Shrimp, Peas and Rice

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This Shrimp, Peas and Rice dish is a family favorite! It’s quick to cook and requires no chopping, easy prep!!

This Shrimp, Peas and Rice dish is a family favorite! It's quick to cook and requires no chopping, easy prep!!
Shrimp, Peas and Rice

Last week I shared this Shrimp, Broccoli and Orzo dish. For those of you observing Lent, I thought I would share another quick 30-minute meal using shrimp! You can see more Lenten friendly recipes here.

This shrimp and rice dish always brings back memories of my childhood. My Dad used to make this with white rice and lots of grated cheese at the end, almost like a risotto, but not. My Dad used a lot more butter when he made it, but this lightened up version is just as delicious. The brown rice cooks in chicken broth giving it lots of flavor.

Tips and Variations:

  • I used converted brown rice to speed this up, which took about 25 minutes for the rice to cook. You can also make if faster with a quicker cook brown rice, if so, follow the directions on the package.
  • Whenever shrimp is on sale, buy a pound or two and ask them for the frozen shrimp since all shrimp sold has been previously frozen and is thawed in the store, this way you can freeze it and use it only when you need it. Note, when weighing your shrimp, peel it first. With the skin on, 1-1/4 lbs usually yields 1 pound peeled.
  • For variations, swap the peas out for peas and carrots or chopped mixed vegetables.
  • Serve this with a vegetable on the side like sauteed string beans.

How To Make Shrimp Peas and Rice

I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice.

I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice. I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice. I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice. I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice.

Best Shrimp Recipes For Dinner:

This Shrimp, Peas and Rice dish is a family favorite! It's quick to cook and requires no chopping, easy prep!!
Print WW Personal Points
4.82 from 22 votes
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Shrimp, Peas and Rice

346 Cals 28.5 Protein 36 Carbs 8 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice.


  • 1 tablespoon unsalted butter
  • 2 cups low sodium chicken broth, canned or homemade (veggie broth for lent)
  • 1/2 cup frozen peas
  • 1 cup uncooked converted brown rice
  • 4 teaspoons olive oil, divided
  • 1-1/4 pounds peeled and deveined shrimp
  • 2 tbsp grated Pecorino Romano cheese
  • 1 tbsp chopped parsley, for garnish


  • In a large heavy skillet melt the butter over medium heat. Add the rice and saute about 2-3 minutes.
  • Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed just skimming the top of the rice, cover and reduce heat to low.
  • Cook, covered on low heat 20 minutes, until rice is cooked through. Shut off and let stand covered 5 minutes.
  • Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot.
  • Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until the shrimp is opaque and cooked through. Remove shrimp from pan and set aside.
  • Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese and parsley and saute another minute or two to slightly crisp, mixing well.



Serving: 11/3 cup, Calories: 346kcal, Carbohydrates: 36g, Protein: 28.5g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 156mg, Sodium: 1000mg, Fiber: 3g, Sugar: 1g
WW Points Plus: 8
Keywords: shrimp and peas, shrimp and rice, shrimp peas and rice

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  1. Do not boil peas! Modern frozen pea varieties will lose their sweetness, flavor and texture. Either cook separately or add in last 5 min of cooking.

  2. Great, I added one leek and large garlic clove to rice, Used brown sprouted rice. Would try cauliflower rice as variation too. I did peas on their own, and then added. I had precooked shrimp I Tossed with Penzey 4S a smokey seasoned salt, dried oregano an parsley, then grated some parm on top and broiled 3 minutes, turned out fine, A favorite to have again. green beans on side was good as well.

  3. Very nice. I used basmati rice because my husband loves rice so I always have it in the frig. Also added garlic, leeks, parsley white wine. I used a cup of peas because my husband loves peas. Topped the dish with a drizzle of very good olive oil and lemon juice. Hubby loved, me too!

