Salt and Pepper Shrimp With Thai Fried Rice

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 559 calories
    • Calories 197 calories from fat
    • Fat 22 g
    • Sat Fat 4 g
    • Cholesterol 384 mg
    • Sodium 945 mg
    • Protein 35 g
    • Carbohydrate 53 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 6 mg
    • Calcium 128 mg


  1. Check 1pound frozen peeled and deveined large shrimp
  2. Check kosher salt and pepper
  3. Check 4tablespoons olive oil
  4. Check 1 small onion, chopped
  5. Check 1tablespoon finely chopped ginger
  6. Check 4cups frozen or day-old cooked rice
  7. Check 1/2cup frozen peas
  8. Check 3ounces Spanish chorizo (cured sausage), chopped (optional)
  9. Check 4 eggs, lightly beaten
  10. Check 1teaspoon sesame oil
  11. Check 1tablespoon soy sauce
  12. Check 1 bunch scallions, trimmed and sliced


  1. Heat oven to 450° F. On a rimmed baking sheet, toss the shrimp with ¾ teaspoon each salt and pepper and 1 tablespoon of the olive oil. Roast until bright pink and cooked through, 15 minutes.
  2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes.
  3. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes.
  4. Stir in the peas and chorizo (if using) and cook for 2 minutes. Reduce heat to medium.
  5. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions.
  6. Scramble the eggs until set, then stir them into the rice. Divide among bowls and serve with the shrimp.