30-Minute Shrimp, Peas and Rice

This 30-Minute Shrimp, Peas and Rice is a quick, delicious, and nutritious one-pan meal that's perfect for busy weeknights!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American

For the Dish:

1 tablespoon unsalted butter
2 cups low sodium chicken broth can substitute with vegetable broth
1/2 cup frozen peas
1 cup uncooked converted brown rice
4 teaspoons olive oil divided
1-1/4 pounds peeled and deveined shrimp large shrimp preferred
2 tablespoons grated Pecorino Romano cheese can be omitted for dairy-free option
1 tablespoon chopped parsley for garnish

Instructions:

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!