Ginger Shrimp with Fried Rice

Ginger Shrimp with Fried Rice

16 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  HAYMOREEW

“My husband and I love Ginger Shrimp. I fix it often and have many requests for the recipe. Served with green beans and red peppers, it is always a hit at mealtime!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large skillet over high heat, add sesame oil and allow it to get hot. Add rice and 1 tablespoon of butter. Saute for three minutes.
  3. Stir in the snow peas and corn. Saute until rice begins to brown slightly. Add shrimp to top of rice. Reduce heat to low and cover to keep warm.
  4. In a mixing bowl, whisk together the orange and lime juices, onion, honey, ginger root and garlic. Mix thoroughly. Spoon enough of the mixture to coat the shrimp.
  5. In a saucepan over high heat, combine the remaining juice mixture with chicken broth and cornstarch. Bring to a boil and reduce heat. Simmer until thickened. Stir in 1 teaspoon of butter. Serve over the rice and shrimp.

Share It

Reviews (16)

Rate This Recipe


I really liked this recipe. I added mushrooms to it as we like them in everything. I did not feel this is a quick recipe. There are several steps--cooking rice, preparing the sauce which has a lot of ingredients and then the actual stir frying. It was delicious though and I am sure to make it again!



This was super yummy. I did change it a bit though. First, I used canola oil instead of the butter with the sesame oil to fry the rice, and I used no fat in the sauce. Along with the snow peas, I added diced green and red pepper, purple onion, mushrooms and bok choy. I also added some low sodium tamari sauce while I was frying the rice...I couldn't help myself. Because I wasn't sure how my shrimp-loving toddler would like the sauce, I left it off completely and served it on the side. The sauce was super delicious but was almost bitter. I ended up adding a good teaspoon more honey. Next time I'll use freshly squeezed orange juice rather than the pasturized stuff to cut down on the tang. A great addition to our clean-out-the-veggie-bin Friday night stir fry. Thank you!



This was so tasty and very refreshing. I substituted some crunchy sugar snap peas for the corn which was a great addition. Thanks!

More Reviews

Similar Recipes

Fried Rice Restaurant Style

Fried Rice Restaurant Style

Shrimp Fried Rice II

Shrimp Fried Rice II

Stir-Fried Shrimp with Snow Peas and Ginger

Stir-Fried Shrimp with Snow Peas and Ginger

Vegetable Lovers' Fried Rice

Vegetable Lovers' Fried Rice

Fried Rice with Ginger, Hoisin, and Sesame

Fried Rice with Ginger, Hoisin, and Sesame

Pineapple Fried Rice

Pineapple Fried Rice


Amount Per Serving (6 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 168 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Korean Saewoo Bokkeumbap (Shrimp Fried Rice)


next recipe:

Fried Rice Restaurant Style