Ginger Shrimp with Fried Rice Recipe -
Ginger Shrimp with Fried Rice Recipe
  • READY IN 45 mins

Ginger Shrimp with Fried Rice

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2004

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!

Most Helpful Critical Review
Jul 07, 2009

We were disappointed... it was quite different than expected, took a while and made many dishes for a bland meal.


23 Ratings

Feb 09, 2004

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!

Feb 04, 2004

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

Feb 12, 2004

These shrimp were delicious! I was very pleased with the flavor and the ease of preparation. The time it took to prepare was well worth the effort. I will make these again soon. I did not care for the rice. I make my fried rice from brown rice that I make the day before. I put a little peanut oil in the frying pan and quickly cook the cold brown rice with a little green onion. I then scramble 2 eggs off the side of the pan and incorporate this in the rice dish. You can add cooked peas, or almonds, etc. . .

Feb 05, 2004

This is a very good recipe, but next time we will serve it over steamed rice instead of frying the rice. It didn't seem to be enough to serve four people. The sauce is delicious!

Feb 19, 2004


Jun 03, 2004

This is a great recipe, with a yummy flavor and lots of room to fiddle with ingredients. It's not the usual fried rice flavor, which in my book is a plus. I used 1/2 cup of broccoli florets instead of the peas & corn. If you can get one person to make the sauce while another gets the rice going & does everything else, it goes super fast, too!


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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