There are some recipes that just stick with you, aren’t there? The ones you can whip up without even looking at the notes, the ones that smell like comfort and taste like pure joy. For me, that recipe is my Shrimp Rice Peas. It’s not fancy, it’s not complicated, but oh my goodness, it hits every single spot when I’m craving something truly satisfying. I remember my mom making a version of this when I was a kid, and even though her shrimp rice peas had a few differences, that core memory of a warm, flavorful dish always comes back. It’s kind of like my favorite Chocolate Chip Cookie recipe – you know, the one that’s a little different from all the others, but absolutely perfect for *you*. This shrimp rice peas dish is that for weeknights. It’s the kind of meal that makes everyone in the family stop what they’re doing and gather around the table, a quiet little moment of togetherness in our often-hectic lives.
What is shrimp rice?
So, what exactly is this magical “Shrimp Rice Peas” I keep raving about? Think of it as a vibrant, one-pot wonder that brings together plump, juicy shrimp, fluffy rice, and sweet, tender peas in a symphony of flavors. It’s essentially a flavorful pilaf, but with the added star power of perfectly cooked shrimp and the bright pop of green peas. The name itself is pretty straightforward, right? It tells you exactly what you’re getting, and honestly, that’s part of its charm. It’s honest, it’s simple, and it delivers exactly what it promises. It’s not trying to be something it’s not; it’s just a humble, incredibly delicious dish that’s become a staple in our home. It’s the kind of meal that makes you feel like you’ve accomplished something wonderful, even if you only had an hour to get dinner on the table.
Why you’ll love this recipe?
Honestly, the list of reasons to love this Shrimp Rice Peas is longer than my grocery list on a Sunday! First off, the flavor. It’s just *chef’s kiss*. You’ve got the sweetness of the peas, the savory depth from the broth and aromatics, and the succulent, slightly sweet shrimp that cooks right into the rice. It’s a beautiful balance. What I love most about this dish is its sheer simplicity. You can literally throw most of it into one pot and let it do its thing. It’s a lifesaver on those evenings when you’re exhausted but still want something wholesome and delicious. And let’s talk about cost-efficiency – shrimp can sometimes feel like a splurge, but when you combine it with rice and peas, it really stretches and makes for an incredibly budget-friendly meal that doesn’t *taste* budget-friendly at all. Plus, it’s so versatile! I’ll often throw in a handful of leftover cooked broccoli or some diced bell peppers if I have them lying around. It’s also fantastic for meal prep; the leftovers are just as good, if not better, the next day. It’s not quite as decadent as my Creamy Chicken casserole, but it fills that “need comfort food now” void just as effectively. This shrimp rice peas recipe truly shines when you need a quick, nutritious, and utterly delicious meal without all the fuss. It’s the kind of dish that makes you feel good about what you’re serving your family.
How do I make Shrimp Rice Peas?
Quick Overview
This recipe is all about building layers of flavor in one pot. We’ll start by sautéing some aromatics, toasting the rice to enhance its nutty flavor, then simmering everything together with broth and tender peas until the rice is perfectly cooked and fluffy. Finally, we’ll stir in succulent shrimp right at the end so they cook to perfection without getting tough. It’s a straightforward process designed for maximum flavor with minimal effort. Trust me, you’ll be amazed at how something so simple can be so incredibly satisfying.
Ingredients
For the Main Dish:
1 tablespoon olive oil or unsalted butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 ½ cups long-grain white rice (like Basmati or Jasmine), rinsed well
3 cups chicken or vegetable broth (low sodium is best so you can control the salt)
1 cup frozen peas (no need to thaw!)
1 pound large shrimp, peeled and deveined
Salt and freshly ground Black Pepper, to taste
Optional: A pinch of red pepper flakes for a little warmth
For Garnish (Optional but Recommended!):
Fresh parsley or chives, chopped
A squeeze of fresh lemon juice
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large, heavy-bottomed pot or Dutch Oven. I love using my trusty Dutch oven because it distributes heat so evenly, but any good, sturdy pot will work. Heat 1 tablespoon of olive oil or unsalted butter over medium heat. Give it a minute to warm up.
