This recipe brings together protein, grains, and vegetables in one easy skillet, making it both convenient and balanced. The shrimp cook quickly while infusing the rice with flavor, and the peas add a subtle sweetness and pop of color. It’s a complete meal with minimal cleanup and maximum taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) shrimp, peeled and deveined long-grain rice green peas (fresh or frozen) onion, finely chopped garlic, minced olive oil or butter chicken or vegetable broth soy sauce or salt black pepper paprika (optional) fresh parsley (optional, for garnish)
Directions
Start by heating olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rice to the skillet and stir to coat it in the oil, letting it toast slightly for about 1–2 minutes. Pour in the broth and season with soy sauce or salt, black pepper, and paprika if using. Bring to a gentle simmer.
Cover the skillet and let the rice cook for about 10 minutes. Then add the peas and stir lightly.
Place the shrimp on top of the partially cooked rice, cover again, and continue cooking for another 5–7 minutes, or until the rice is tender and the shrimp are pink and fully cooked.
Remove from heat and let it sit for a few minutes before fluffing the rice. Garnish with fresh parsley if desired and serve warm.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 20–25 minutes Total time: approximately 30–35 minutes
Variations
You can add diced carrots or bell peppers for extra vegetables. Swap peas with corn for a slightly sweeter taste. For a spicier version, include chili flakes or a dash of hot sauce. You can also use brown rice, but you’ll need to adjust the cooking time and liquid accordingly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth or water to prevent the rice from drying out. Avoid overcooking the shrimp during reheating.
FAQs
Can I use pre-cooked shrimp?
Yes, add them at the end just to warm through.
What type of rice works best?
Long-grain white rice is ideal for a fluffy texture.
Can I make this dish vegetarian?
Yes, omit the shrimp and add more vegetables or beans.
How do I prevent mushy rice?
Measure liquid carefully and avoid over-stirring during cooking.
Can I use frozen peas?
Yes, no need to thaw them before adding.
Is this dish spicy?
Not unless you add extra spices or chili.
Can I cook this in advance?
It’s best fresh, but leftovers can be stored and reheated.
What can I serve with this dish?
It works well on its own or with a light salad.
Can I use brown rice?
Yes, but increase cooking time and liquid as needed.
How do I know when the shrimp are done?
They should be pink, opaque, and slightly firm to the touch.
Conclusion
Skillet Shrimp with Rice & Peas is a simple, hearty meal that delivers comfort and flavor in every bite. With its one-pan convenience and balanced ingredients, it’s a reliable go-to recipe for any day of the week.
This Skillet Shrimp with Rice & Peas is a quick and comforting one-pan meal made with tender shrimp, fluffy rice, and sweet green peas. Perfect for busy weeknights, this easy recipe delivers a balanced, flavorful dinner with minimal cleanup.
Ingredients
1 lb shrimp, peeled and deveined
1 cup long-grain rice
1 cup green peas (fresh or frozen)
1 small onion, finely chopped
2–3 cloves garlic, minced
2 tablespoons olive oil or butter
2 cups chicken or vegetable broth
1–2 teaspoons soy sauce or salt, to taste
Black pepper, to taste
½ teaspoon paprika (optional)
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil or butter in a large skillet over medium heat.
Add chopped onion and cook for 3–4 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add rice and stir to coat in oil, toasting for 1–2 minutes.
Pour in broth and season with soy sauce (or salt), black pepper, and paprika if using. Bring to a gentle simmer.
Cover and cook for about 10 minutes.
Add peas and stir lightly.
Place shrimp on top of the rice, cover, and cook for another 5–7 minutes until shrimp are pink and rice is tender.
Remove from heat and let sit for a few minutes.
Fluff rice, garnish with parsley if desired, and serve warm.
Notes
Add vegetables like carrots or bell peppers for extra nutrition.Swap peas with corn for a sweeter variation.Use brown rice for a healthier option (adjust cooking time and liquid).Avoid overcooking shrimp to keep them tender.
