Shrimp, Peas And Rice Stir-Fry
A vibrant shrimp stir-fry featuring black-eyed peas, fresh vegetables, and fragrant thyme, perfect for a quick, nutritious meal that appeals to seafood and vegetable lovers alike.
Ingredients
- 10 oz. package frozen black-eyed peas ⓘ
- 3 to 4 Tbsp. vegetable oil ⓘ
- 1/2 cup thinly sliced carrots ⓘ
- 1/2 cup chopped onion ⓘ
- 1 cup sliced fresh mushrooms ⓘ
- 1 to 2 cloves garlic, minced
- 1/2 tsp. dried thyme, crushed ⓘ
- 1/2 tsp. crushed red pepper ⓘ
- 1 lb. small shrimp ⓘ
- 1 1/2 cups hot cooked rice ⓘ
- salt and pepper to taste ⓘ
- sliced green onion ⓘ
Instructions
- Cook black-eyed peas as directed on the package.
- Heat oil in wok or large skillet until hot.
- Stir-fry carrots and onion for 1 minute.
- Add mushrooms, garlic, thyme, and red pepper; stir-fry vegetables about 2 minutes.
- Add shrimp; stir-fry until shrimp are pink about 2 minutes.
- Add rice and black-eyed peas; combine with shrimp mixture.
- Season with salt and pepper to taste.
- Serve garnished with sliced green onions.
Tips & Substitutions
For an extra layer of flavor, consider marinating the shrimp in a bit of soy sauce and sesame oil before cooking. If you're out of black-eyed peas, you can substitute with canned chickpeas or edamame. Fresh vegetables like bell peppers or snap peas can also be added for more texture. Keep an eye on the shrimp to ensure they don't overcook.
Serving Suggestions
This dish is best served hot and can be garnished with additional sliced green onions for freshness. Pair it with a light salad or steamed vegetables for a complete meal. For a different twist, serve alongside a side of Tuna With Orange And Ginger for a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals, stirring occasionally, until heated through. You can also reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Peas And Rice Stir-Fry contains roughly 472 calories, with 21g protein, 58g carbohydrates, and 19g fat. It is an excellent source of vitamin C (144% of the Daily Value), iron (57% of the Daily Value), and protein (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1282mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peas instead of frozen black-eyed peas?
Yes, you can use fresh peas, but they will need a shorter cooking time than frozen. Just blanch them briefly before adding to the stir-fry to ensure they retain their crispness and vibrant color.
What can I substitute for shrimp if I want a different protein?
You can easily substitute shrimp with chicken or tofu. If using chicken, cut it into bite-sized pieces and cook it thoroughly before adding the vegetables. For tofu, use firm tofu, pressing it to remove excess moisture and then cubing it before stir-frying.
Is this dish gluten-free?
Yes, this stir-fry can be made gluten-free by ensuring that the soy sauce used is gluten-free or by substituting it with tamari. Always check the labels of any packaged ingredients to confirm they meet gluten-free standards.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).