Burmese Shrimp Fried Rice with Dill and Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant fried rice dish featuring plump shrimp, crisp vegetables, and a bright lime-dill finish, inspired by Burmese street food traditions. This asian-inspired seafood ready in about 30 minutes pairs pound, peeled and deveined shrimp, tablespoons soy sauce, tablespoon lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 pound peeled shrimp, 2 tablespoons soy sauce, 1 tablespoon lime juice, and 1/2 teaspoon salt. Marinate for 10 minutes while preparing other ingredients.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 3 cups chilled cooked white rice and break up clumps with a spatula, cooking for 2 minutes until rice is heated through and slightly crispy.
  3. Step 3: Add the marinated shrimp (with its marinade) to the skillet and cook for 3 minutes, stirring occasionally, until shrimp turn pink and are fully cooked.
  4. Step 4: Add 1 diced bell pepper, 1/2 cup frozen peas, and 2 thinly sliced green onions to the skillet. Stir-fry for 2 minutes until vegetables are heated through and peas are tender.
  5. Step 5: Stir in 1/4 cup chopped dill and 1 tablespoon lime zest, then sprinkle with 1/2 teaspoon white pepper. Toss everything together for 1 minute until flavors are combined, then serve immediately.

Frequently asked questions

How long does Burmese Shrimp Fried Rice with Dill and Lime take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese Shrimp Fried Rice with Dill and Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons soy sauce from drying out.

Can I substitute ingredients in Burmese Shrimp Fried Rice with Dill and Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese Shrimp Fried Rice with Dill and Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Burmese Shrimp Fried Rice with Dill and Lime?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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