30-Minute Shrimp, Peas and Rice
When it comes to quick and satisfying meals, few dishes can compete with the delightful combination of shrimp, peas, and rice. This 30-Minute Shrimp, Peas and Rice recipe is not only a feast for the eyes but also a breeze to prepare. In just half an hour, you can serve up a delicious, nutritious dinner that bursts with flavor and color. Whether you’re entertaining guests or simply looking for a comforting weeknight meal, this dish has got you covered.
Top Reasons to Make 30-Minute Shrimp, Peas and Rice
– **Quick and Easy**: Perfect for busy weeknights, this recipe comes together in just 30 minutes.
– **Flavor-Packed**: The combination of tender shrimp, sweet peas, and nutty brown rice creates a delightful medley of flavors.
– **Nutritious**: Packed with protein and fiber, this dish is both filling and healthy.
– **Versatile**: Easily customize it with your favorite seasonings or swap ingredients based on what you have on hand.
– **One-Pan Wonder**: Minimal cleanup is required, making it an ideal choice for hectic evenings.
Ingredient Rundown
To whip up this 30-Minute Shrimp, Peas and Rice, gather the following ingredients:
- 1 tablespoon unsalted butter – Adds a rich flavor to the dish.
- 2 cups low sodium chicken broth – Use homemade or canned for a quick base. Swap with veggie broth for a plant-based option.
- 1/2 cup frozen peas – Sweet and vibrant, they add a pop of color and nutrients.
- 1 cup uncooked converted brown rice – Provides a hearty base that holds up well in the dish.
- 4 teaspoons olive oil, divided – For sautéing and flavor enhancement.
- 1-1/4 pounds peeled and deveined shrimp – The star of the show, tender and juicy.
- 2 tablespoons grated Pecorino Romano cheese – A finishing touch that adds depth and creaminess.
- 1 tablespoon chopped parsley – For garnish and a fresh flavor boost.
Kitchen Gear Checklist
Before diving into cooking, ensure you have the following kitchen essentials:
- Large skillet – Ideal for sautéing and cooking the entire dish in one pan.
- Measuring cups and spoons – For accurate ingredient measurements.
- Wooden spoon or spatula – For stirring and mixing.
- Knife and cutting board – To chop parsley and any other ingredients.
The Method for 30-Minute Shrimp, Peas and Rice
Step 1: Prepare the Rice
In a large skillet, melt the 1 tablespoon of unsalted butter over medium heat. Once melted, add the 1 cup of uncooked converted brown rice and toast it for about 2 minutes, stirring frequently to prevent burning.
Step 2: Add Broth
Pour in the 2 cups of low sodium chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
Step 3: Sauté the Shrimp
While the rice is cooking, heat 2 teaspoons of olive oil in a separate pan over medium-high heat. Add the 1-1/4 pounds of peeled and deveined shrimp and sauté for approximately 3-4 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Step 4: Combine with Peas
In the same pan, add the remaining 2 teaspoons of olive oil and the 1/2 cup of frozen peas. Cook for 2-3 minutes until the peas are heated through.
Step 5: Mix Everything Together
Once the rice is done, fluff it with a fork, then add the sautéed shrimp and peas to the skillet. Stir to combine and season with salt and pepper to taste.
Step 6: Finish with Cheese and Parsley
Sprinkle 2 tablespoons of grated Pecorino Romano cheese over the top and mix gently. Garnish with 1 tablespoon of chopped parsley before serving.
Seasonal Ingredient Swaps
Feel free to get creative with your ingredients! Here are some great swaps to consider:
- Rice Options: Substitute brown rice with quinoa or cauliflower rice for a lighter alternative.
- Protein Variations: Swap shrimp for chicken, scallops, or tofu for a different protein source.
- Vegetable Additions: Incorporate seasonal vegetables like asparagus, bell peppers, or zucchini for added nutrition.
- Herb Alternatives: Use basil, cilantro, or chives instead of parsley for a different flavor profile.
Chef’s Notes
- Ensure shrimp are fresh or properly thawed if frozen for the best texture.
- Don’t overcook the shrimp; they should be just pink and firm.
- Feel free to add your favorite spices, such as garlic powder or Old Bay seasoning, for an extra kick.
- This dish is perfect for meal prep; just store it in an airtight container in the fridge.
Make-Ahead & Storage
For those who love to plan ahead, this 30-Minute Shrimp, Peas and Rice can be made in advance:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth if the rice seems dry. You can also prepare the rice and shrimp separately and combine them fresh when you’re ready to eat.
30-Minute Shrimp, Peas and Rice FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just ensure that the shrimp are fully thawed before cooking. This will help them cook evenly and maintain the right texture.
What can I serve with this dish?
This dish is filling on its own but pairs well with a light salad or some crusty bread to soak up any leftover broth.
Can I make this dish spicy?
Yes! Add a pinch of red pepper flakes or a splash of hot sauce while cooking the shrimp for a spicy kick.
How do I know when the shrimp are cooked through?
Cook shrimp until they are pink and opaque, which usually takes about 3-4 minutes. Overcooking can make them rubbery, so keep an eye on them!
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Make It Tonight
Now that you have all the details, it’s time to roll up your sleeves and make this 30-Minute Shrimp, Peas and Rice. With its vibrant flavors and quick preparation time, it’s the perfect dish for any occasion. Enjoy every bite!
30-Minute Shrimp, Peas and Rice
Ingredients
Equipment
Method
- In a large skillet, melt the 1 tablespoon of unsalted butter over medium heat. Once melted, add the 1 cup of uncooked converted brown rice and toast it for about 2 minutes, stirring frequently to prevent burning.
- Pour in the 2 cups of low sodium chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, heat 2 teaspoons of olive oil in a separate pan over medium-high heat. Add the 1-1/4 pounds of peeled and deveined shrimp and sauté for approximately 3-4 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- In the same pan, add the remaining 2 teaspoons of olive oil and the 1/2 cup of frozen peas. Cook for 2-3 minutes until the peas are heated through.
- Once the rice is done, fluff it with a fork, then add the sautéed shrimp and peas to the skillet. Stir to combine and season with salt and pepper to taste.
- Sprinkle 2 tablespoons of grated Pecorino Romano cheese over the top and mix gently. Garnish with 1 tablespoon of chopped parsley before serving.
Notes
- Ensure shrimp are fresh or properly thawed if frozen for the best texture.
- Don’t overcook the shrimp; they should be just pink and firm.
- Add your favorite spices, such as garlic powder or Old Bay seasoning, for an extra kick.
- This dish is perfect for meal prep; just store it in an airtight container in the fridge.
