Shrimp, Peas And Rice
A vibrant and flavorful shrimp and vegetable stir-fry served over rice, combining tender shrimp, earthy mushrooms, sweet carrots, and aromatic garlic with a hint of thyme and red pepper for a spicy kick. Perfect for a quick, satisfying meal that appeals to seafood lovers and vegetable enthusiasts alike.
Ingredients
- 10 oz. black-eyed peas ⓘ
- 4 Tbsp. vegetable oil ⓘ
- 1/2 cup thinly sliced carrots ⓘ
- 1/2 cup chopped onions ⓘ
- 1/2 cup sliced mushrooms ⓘ
- 1 to 2 cloves garlic, minced ⓘ
- 1/2 tsp. dried thyme
- 1/2 tsp. crushed red pepper ⓘ
- 1 lb. small shrimp ⓘ
- 1 1/2 cups hot cooked rice ⓘ
- salt and pepper ⓘ
- sliced green onions ⓘ
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced carrots, chopped onions, and sliced mushrooms; cook until vegetables are tender, about 5 minutes.
- Add minced garlic, dried thyme, and crushed red pepper; cook for another minute until fragrant.
- Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
- In a separate pot, cook rice according to package instructions.
- Add cooked rice and black-eyed peas to the skillet with the shrimp and vegetables; stir to combine and heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions.
Tips & Substitutions
For added flavor, consider using shrimp that's been marinated in lemon juice and spices prior to cooking. You can substitute black-eyed peas with canned chickpeas or pinto beans if needed. Fresh herbs like parsley or cilantro can enhance the dish. If you prefer a spicier kick, add more crushed red pepper or a splash of hot sauce.
Serving Suggestions
This dish pairs beautifully with a side of steamed vegetables or a simple green salad for a fresh contrast. For a heartier meal, serve it alongside Creole Tomato Soup or a crusty bread. Garnish with sliced green onions just before serving to add a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Stir until heated through. Alternatively, you can microwave portions on medium power until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Peas And Rice contains roughly 635 calories, with 30g protein, 84g carbohydrates, and 22g fat. It is an excellent source of vitamin A (119% of the Daily Value), vitamin C (95% of the Daily Value), and protein (61% of the Daily Value). Note that it is relatively high in sodium, at 1825mg per serving (79% 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 frozen shrimp for this recipe?
Yes, frozen shrimp can be used! Just be sure to thaw them completely before cooking. You can run them under cold water in a colander or leave them in the refrigerator overnight. This will ensure they cook evenly and maintain a tender texture.
What type of rice works best for this dish?
Long-grain rice, such as jasmine or basmati, is ideal for this recipe as it remains fluffy and separate. However, you can also use brown rice for a healthier option, taking into account that it will require a longer cooking time.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add bell peppers, snap peas, or even spinach for extra nutrition and color. Just make sure to adjust the cooking time slightly to ensure all the vegetables are tender but still vibrant.
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).