  4. Hi Gina, I see the points for the green and the blue plan are the same, is this correct, it’s in shrimp zero on blue so those points should be less? Maybe I’m missing something, and by the way this is absolutely delicious!

  5. I fixed this on the 4th of July for my family. Everyone loved it! I used more peas and more shrimp than called for.

  6. Another Skinnytaste winner! I added garlic and crushed red pepper flakes for a little extra kick and it was delicious. What I enjoy most about all of Gina’s recipes are the simple, wholesome, everyday ingredients – no 1/8 tsp of some random spice never to be used again. Thanks for inspiring all of us home cooks! 

  7. Fast, easy & delicious week night meal! I used regular brown rice and cooked it in my Instant Pot with 1.25 cups of chicken broth.  I threw the peas in to con with the shrimp and added some garlic as well. Then I just mixed everything together. I will definitely be making this again. 

  8. I’ve made this twice already and it’s sooo good! This time I added red onions and swapped the peas for edamame! 

  9. I could not find converted/parboiled brow rice anywhere so used white rice. I was worried this would be bland because of other comments, so I stir fried some onions and garlic in the butter before adding the rice. Came out great, without any added salt! Season the shrimp well and you’re golden. I might try some thyme in the rice like someone else mentioned but this came out even better than I thought it would. Perfect weeknight meal. Thank goodness for Skinnytaste or I don’t think I’d survive weight watchers!

  10. This was a hit with my family, especially my 8-year old daughter who tends to be quite picky.  Very simple to make and I can see how I could easily modify it (change vegetables and proteins) to keep things interesting..  Definitely adding this to our regular rotation!

  11. Delish! I added thyme and a squeeze of lemon to the rice and a squeeze of lemon to the shrimp when cooking. I also used 10oz frozen peas and carrots. Rave reviews from the family! Thanks again Gina!

  12. Feel like it’s missing something more flavor. And I didn’t care for the flavor of the cheese on this dish. Do love how easy it was to put together. Will just tweak it a little  

  13. Don’t you just love a meal that requires no prep-no chopping?!!!  🙂  A complete and delicious meal! I used sprouted short brown rice which my husband positively loved. 

  14. I make this all the time now! It’s my family’s favorite rice recipe! I sub shrimp for tofu. Thank you!

  15. It was soooo easy and soooo tasty! My husband (who is a pea lover) absolutely loved it. We’re looking for healthier and lighter meals – this fit the bill perfectly. Thank you for sharing!

  16. This one is a little lacking in he flavor department. Even with the Romano and the parsley, S&P is really enough seasoning for me. I sprinkled some of the leftover creole seasoning I used in the chicken sausage creole from a previous Gina masterpiece. Perked it right up!

  17. This is my first recipe of yours I have tried and I LOVE it!
    Before I joined WW, Panda Express was a staple in my life – I lived for their fried rice and orange chicken. This recipe was better than theirs AND did not leave me feeling disgusting, although it did fill me up. I can’t wait to try more of your fried rice recipes!

  18. This is a delicious shrimp and rice dish, tasty, easy and sure to please. I used brown long grain rice and so had to cook it the full 45 minutes so added the peas about 25 minutes in. The shrimp super delicious and tasty and when you mix it all together you create a little work of art. I cooked up with green beans, with my fave Trader Joe’s Chili Lime seasoning, squeeze of lemon and a little olive oil and fry up in the pan with lid. It all worked together. Husband added a dinner roll – not me. But when I custom added it as per calories, etc into the WW Free Style it came to 9 points. Still, husband said Top 5 so it hits the list of the rotation. I’d add a picture….but where?

  19. If I were to make this with cauliflower rice, how does it change the WW points? Do you have a recipe for cauliflower rice that is low in points?

  20. A new favorite dinner recipe! I didn’t have rice so I substituted ancient grains. Delicious. Thank you!

  21. I loved this recipe and will definitely make it again. I feel that it called for too much shrimp- I would use 1/2 lb less than what’s called for. I would make up for this with more peas and add another 1/2 cup! Yummy!! Easy And great for lunches during the weeke. 

