When the clock is ticking and dinner needs to happen fast, this sheet pan shrimp fried rice is a game changer. Instead of juggling multiple pots and pans, you let the oven do the work, merging shrimp, veggies, rice, and eggs all on one sheet pan. The kitchen smells like something special is underway, even if you barely had time to think about it.

I remember the night I tried this recipe for the first time. The shrimp were marinating just long enough for me to check my phone a couple of times, half distracted by a text thread that wasn’t quite finished. As the oven timer ticked down, the aroma of soy sauce, garlic, and sesame oil filled the air, pulling me back to the moment. When I finally took the tray out, the eggs had set perfectly on one side, while the shrimp were pink and plump on the other. Mixing it all together felt like a small victory, even if the rice didn’t spread as evenly as I hoped at first. Still, every bite was packed with that satisfying balance of savory and sweet, with just enough crisp from the veggies to keep things lively.

Everything cooks on one pan, so cleanup is way easier than your typical fried rice.
The shrimp stay juicy and flavorful without needing a ton of hands-on time.
It’s simple — and that’s kind of the point when you’re juggling a busy evening.
The eggs bake right on the pan, which might feel a little unusual, but it adds a nice texture contrast.
You get to customize it easily with whatever veggies you have on hand, though I haven’t tested every combo yet.

If you’re worried about the oven timing, don’t sweat it too much. A little more or less time won’t ruin it, just keep an eye so nothing dries out. It’s forgiving in that way.

Sheet Pan Shrimp Fried Rice

Print Recipe

A quick and easy sheet pan shrimp fried rice recipe that combines succulent shrimp, vegetables, and rice all cooked together on one pan for a flavorful, fuss-free meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 pound raw shrimp, peeled and deveined
3 cups cooked jasmine rice, preferably chilled
1 cup frozen peas and carrots, thawed
1 medium yellow onion, diced
3 cloves garlic, minced
2 large eggs, lightly beaten
3 tablespoons soy sauce
2 tablespoons vegetable oil, divided
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 green onions, thinly sliced

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Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine the shrimp with 1 tablespoon of vegetable oil, 1 tablespoon soy sauce, black pepper, and salt. Toss to coat evenly.
Spread the shrimp in a single layer on one side of a large sheet pan.
In the same bowl, add the cooked rice, thawed peas and carrots, diced onion, minced garlic, remaining 1 tablespoon vegetable oil, remaining 2 tablespoons soy sauce, and sesame oil. Toss until well combined.
Spread the rice mixture evenly on the other side of the sheet pan, keeping it separate from the shrimp.
Place the sheet pan in the oven and bake for 10 minutes.
Remove the sheet pan from the oven. Push the rice mixture to one side of the pan and pour the beaten eggs onto the empty side.
Return the sheet pan to the oven and bake for another 5 minutes, or until the eggs are set.
Remove the pan from the oven and gently fold the cooked eggs into the rice mixture along with the shrimp until everything is evenly combined.
Sprinkle the sliced green onions over the top and serve immediately.

Don’t worry about fancy equipment here — a sturdy sheet pan is all you need to pull this meal off. I usually serve it with a side of quick pickled cucumbers or a simple cucumber salad for a refreshing bite. Sometimes I swap out peas and carrots for whatever frozen mix I have, or toss in a handful of chopped bell peppers for a bit of crunch. You could even add a sprinkle of crushed red pepper flakes if you like a little heat, but I tend to keep it mild for the family. Cooking the eggs on the pan might seem odd at first, but it works surprisingly well, and folding them into the rice at the end gives a fluffy, satisfying texture.

FAQ

Can I use fresh rice instead of chilled? You can, but chilled rice tends to hold up better and won’t get mushy as easily.

What if I don’t eat shrimp? Try swapping in cooked chicken or tofu; just adjust the cooking times accordingly.

Is it okay to bake everything together? Yes, but the recipe separates shrimp and rice for even cooking and best texture.

How long will leftovers last? Stored properly, they keep well for up to 3 days in the fridge.

When you’re ready to make dinner a little less complicated but still crave something satisfying, this sheet pan shrimp fried rice will be waiting to impress. Save it for your next busy night and get ready to enjoy that easy, oven-baked magic.