Garlic Shrimp and Pea Rice

Garlic-butter shrimp fold through fluffy rice and peas for a simple skillet-style dinner. Cooking the shrimp separately lets you keep them tender while the rice absorbs its broth.

Ingredients

• 300 g long-grain white rice
• 450 g peeled raw shrimp
• 120 g frozen peas
• 600 ml vegetable broth
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 20 g butter
• 1 tsp paprika
• 1 tbsp lemon juice
• ¼ tsp black pepper

Method

1. Rinse rice and drain. Heat 1 tablespoon oil in a saucepan, add rice and stir for 1 minute. Pour in broth and bring to a simmer.
2. Cover tightly and cook on low heat for 15–18 minutes, or according to the rice package, until liquid is absorbed. Add peas over the top for the final 5 minutes without stirring the rice.
3. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork, mixing the peas through.
4. Meanwhile pat shrimp dry. Heat remaining oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes on the first side.
5. Turn shrimp, add butter, garlic, paprika and pepper, and cook for another 1–2 minutes until the thickest shrimp reach 63°C / 145°F and are opaque. Work in batches if crowded.
6. Remove from heat and stir in lemon juice. Fold shrimp and pan juices gently through the rice and serve hot. Taste before adding optional salt because broth varies.
7. Cool leftovers promptly in shallow containers and refrigerate within two hours for up to two days. Reheat thoroughly to 74°C / 165°F; avoid repeated reheating.

Use the right rice

The liquid and timing are for ordinary long-grain white rice. Brown rice needs more liquid and a longer cooking time.

Dry the shrimp

Pat thawed shrimp dry before cooking so they sear rather than release water into the pan.

Keep the lid on

Rice cooks most evenly with a tight lid and low heat. Rest it before fluffing to release the grains gently.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Remove from heat and stir in lemon juice. Fold shrimp and pan juices gently through the rice and serve hot. Taste before adding optional salt because broth varies.

How should I store leftovers?

Cool leftovers promptly in shallow containers and refrigerate within two hours for up to two days. Reheat thoroughly to 74°C / 165°F; avoid repeated reheating.