This Air Fryer Shrimp Fried Rice is easily made in the Air Fryer in about 30 minutes. It's a healthy shrimp dinner with simple ingredients that pack so much flavor from the soy sauce and sesame oil and a nice fresh bite from the green onions.
Any frozen vegetable combination you have on hand will work with this shrimp and rice recipe, and you probably have a bag you have forgotten about and don't know what to do with it. Now you do!
Wait, I Can Make Fried Rice Without My Stovetop?
Yes, you absolutely can. I have several recipes that make fried rice in my Instant Pot and Air Fryer because of how quick, easy, and how much healthier it is. You should try my Nigerian Fried Rice or Korean Beef Bowl recipes. They're both made quick and easy without all of the hassles.
What Ingredients Do I Need For Air Fryer Shrimp Fried Rice
- Shrimp
- Cornstarch
- Cooked Rice
- Frozen Peas and Carrots
- Green Scallions
- sesame oil
- soy sauce
- Kosher Salt
- pepper
- Egg
I love frozen shrimp for the accessibility and it is already peeled and deveined for this shrimp stir fry recipe. If you find frozen shrimp on sale, buy an extra bag to have when you need an easy weeknight dinner on the table.
How To Make Shrimp Stir Fry In The Air Fryer
- Toss the thawed shrimp with pepper and cornstarch. Set aside.
- In an ovenproof pan, combine the leftover rice with the soy sauce, sesame oil, salt, pepper, frozen veggies, and green onions.
- Set the Air Fryer at 350 for 15 minutes. Make sure to toss the rice and veggie mixture halfway.
- Add the shrimp to the top of the rice and veggie mixture and cook for 5 minutes.
- Add the beaten eggs and cook an additional 5 minutes. Stir the eggs into the shrimp fried rice.
- Enjoy!
Tips and Tricks To Make Shrimp Stir Fry
- This shrimp and rice recipe will store in the refrigerator for about 2 days.
- It is best to use leftover rice to make any stir fry recipe.
- Use frozen shrimp that is already peeled and deveined for quicker cooking.
- If you are allergic to shrimp, you can use diced chicken breasts or thighs and follow the recipe.
Can I Reheat Shrimp And Rice?
I would recommend if you reheat this meal, to do so in the microwave with a splash of water to loosen the rice up. Or, you could reheat it on the stovetop in a frying pan with a tablespoon of oil over medium-high heat just until everything is heated through.
How Many Calories Are In Air Fryer Shrimp Fried Rice
Less than 400 calories making this a great healthy weeknight dinner. The tricky thing with rice and keeping calorie intake down is to use an actual measuring cup when plating your meal.
How Can I Make This Low Carb?
Two things you can do here to make this a low carb recipe. One, omit the cornstarch on the shrimp. Season with just pepper and follow the recipe. The flavor will come from the rice ingredients. Soy sauce is naturally salty, so it is okay to skip the salt on the shrimp. Plus the natural shrimp flavor will peek through.
The second thing you can do to make a low carb shrimp fried rice is to use cauliflower rice rather than white or brown rice. Start the recipe with raw defrosted cauliflower rice. Heat the air fryer to 350 and cook 5 minutes, then add shrimp and veggies, cook 5 minutes, and lastly the egg for the last 5 minutes. You've just made this a 15 minute meal and saved on carbs. Win!
Looking For More Delicious Seafood Recipes?
- My Keto Air Fryer Shrimp Scampi is a meal that can be on your table in 8 minutes! It's garlicky, buttery, with a fresh bite of lemon and basil.
- Haddock with Spinach and Rice is a delicious instant pot recipe of mine. The haddock is light and flaky and the meal comes together in under 30 minutes.
- This low carb Shrimp with Cotija and Tomatillos recipe is a flavorful and quick dish that's full of southwest flavor and is super easy to make!
- And if you're looking for more great rice recipes, check out my Wild Rice Pilaf! This dish is rich with flavor and is loaded with delightful veggies.
- This Keto Shrimp And Grits gives you all that savory goodness you expect from a southern classic without all the carbs!
This Air Fryer Shrimp Fried Rice makes a great dinner option for those nights you want stir fry without all the extra mess and effort. Make sure to share this recipe with your friends on Facebook and Pinterest if you enjoyed it!
Ingredients
For the Shrimp
- 1 pound (453.59 g) Shrimp, peeled and deveined
- 1/4 teaspoon (1/4 teaspoon) pepper
- 1 teaspoon (1 teaspoon ) Cornstarch
For the Rice
- 2 cups (316 g) Cooked Rice
- 1 cup (140 g) Frozen Peas and Carrots, thawed
- 1/4 cup (25 g) Chopped Green Scallions, chopped
- 3 tablespoon (3 tablespoon) sesame oil
- 1 tablespoon (1 tablespoon) soy sauce
- 1/2 teaspoon (1/2 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon ) pepper
For the Eggs
- 2 large (2 large) Eggs, beaten
- 1/4 teaspoon (1/4 teaspoon) Kosher Salt
- 1/4 teaspoon (1/4 teaspoon) pepper
Instructions
- Combine shrimp with salt and cornstarch. Set aside.
- In a 6 x 3 heatproof pan, mix together the rice, vegetables, onions, sesame oil, salt, and pepper.
- Cook in the Air Fryer at 350° for 15 minutes. Toss the rice halfway through cook time.
- Place shrimp on top of rice and cook in Air Fryer at 350° for 5 minutes.
- While the shrimp cooks beat the eggs with salt and pepper. Pour the eggs on top of the shrimp and rice mixture and cook another 5 minutes at 350°.
- Stir the eggs into the shrimp and rice and serve.
- This shrimp and rice recipe will store in the refrigerator for about 2 days.
- It is best to use leftover rice to make any stir fry recipe.
- Use frozen shrimp that is already peeled and deveined for quicker cooking.
- If you are allergic to shrimp, you can use diced chicken breasts or thighs and follow the recipe.
Annie
Do you out the bowl into you air fryer or dump all the ingredients directly into the air fryer?
Matthew
Incredibly delicious!
Sheyla
Hi. You don’t need pre cooked eggs right ? Thanks
URVASHI PITRE
That's correct. You break raw eggs on top of the rice, which sounds odd. But it works.
Jean Mcglohon
This is a great tip especially to those new to the blogosphere. Brief but very accurate info… Thanks for sharing this one. A must read post!
Evanthe Salisbury
Recipe (and the blog narrative) calls for mixing the shrimp with pepper and cornstarch. But the instructions says to mix salt and cornstarch with salt.
With the added full teaspoon of pepper (!!) later in the recipe, that’s a lot of pepper. Is this meant to be a spicier dish?
Just trying to sort this out!
FWIW, I did make this with chicken thighs, used pepper with the chicken and cornstarch, and cut back on the pepper in the dish by nearly half. There was pepper taste!