Step 2: Mix Dry Ingredients
Add your finely chopped yellow onion to the hot pot. Sauté for about 5-7 minutes, stirring occasionally, until the onion is softened and translucent, not browned. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic – it turns bitter quickly!
Step 3: Mix Wet Ingredients
Now, add the rinsed long-grain rice to the pot. Stir it around with the onions and garlic for about 2 minutes. Toasting the rice like this is a little trick that really brings out its nutty flavor and helps it stay fluffy. Pour in the 3 cups of chicken or vegetable broth. Add your frozen peas and give everything a good stir. If you like a little heat, now’s the time to toss in those red pepper flakes!
Step 4: Combine
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly with a lid, and let it simmer for about 15 minutes. Resist the urge to lift the lid during this time – you want all that steam to work its magic and cook the rice evenly.
Step 5: Prepare Filling
While the rice is simmering, gently pat your peeled and deveined shrimp dry with a paper towel. Season them generously with salt and freshly ground black pepper. This simple step makes a huge difference in the final flavor!
Step 6: Layer & Swirl
After 15 minutes, carefully remove the lid from the pot. The rice should have absorbed most of the liquid. Gently nestle the seasoned shrimp into the rice mixture. You don’t need to stir them in aggressively; just place them on top. Cover the pot again and continue to cook for another 5-7 minutes, or until the shrimp are pink and opaque and cooked through. The residual heat will do the rest.
Step 7: Bake
The “baking” here is really just the steaming in the covered pot, which is crucial for perfect rice and tender shrimp. Once the shrimp are cooked, turn off the heat but leave the pot covered for another 5 minutes. This resting period allows the flavors to meld and ensures the rice is perfectly tender.
Step 8: Cool & Glaze
Uncover the pot. You’ll see the most beautiful, fluffy rice studded with vibrant peas and perfectly cooked shrimp! Gently fluff the rice with a fork. If you’re using any garnishes, this is the time to add them. A sprinkle of fresh parsley or chives adds a lovely freshness, and a squeeze of lemon juice brightens everything up beautifully. There’s no glaze for this recipe, just pure, unadulterated goodness!
Step 9: Slice & Serve
Serve your Shrimp Rice Peas immediately while it’s hot and fragrant. It’s a complete meal on its own, but you can absolutely pair it with a simple side salad if you like. I usually just dish it straight into bowls – no fuss, just pure deliciousness.
What to Serve It With
This Shrimp Rice Peas is such a complete meal that it honestly doesn’t *need* anything else. But if you’re feeling like adding a little something extra, I’ve got a few ideas! For breakfast, while I wouldn’t typically serve this dish for breakfast, if you ever have leftovers and want something savory, a small portion can be quite satisfying with a strong cup of coffee. For a more substantial brunch, I love pairing it with a simple, crisp green salad dressed with a light vinaigrette. The freshness of the salad cuts through the richness of the dish beautifully. If you’re serving it as dessert – and yes, I’ve been known to have a small bowl after dinner when I’m craving something savory and comforting – a tiny drizzle of Sriracha or a dollop of plain Greek yogurt can be surprisingly good. And for those cozy snack occasions? It’s perfect on its own, maybe with a sprinkle of crispy fried onions on top for extra crunch. My kids always request it with extra peas, and I’m happy to oblige! It’s just one of those incredibly adaptable dishes that fits into any part of the day.
