Stir-Fried Shrimp And Rice
A vibrant stir-fried shrimp and rice dish packed with colorful peppers, savory seasonings, and a hint of soy sauce, perfect for quick, flavorful meals for family or friends.
Ingredients
- 1 lb. uncooked shrimp, shelled and cleaned
- 2 to 4 Tbsp. butter or margarine ⓘ
- 1/2 cup chopped onion ⓘ
- 1/4 cup chopped green pepper ⓘ
- 1/4 cup chopped sweet red pepper ⓘ
- 2 tsp. chicken bouillon granules
- 2 eggs, slightly beaten ⓘ
- 3 cups cooked rice ⓘ
- 1 to 2 Tbsp. soy sauce ⓘ
- 1/8 tsp. fresh cracked pepper ⓘ
Instructions
- Melt butter or margarine in a 10-inch skillet; add shrimp and stir-fry over medium-high heat only until shrimp turn pink. Remove shrimp from pan and set aside.
- Place onion and peppers in the pan and stir-fry for 2 minutes.
- Add chicken bouillon granules and stir for 1 minute.
- Stir in beaten eggs and stir-fry for 1 to 2 minutes.
- Remove from heat; season with soy sauce and cracked pepper.
- Place shrimp and cooked rice on a serving dish.
- Top with chopped green onions before serving.
Tips & Substitutions
For a flavor boost, consider adding minced garlic or ginger while stir-frying the vegetables. If you don't have chicken bouillon granules, you can substitute with vegetable broth or a splash of soy sauce for added depth. To save time, use pre-cooked shrimp. Adjust the soy sauce based on your taste preference and dietary needs.
Serving Suggestions
Serve this dish with a sprinkle of chopped green onions for added freshness. It pairs beautifully with a side of steamed vegetables or a crisp salad. For a complete meal, consider serving alongside a refreshing drink like lemonade or a light soup. This dish also complements well with other rice-based meals like Cajun Seafood Jambalaya.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to warm, adding a splash of water or broth to prevent drying out. You can also microwave in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Shrimp And Rice contains roughly 627 calories, with 32g protein, 53g carbohydrates, and 31g fat. It is an excellent source of protein (64% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them completely beforehand and pat them dry to avoid excess moisture in the dish. This will help achieve that desirable stir-fry texture.
What can I substitute for rice if I want a low-carb option?
You can substitute rice with cauliflower rice or quinoa for a lower-carb alternative. Both options will blend well with the flavors of the shrimp and vegetables and provide a nutritious base.
How can I make this recipe spicier?
To add some heat, consider incorporating red pepper flakes or a dash of sriracha while stir-frying the vegetables. You can also serve the dish with a spicy dipping sauce to enhance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).