  22. How do you defrost your shrimp?

    • The way I do it is empty my bag of frozen shrimp into a bowl of room temp water and leave it there until they’re thawed. To make it easier I put a strainer in the bowl of water before emptying the shrimp into it. Makes for much easier removal 

  23. Gina. I’d like to use cauliflower rice. Any tips on how to make it fast a little less like cauliflower, and a little more like rice?

  24. Is the listing of 1000mg for sodium correct? It seems high to me. 

  25. Such a simple and easy dinner – I love it! And who could say no to some tasty fried shrimps. Yum!

  26. Made this tonight after seeing your IG post! It’s delicious! But I have to be honest, I freaked out at first with the rice, it wasn’t cooked through and didn’t seem like it’d be enough. But I left it covered for longer while I made the shrimp and it ended up cooking through and fluffing up quite a bit. I added paprika and cayenne to the shrimp and added saffron threads to the rice. The dish came out a little too dry for our tastes so we topped it with homemade Chilean salsa aka pebre. It was perfect! Very Spanish flavors all around. Will be making this again!  

  27. Loved this recipe!! I added mushrooms because I love them in almost everything and it worked out fine! Will make again!

  28. Thanks so much for posting Lent friendly meals. 🙂

  29. Has anyone tried this with cauliflower rice?

  30. Can ghee be substituted for butter in this recipe??

  31. If you want this to be much healthier bump the peas up to 2 cups and cut the rice in half.

  32. Made this for dinner tonight, it’s easy, quick and delicious. Served with roasted green beans. It makes a great dinner that’s family approved. My grocery store had frozen shrimp BOGO, so it worked our great.

  33. Pingback: Winter: March 10, 2018 – March 16, 2018 – Campagna's Kitchen

  34. Tried this tonight – LOVED IT! Quick, easy and husband seal of approval!

  35. Pingback: Winter – February 25, thru March 3, 2017 | Campagna's Kitchen

  36. Made this for dinner tonight, the recipe was spot on and delicious! My husband likes a bit of spice so we seasoned the shrimp with Old Bay before sautéing. Two nights in a row have been Skinnytaste recipes!

  37. Are these instructions correct?
    "Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through."

    If all the liquid is absorbed before you reduce heat, cover and cook for 15 minutes won't it burn?

    • I just followed the regular recipe for cooking rice, add chicken broth, cover, bring to a boil, turn to low and cook 15 minutes or until liquid is absorbed. I was afraid to add the peas so early so I just added them at the end and they were perfect.

  38. Hey Gina I'm just a little confused about the portion size. 1/4 of the dish would be what exactly? Do you mean 1/4 of a cup?

  39. This was Awesome..Mom & I loved it..a must try..thanks

  40. Question, maybe be a stupid one, but are you using instant rice?

  41. Delicious. I added carrots to the rice, creole seasoning to the shrimp and (after mixing it all together) 2 teaspoons of low-sodium teriyaki. Even better than I expected! Thanks, Gina!

  42. What protein can be used as an alternative as I have a family member that is allergic to shellfish?

  43. I'm gonna make this right now for my lunch tomorrow ! 😀

  44. This was such a great recipe! I used basmati rice and seasoned the shrimp with Mrs. Dash instead of salt. Also didn't have any pecorino cheese, so I just used shredded parmesan. I made the rice in a rice cooker and when it was done just tossed the sauteed shrimp in. So good!

  45. This was a great recipe! My husband and I both loved it. The flavor was very nice, it was easy and very satisfying. I used pre-cooked shrimp and added sliced green onions with the peas. This could also be done with scallops. Thanks!

  46. I don't like peas either, but you don't really taste them. Maybe diced carrots?

  47. If you dont like peas do you think I could sub a difrerent veggie? like maybe some garlic and onions?…..I know they dont have nutritional value.

    I look forward to making this one.