Top Tips for Perfecting Your Shrimp Rice Peas
Over the years, I’ve picked up a few little tricks that I think really elevate this Shrimp Rice Peas from good to absolutely unforgettable. First, with the onion and garlic – make sure you really soften them and get them fragrant before adding the rice. Don’t rush that step; it’s the flavor foundation! Toasting the rice, as I mentioned, is non-negotiable in my book. It makes such a difference in texture and adds a lovely depth that you just don’t get otherwise. When it comes to the liquid, always use hot broth. Pouring cold broth into a hot pot can shock the rice and affect how it cooks. My kids used to complain about bland rice, and I realized it was because I wasn’t heating the broth enough! For the shrimp, the biggest mistake people make is overcooking them. Because they cook so quickly in the residual heat, you want to add them right at the end. If you cook them too long, they’ll be tough and rubbery, and nobody wants that. I learned this the hard way after a particularly disappointing batch years ago! Ingredient swaps are easy here too. If you don’t have onion, shallots work beautifully. And while chicken broth is my go-to, a good quality vegetable broth is perfectly fine, especially if you’re making this vegetarian or vegan (just omit the shrimp, of course). For an extra layer of flavor, you can sauté some finely diced bell pepper along with the onion, or add a bay leaf to the broth while it simmers (just remember to remove it before serving!). The key is really about building those simple flavors step by step. Don’t be afraid to taste and adjust seasoning as you go, especially before adding the shrimp. Getting that salt and pepper just right makes all the difference.
Storing and Reheating Tips
This Shrimp Rice Peas is honestly one of the best make-ahead meals because it reheats so beautifully. If you find yourself with leftovers, which is rare in my house, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. When you’re ready to reheat, I find the best method is on the stovetop. Gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. If it seems a little dry, you can add a tablespoon or two of broth or water to loosen it up. You can also reheat it in the microwave, covered, in 30-second intervals, stirring between each, until it’s warmed through. For freezing, I’m a little more cautious. While you *can* freeze it, the texture of the rice can sometimes change slightly upon thawing. If you do want to freeze it, let it cool completely, then transfer it to a freezer-safe container or bag. It should last for about 2 months. Thaw it in the refrigerator overnight before reheating. Importantly, if you plan on storing leftovers for a day or two, I recommend adding the shrimp only when you reheat it. This ensures they stay perfectly tender. If you’re making it specifically for meal prep and know you won’t eat it all immediately, cook the rice and peas mixture first, then store that separately, and cook fresh shrimp to add to individual portions when you reheat. This is the absolute best way to maintain that perfect shrimp texture!
Frequently Asked Questions
Final Thoughts
There you have it – my tried-and-true Shrimp Rice Peas recipe! It’s the kind of dish that feels like a warm hug on a plate, perfect for those nights when you want something truly delicious without spending hours in the kitchen. It’s simple, it’s comforting, and it always, always hits the spot. I hope you love it as much as my family and I do. If you try it, please let me know how it turns out in the comments below! I’d be absolutely thrilled to hear about your experience, and maybe even about any little twists you’ve added yourself. If you enjoyed this recipe and are looking for more quick and flavorful meals, you might also like my One-Pan Lemon Herb Chicken and Veggies, or my Speedy Sausage and Pepper Pasta. They’re all part of that same philosophy: delicious food made easy. Happy cooking, and I can’t wait to hear your feedback!
Shrimp, Peas, and Rice
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 2 cups low sodium chicken broth canned or homemade (veggie broth for lent)
- 0.5 cup frozen peas
- 1 cup uncooked converted brown rice
- 4 teaspoons olive oil divided
- 1.25 pounds shrimp peeled and deveined
- 2 tablespoons Pecorino Romano cheese grated
- 1 tablespoon parsley chopped, for garnish
Instructions
Preparation Steps
- In a large heavy skillet melt the butter over medium heat. Add the rice and sauté about 2-3 minutes.
- 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.
- Cook, covered on low heat for 20 minutes, until rice is cooked through. Shut off and let stand covered for 5 minutes.
- Meanwhile, in a 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 set aside.
- Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese, and parsley. Sauté for another minute or two to slightly crisp, mixing well.
