Sautéed Shrimp and Rice Stir-Fry
A one-pan Asian-inspired stir-fry with shrimp, rice, and a savory soy-ginger glaze. This asian-inspired quick meals ready in about 40 minutes pairs peeled and deveined shrimp, uncooked rice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 lb, peeled and deveined shrimp
- 1 cup uncooked rice
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 3 minced garlic cloves
- 1/2 cup broth
- 1 tbsp sesame oil
- 2, sliced green onions
Instructions
- Step 1: Cook rice according to package instructions. Set aside.
- Step 2: In a large skillet, heat sesame oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
- Step 3: Add garlic and ginger, sauté for 30 seconds until fragrant. Pour in soy sauce and broth. Cook for 2 minutes until sauce thickens and coats the back of a spoon.
- Step 4: Toss cooked rice into the skillet, stirring to coat. Cook for 3-4 minutes until heated through. Garnish with green onions and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp and Rice Stir-Fry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Sautéed Shrimp and Rice Stir-Fry?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp and Rice Stir-Fry?
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 Sautéed Shrimp and Rice Stir-Fry 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 Sautéed Shrimp and Rice Stir-Fry?
Asian quick meals 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