  48. Isn't it wonderful! I loved this as a kid!! Of course I'm sure my parents used a lot more oil.

  49. Delicious! I made it last week and also this week and it was a real hit with my husband. The little bit of "frying" at the end with the oil and rice added so much flavor, I couldn't believe it. It's so simple, requires minimal ingredients, and is so flavorful. This one is going in my regular rotation for sure! I continue to be impressed by all the recipes I've tried on your site.

  50. Thanks Lena!!

  51. Tried this recipe tonight and loved it so did my husband. We have tried about 4 of your recipes so far and each one has been a hit. You reduce the fat without altering the flavor of the recipes. I know I will be trying more of your recipes. Thanks Gina!

  52. Now the old, I will update new points today.

  53. Hi Gina … just found about this website and I am thrilled!! So many great recipes and the PPV are already done for me … thank you, thank you, thank you!! I am a lifetime WW member and have been getting bored with the same meals. My husband is going to be very happy too. Is the points value listed here the new points+ ?

  54. Great idea!

  55. I just made this recipe with quinoa instead of rice – delish!

  56. Can't wait to make this! When you have time, would you be able to post the nutritional info or the Points Plus? Thanks!

  57. I don't like peas, but I like them here. Glad you enjoyed this, you just put me in the mood for it!

  58. Ok, I just made this yesterday for lunch since I didn't know if I would like it, or if others in the family would, so it was a "test run" so-to-speak. My mom & I loved it!! The "different" flavor I noticed, that was also "weird" to me in the cauliflour fritter recipe was the parsley…so I will know to use less of it (although I'm getting used to the flavor) in recipes…So needless to say I just ate this for lunch & wish I could have more now, and I will be making this for dinner soon! I am not even big on eating green peas but there was just a little/not too much peas =) <3 the shrimp & sticky-rice texture 🙂 It was even better as leftovers!!

  59. Just made it, was fabulous! I ended up using brown long grain rice, and omitted the tbsp of olive oil and it still was great:)

    Thank you so much, I also just took Black Bean Brownies out of the oven. Can't wait:)

  60. Yes, raw shrimp. No prob!

  61. Is that 1lb of shrimp prior to cooking it?
    Sorry I never know, thanks:)

  62. I'm heading to the grocery store right after work to pick up the ingrediants! I know my husband and daughter will love it!

  63. Yes, Brown rice takes a lot longer to cook and sometimes needs more water. I like to soak my brown rice for an hour before I cook it, it speeds up the cooking. I used Carolina long grain rice, not converted. I like the idea of adding curry, hope you had success with the brown rice.

    • Gina – about to make this with brown rice. Did it once before…turned out a little 'crunchy'!! Should I soak it in water for an hour before cooking? Thanks!

  64. I followed this recipe to the "T". I used brown rice and it did not cook well at all. I added more chicken broth and am having to test the rice for doneness before I can continue with the recipe. Does white rice cook better than brown? Would it be better to use Uncle Ben's converted rice?

    I added 1/2 teasp. of curry and cannot wait until it's done to see what the dish tastes like.

  65. I'm making this tonight it looks yummy!

  66. My mouth is watering for shrimp now!
    Excellent recipe here, no doubt this will be a winner around here.

    Thank you!

  67. Delicious! I have made this 2 X and my fiance loves it! ( he is a picky eater) In fact he loves everything I make from here! We added some crushed garlic to the shrimp before cooking and it was very good! Thanks Gina! Keep the shrimp recipes coming! : )

  68. Looks good, Have you ever made it with Brown rice? Would that lower the points?

  69. @ duo dishes, it’s an Italian stir fry : )

    @ Marta, isn’t it?

  70. It looks light, healthy and satisfying! It’s nice to adapt those classics and get the comfort food of your childhood without the points 😉

  71. Shrimp is good in anything really. This is like a quick, easy stir fry.

  72. mmm, looks so good! I think I will make it next week!