Shrimp Fried Rice

shrimp stir fry

shrimp stir fryThe meal

This meal was ready in under twenty minutes. Now that’s a record, and it was all homemade without a lot of fuss. While your rice is cooking, stir fry vegetables of your choice. Then, five minutes before time to eat, add the shrimp.

It’s a simple recipe, but it’s tasty and a quick way to fix this fish. You can make your own broth or used store-bought, but homemade is best, for sure.


Add whatever seasonings you like, and you’re good to go. Your rice will have extra flavor if you use some of the broth for cooking.

Additions for this meal

Stir fried broccoli, cauliflower, carrots, or green beans add color, texture, and flavor to this dish. If you’re serving over noodles, you will probably want to serve the vegetables on the side. If you’re serving it over rice, you can add the vegetables right with the shrimp.

This recipe comes from my daughter Sarah Beth, who also took the photo of the meal on the plate. She’s my go-to for ideas when I need a quick one for a meal. It so happened that we both planned to make shrimp for supper that evening. I texted her to ask her for a new way to fix shrimp, and she sent me her newest recipe.

shrimp stir fry

Shrimp Fried Rice

My Windowsill
A simple, nutritious and delicious shrimp dish that is bound to make everyone happy.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main
Cuisine American
Servings 4


  • 2 Tablespoons butter
  • 1 Tablespoon garlic powder
  • 1 teaspoon salt
  • 1/3 - 3/4 cup chicken broth
  • 16 oz. pre-cooked shrimp
  • Lemon juice - to sprinkle on top
  • Parmesan cheese - for sprinkles


  • Melt butter in large skillet
  • Add salt and garlic powder
  • Add chicken broth
  • Bring to as simmer
  • Add shrimp and cook 1-2 minutes until pink
  • Drain broth
  • Squeeze lemon juice on top
  • Sprinkle with Parmesan cheese
  • Serve over noodles or rice


Pinterest shrimp

Easy Shrimp Scampi

Shrimp scampi on cook-n-dine

Ever since I found this recipe, Shrimp Scampi has been a favorite for our family. Sometimes we serve it as an appetizer, but usually it is served with rice and vegetables. I’m not as good at making this as our oldest gal, so when she comes home to visit, Dave makes sure the freezer is stocked so there’s no reason not to make this dish.

I’m fortunate to own a Cook-n-Dine, so doing this seafood on it is easy and fun. You can use a large skillet or a wok if that’s what you have.

I’ve used the raw or pre-cooked. It takes a little more time if it is raw, but that’s not really a problem. As the shrimp cooks, it shrinks and becomes pink.

Shrimp scampi
This photo was taken when the shrimp were first placed on the Cook-n-Dine. As we stir the shrimp, it will become more evenly coated with the sauce.

So mix up your sauce and have at it.  You’ll be glad you did!

Shrimp Scampi

My Windowsill
Preparation and cooking with this recipe is simple, easy, and fast. There's not a lot of prep to be done, and by the time your rice or other vegetables are cooked, the shrimp is ready to serve.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main
Cuisine American
Servings 8


  • 24 oz. frozen shelled and deveined shrimp OR 1 1/2 pounds fresh
  • 4 large garlic cloves
  • 1/2 cup butter
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1/4 cup parsley
  • lemon wedges for garnish


  • Crush garlic cloves
  • Add cloves to butter, lemon juice, salt, oregano leaves and pepper
  • Heat over low heat until butter is melted (you can do this in the microwave)
  • Put shrimp into your wok or skillet and pour butter mixture over all
  • Allow to cook, turning and stirring mixture so shrimp remains evenly coated
  • To serve, put shrimp with sauce into a bowl; sprinkle with parsley and garnish with lemon if desired
  • Serve over rice or with other vegetables


Pinterest shrimp scampi

Low Country Boil

When you’re cooking for a crowd, this is an easy – and fun – meal to do.  We served this recently at our annual church campout and it was a hit.  While folks were finishing up a corn hole tournament, this food was cooking away in a kettle.

We added homemade bread with peanut butter and jelly in case someone didn’t care for the menu. The adults loved it – and so did the kids.  For this gang, everyone signed up for one or two items and brought it with them.  Half an hour before we were ready to eat, we started adding ingredients to the boiling water.

You’ll need potatoes, shrimp, kielbasa sausage, corn, chicken stock, salt and Old Bay seasoning. Cook this over an outdoor fire or on top of a grill if you’d like.

Roll some plain white paper on your table, drain the liquid, and dump the rest of the food out onto the table.

We ended up using paper plates, but you can just eat right off the table if you’d like.

Low Country Boil

My Windowsill
An easy dish to fix for a crowd that takes so little preparation.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine American
Servings 25 servings


  • 5 lb. potatoes cut into pieces
  • 2- quart chicken stock plus water to cover ingredients
  • 4 lbs. shrimp deveined
  • 4 lb. kielbasa sausage - cut into pieces
  • 15 ears corn
  • Salt
  • Old Bay seasoning


  • Boil water
  • Add potatoes and sausage and cook for 13 minutes
  • Add corn and cook for 5 minutes
  • Add shrimp and cook for 2-3 minutes
  • Add salt and Old Bay seasoning to taste
  • Drain liquid (save it for broth if you'd like)
  • Put ingredients out onto a paper-covered table
  • Serve with additional butter, salt, and pepper