This post may contain affiliate links. Read my disclosure policy.

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 assumed I’d share one other quick 30-minute meal using shrimp! You possibly can see more Lenten friendly recipes here.

This shrimp and rice dish all the time brings back memories of my childhood. My Dad used to make this with white rice and a number of grated cheese at the tip, almost like a risotto, but not. My Dad used quite a bit more butter when he made it, but this lightened up version is just as delicious. The brown rice cooks in chicken broth giving it a number of flavor.

Suggestions and Variations:

• Quick Brown Rice: I used converted brown rice to hurry this up, which took about 25 minutes for the rice to cook. You too can make if faster with a quicker cook brown rice, in that case, follow the directions on the package.
• White Rice: If you happen to 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: At any time when 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 shop, this manner you possibly can freeze it and use it only while you need it. Note, when weighing your shrimp, peel it first. With the skin on, 1-1/4 lbs often yields 1 pound peeled.

What To Serve with Shrimp and Rice

This can be a meal in a single, but in case you want more veggies, serve this with a vegetable on the side like sauteed string beans or broccolini. A side salad would even be perfect.

How To Make Shrimp Peas and Rice

Best Shrimp Recipes For Dinner:

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Yield: 4 servings

Serving Size: 1 1/3 cup

• In a big heavy skillet melt the butter over medium heat. Add the rice and saute about 2-3 minutes.

• Add the chicken broth and peas and produce to a boil. When nearly all of the liquid is absorbed just skimming the highest 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 put aside.

• Add the two remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese and parsley and saute one other minute or two to barely crisp, mixing well.

Last Step:

Please leave a rating and comment letting us understand how you liked this recipe! This helps our business to thrive and proceed providing free, high-quality recipes for you.

Serving: 1 1/3 cup, Calories: 346 kcal, Carbohydrates: 36 g, Protein: 28.5 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 156 mg, Sodium: 1000 mg, Fiber: 3 g, Sugar: 1 g