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Garlic Herb Shrimp Fried Rice

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Garlic Herb Shrimp Fried Rice

Made with: TBP Classic - Raw PD Tail-On White Shrimp

MAIN COURSE
Prep Time15 min
Cook Time20 min
Serves4

Tender garlic-herb shrimp served over savoury jasmine fried rice with colourful garden vegetables, egg, scallions and a bright citrus finish.

Ingredients

  • 1 lb TBP Classic Raw PD Tail-On White Shrimp
  • 3 cups cold cooked jasmine rice
  • 2 eggs, lightly beaten
  • 1/2 cup green peas
  • 1/2 cup diced carrots
  • 1/2 cup diced red bell pepper
  • 3 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp neutral oil
  • 1 tsp sesame oil
  • 1 tbsp fresh lime or lemon juice
  • 2 tbsp chopped fresh cilantro or parsley
  • Salt and freshly ground black pepper

Preparation

  1. 1Pat shrimp dry and season lightly with salt and black pepper.
  2. 2Heat half the oil in a wok or large skillet over medium-high heat. Add shrimp and half the garlic; sear until just cooked. Remove and keep warm.
  3. 3Add remaining oil, carrots and bell pepper. Stir-fry briefly, then add peas.
  4. 4Push vegetables to one side, add beaten eggs and scramble until just set.
  5. 5Add cold jasmine rice and remaining garlic. Stir-fry over high heat until the rice is hot and lightly toasted.
  6. 6Add soy sauce and sesame oil. Toss well and fold in most of the scallions.
  7. 7Spoon fried rice onto the plate and arrange the tail-on shrimp prominently over the rice, as in your reference image. Finish with citrus juice, remaining scallions and fresh herbs.

💡 Chef's Tip

Use cold, previously cooked jasmine rice for a light, separated texture. Cook the shrimp separately and place it over the finished rice so the tail-on presentation remains the visual focus.