30-Minute Shrimp, Peas and Rice
Shrimp lovers, rejoice! This 30-Minute Shrimp, Peas and Rice dish is not only a breeze to whip up but also a delightful explosion of flavors in every bite. Perfect for a busy weeknight or a relaxed weekend dinner, this recipe is sure to impress both family and friends. With tender shrimp, sweet peas, and fluffy brown rice, this one-pan meal captures the essence of comfort food while being a wholesome option.
Imagine sitting down to a warm plate of shrimp cooked to perfection, enveloped in a light broth, complemented by the bright green peas, all resting on a bed of perfectly cooked rice. Ready in just 30 minutes, this dish is efficient and satisfying, making it ideal for anyone juggling a hectic schedule. Let’s dive into what makes this recipe a must-try!
What You’ll Love About This Recipe
– Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.
– One-pan wonder: Minimal cleanup with all ingredients cooked in one skillet.
– Flavorful and nutritious: Packed with protein from the shrimp and fiber from the peas and brown rice.
– Customizable: Easily adjust the recipe to include your favorite vegetables or spices.
– Impressive presentation: The vibrant colors of the dish make it visually appealing.
Ingredient Notes
- 1 tablespoon unsalted butter: Adds richness and depth to the dish.
- 2 cups low sodium chicken broth: A flavorful base; can substitute with vegetable broth for a vegetarian option.
- 1/2 cup frozen peas: Sweet and bright, they add a pop of color and nutrition.
- 1 cup uncooked converted brown rice: A hearty grain that provides fiber and a nutty flavor.
- 4 teaspoons olive oil, divided: For cooking the shrimp and enhancing flavor.
- 1-1/4 pounds peeled and deveined shrimp: The star of the dish; choose large shrimp for the best texture.
- 2 tablespoons grated Pecorino Romano cheese: Adds a salty, savory finish; can be omitted for a dairy-free option.
- 1 tablespoon chopped parsley, for garnish: Freshness and a pop of color to finish the dish.
Toolbox for This Recipe
- Skillet: A large skillet is best for even cooking and one-pan convenience.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: Ideal for stirring and ensuring nothing sticks to the pan.
- Pot with lid: Necessary for cooking the rice to perfection.
30-Minute Shrimp, Peas and Rice: Step-by-Step Guide
Step 1: Cook the Rice
In a medium pot, combine 1 cup of uncooked converted brown rice with 2 cups of low sodium chicken broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Step 2: Prepare the Shrimp
While the rice cooks, heat 2 teaspoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the peeled and deveined shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.
Step 3: Add the Peas
Once the shrimp are cooked, add the frozen peas to the skillet. Stir gently to combine and cook for an additional 2 minutes until the peas are heated through.
Step 4: Combine with Rice
Once the rice is ready, fluff it with a fork and then add it to the skillet with the shrimp and peas. Drizzle in the remaining 2 teaspoons of olive oil, and sprinkle with Pecorino Romano cheese. Toss everything together until well combined, allowing the flavors to meld.
Step 5: Garnish and Serve
Remove the skillet from heat and garnish with chopped parsley. Serve immediately while warm, and enjoy your delicious 30-Minute Shrimp, Peas and Rice!
Better Choices & Swaps
- Use quinoa instead of brown rice for a gluten-free option.
- Swap shrimp for chicken breast or tofu for a different protein source.
- Feel free to add other vegetables like bell peppers or spinach for added nutrition.
- Use nutritional yeast in place of cheese for a dairy-free alternative.
Steer Clear of These
- Overcooking the shrimp, as they can become rubbery and tough.
- Using too much salt, especially if using regular chicken broth.
- Skipping the garnish; fresh herbs elevate the dish significantly.
- Using regular rice instead of converted brown rice, as it may change the cooking time and texture.
Meal Prep & Storage Notes
This 30-Minute Shrimp, Peas and Rice dish is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop with a splash of broth to keep it moist. For freezing, allow the dish to cool completely, then transfer it to an airtight container. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat as described.
Ask & Learn
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp will work wonderfully in this recipe. Just make sure they are peeled and deveined before cooking.
What can I substitute for Pecorino Romano cheese?
If you don’t have Pecorino Romano, you can use Parmesan cheese as a substitute. For a dairy-free option, nutritional yeast is a great choice.
How do I know when the shrimp are done cooking?
The shrimp are cooked when they turn pink and opaque, usually taking about 2-3 minutes per side. Be careful not to overcook them to maintain a tender texture.
Can I add more vegetables to this dish?
Yes! This dish is very versatile. Feel free to add vegetables like bell peppers, spinach, or zucchini for extra nutrition and flavor. Just adjust the cooking time as needed.
The Last Word
This 30-Minute Shrimp, Peas and Rice is a winning recipe that combines speed, flavor, and nutrition into one delightful meal. Whether you’re cooking for yourself or entertaining guests, this dish will impress with its vibrant colors and delicious taste. It’s a satisfying option that brings a taste of the sea right to your table, all while being incredibly easy to prepare. So, gather your ingredients, and let’s get cooking! You’re just 30 minutes away from a delicious dinner that everyone will love. Enjoy!
30-Minute Shrimp, Peas and Rice
Ingredients
Equipment
Method
- In a medium pot, combine 1 cup of uncooked converted brown rice with 2 cups of low sodium chicken broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, heat 2 teaspoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the peeled and deveined shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.
- Once the shrimp are cooked, add the frozen peas to the skillet. Stir gently to combine and cook for an additional 2 minutes until the peas are heated through.
- Once the rice is ready, fluff it with a fork and then add it to the skillet with the shrimp and peas. Drizzle in the remaining 2 teaspoons of olive oil, and sprinkle with Pecorino Romano cheese. Toss everything together until well combined, allowing the flavors to meld.
- Remove the skillet from heat and garnish with chopped parsley. Serve immediately while warm, and enjoy your delicious 30-Minute Shrimp, Peas and Rice!
Notes
- This dish is perfect for meal prep; store in the refrigerator for up to 3 days.
- Reheat with a splash of broth to keep it moist.
- Freeze for up to 2 months in an airtight container.
- Feel free to customize with your favorite veggies!
- Don’t skip the fresh herbs; they elevate the dish!
