Shrimp, Peas, and Rice Recipe

Shrimp, Peas, and Rice Recipe

How To Make Shrimp, Peas, and Rice

It’s simple, but this shrimp, peas, and rice recipe is an easy prep meal! Enjoy rich shrimp, tender peas, and white or brown rice for lunch or dinner.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 1tbspunsalted butter
  • 2cupschicken broth,low sodium, canned, or homemade veggie broth for lent
  • ½cuppeas,frozen
  • 1cupbrown rice,uncooked converted
  • 4tspolive oil,divided
  • 1 ¼lbsshrimp,peeled and deveined
  • 2tbsppecorino Romano cheese,grated
  • 1tbspparsley,chopped, for garnish


  1. In a large heavy skillet, melt the butter over medium heat. Add the rice and sauté for about 2 to 3 minutes.

  2. Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed just skimming the top of the rice, cover and reduce heat to low.

  3. Cook, covered on low heat for 20 minutes, until rice is cooked through. Shut off and let stand covered for 5 minutes.

  4. Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot.

  5. Season shrimp with salt and pepper and add to hot skillet. Cook for about 2 to 3 minutes, until the shrimp is opaque and cooked through. Remove shrimp from pan and set aside.

  6. Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese, and parsley and sauté for another 1 to 2 minutes to slightly crisp, mixing well.

  7. Serve and enjoy!


  • Calories: 633.42kcal
  • Fat: 15.86g
  • Saturated Fat: 4.99g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 6.34g
  • Polyunsaturated Fat: 2.69g
  • Carbohydrates: 47.38g
  • Fiber: 2.57g
  • Sugar: 2.96g
  • Protein: 70.67g
  • Cholesterol: 587.05mg
  • Sodium: 2801.86mg
  • Calcium: 314.84mg
  • Potassium: 819.79mg
  • Iron: 2.44mg
  • Vitamin A: 285.27µg
  • Vitamin C: 8.75mg
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