This 30-minute Shrimp, Peas and Rice dish is a family favorite dinner! 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:
- Quick Brown Rice: 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.
- White Rice: If you prefer white fluffy rice, use long grain rice and follow package directions.
- Swap the peas out for frozen peas and carrots, broccoli or frozen chopped mixed vegetables.
- Shrimp Tip: 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.
What To Serve with Shrimp and Rice
This is a meal in one, but if you want more veggies, serve this with a vegetable on the side like sauteed string beans or broccolini. A side salad would also be perfect.
How To Make Shrimp Peas and Rice
Best Shrimp Recipes For Dinner:
- Cilantro Lime Shrimp
- Bang Bang Shrimp
- Garlic Shrimp
- Spicy Shrimp Fried Rice
- Easy Roasted Lemon Garlic Shrimp
Shrimp, Peas and Rice
Ingredients
- 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
Instructions
- 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.
Very tasty. I made it with frozen green beans instead peas. Very nice dish. Thank you.
The nutrition info says that there is 1000mg of salt in a serving. That seems very high to me since it calls for low sodium chicken broth and unsalted butter. Is this correct? Thanks
yes shrimp and cheese have a lot of sodium, naturally.
I would like to add fresh, minced garlic to this, at what point during the process could I add it?
after you cook the shrimp the last minute.
I think some fresh, minced garlic would be good, at what point in the process could I add it?
yummy and nutritous!
Absolutely delicious. Hubby loved it and will definitely be making again, and again.
Wonderful recipe – my family loved! Will be making in the future. Thank you, Gina!
Does the 9 in the blue circle represent points on the new plan? Seems high for what is in recipe.
How do I adjust this recipe for regular brown rice?
Just follow the package directions for liquid and time.
Can you use frozen shrimp and if so do you thaw and cook prior?
you must thaw first
The recipe looks great but why can’t I pin the recipe to Pinterest? I’ve tried yesterday several times and just now again. Is there a glitch somewhere?
weird!
How many shrimp are in a serving?
Great quick recipe with ingredients I usually have on hand. I was tempted to order pizza tonight but instead was able to make this in just a few minutes. The whole family including 2 toddlers happily ate dinner and asked for seconds.
We love this recipe! Easy and very yummy
Thoughts on swapping shrimp for scallops?
Sure
Excellent recipe! It is very delicious, and we loved it. Will be making this again. So easy, too. It is nice to have healthy recipes that also taste great. Thank you, Skinny Taste! Your Santa Fe Turkey Stuffed Peppers recipe are a staple recipe for us.
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.
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.
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!
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!
I fixed this on the 4th of July for my family. Everyone loved it! I used more peas and more shrimp than called for.
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!Â
So glad you enjoyed it!
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. Â 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.Â
I’ve made this twice already and it’s sooo good! This time I added red onions and swapped the peas for edamame!Â
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!
This was a hit with my family, especially my 8-year old daughter who tends to be quite picky. Â Very simple to make and I can see how I could easily modify it (change vegetables and proteins) to keep things interesting.. Â Definitely adding this to our regular rotation!
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!
Awesome!
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 Â