(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp, peeled and deveined
long-grain rice
green peas
onion
garlic
chicken broth or seafood broth
olive oil or butter
paprika
salt
black pepper
lemon juice
parsley
Optional Add-Ins:
diced bell peppers
red pepper flakes
corn
spinach
parmesan cheese
Directions
Heat olive oil or butter in a large skillet over medium heat.
Add chopped onion and cook until softened. Stir in garlic and cook until fragrant.
Season the shrimp with paprika, salt, and black pepper.
Add the shrimp to the skillet and cook for a few minutes on each side until pink and cooked through. Remove the shrimp and set aside.
In the same skillet, add the rice and stir for about one minute to lightly toast it.
Pour in the broth and bring the mixture to a gentle boil.
Reduce the heat, cover the skillet, and simmer until the rice is nearly tender.
Stir in the peas and continue cooking until the rice is fully cooked and the liquid is absorbed.
Return the shrimp to the skillet and gently mix everything together.
Drizzle with lemon juice and garnish with chopped parsley before serving.
Servings and timing
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Variations
Add smoked sausage for extra flavor and protein
Use brown rice for a heartier version
Stir in spinach or kale for added greens
Make it spicy with cayenne pepper or hot sauce
Swap peas for mixed vegetables or asparagus
Use coconut milk for a creamy tropical twist
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of broth or water to prevent the rice from drying out. You can also microwave individual portions until heated through.
Freezing is possible, though the shrimp texture may soften slightly after thawing.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking for the best texture.
What type of rice works best?
Long-grain white rice cooks evenly and stays fluffy in this recipe.
Can I make this dish ahead of time?
Yes, it reheats well and is great for meal prep.
How do I avoid overcooking shrimp?
Cook the shrimp just until pink and opaque, then remove them from the skillet until the end.
Can I use instant rice?
Yes, but reduce the cooking liquid and adjust the cooking time accordingly.
Is this recipe spicy?
No, but you can easily add heat with red pepper flakes or hot sauce.
Can I add more vegetables?
Absolutely. Bell peppers, carrots, spinach, or corn work very well.
What can I serve with this dish?
A simple salad, roasted vegetables, or crusty bread pair nicely.
Can I use another protein instead of shrimp?
Yes, chicken or scallops are delicious alternatives.
How do I keep the rice from sticking?
Stir occasionally at the beginning and keep the skillet covered while simmering.
Conclusion
Skillet Shrimp with Rice & Peas is a simple yet flavorful meal that brings together tender shrimp, savory rice, and sweet peas in one satisfying dish. Perfect for busy evenings or casual family dinners, this recipe offers comfort, convenience, and delicious taste with every bite. Its easy preparation and versatile ingredients make it a meal you’ll want to add to your regular rotation.
This Skillet Shrimp with Rice & Peas is a quick and flavorful one-pan dinner packed with juicy shrimp, tender rice, and sweet peas in a savory seasoned broth. Perfect for busy weeknights, meal prep, or family dinners, this easy shrimp skillet recipe delivers comforting flavor with minimal cleanup.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Skillet
Cuisine:American
Ingredients
1 lb shrimp, peeled and deveined
1 cup long-grain rice
1 cup green peas
1 small onion, chopped
3 cloves garlic, minced
2 cups chicken broth or seafood broth
2 tbsp olive oil or butter
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
2 tbsp chopped parsley
Optional Add-Ins
Diced bell peppers
Red pepper flakes
Corn
Spinach
Parmesan cheese
Instructions
Heat olive oil or butter in a large skillet over medium heat.
Add chopped onion and cook until softened, about 3–4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Season shrimp with paprika, salt, and black pepper.
Add shrimp to the skillet and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add the rice and stir for about 1 minute to lightly toast it.
Pour in the broth and bring to a gentle boil.
Reduce heat to low, cover the skillet, and simmer for 15–18 minutes until the rice is nearly tender.
Stir in the peas and continue cooking for 3–5 minutes until the rice is fully cooked and liquid is absorbed.
Return the shrimp to the skillet and gently combine everything together.
Drizzle with lemon juice and garnish with chopped parsley before serving.
Notes
Frozen shrimp can be used; thaw and pat dry before cooking.Avoid overcooking shrimp to keep them tender and juicy.Add spinach or kale for extra greens and nutrition.Instant rice may be substituted with adjusted cooking liquid and time.For a spicy version, add cayenne pepper or red pepper flakes.
