A delightful one-pot rice dish bursting with flavors from ginger, garlic, and curry powder. Juicy shrimp and vibrant green peas add pops of color and texture. It’s a satisfying yet light meal perfect for any day.
About the Recipe
If you love trying new flavours without a lot of fuss, this shrimp and green peas rice is for you. It’s packed with bold spices like curry powder, ginger, and garlic for an irresistible aroma. Yet it’s so simple to whip up in one pan.
Why You’ll Love This Recipe
This rice dish has it all – spicy warmth from the curry powder, a slight kick from the ginger and garlic, and bright bursts of flavour from the shrimp and green peas. It’s hearty enough for a meal yet light on the waistline. Plus, who can resist those adorable green pea gems peeking through the golden rice?
Shrimp and Green Peas Rice
Cooking Tips
For best results, use high-quality basmati rice. It has an amazing aroma and the long grains stay separate for a perfect fluffy texture. And don’t overcook the shrimp – they just need a couple minutes until opaque.
Serving and Storing Suggestions
This shrimp and green peas rice makes a lovely main course for 2-3 people. But you can stretch it to serve 4 by adding a simple salad or vegetable side. Total prep time is only around 30 minutes. Leftovers keep well refrigerated for 2-3 days. Just add a splash of broth when reheating.
Similar Recipes
- Shrimp Fried Rice
- Curried Chickpea Rice Salad
- Coconut Shrimp Curry
- Cajun Shrimp and Rice Skillet
Nutrient Benefits
Shrimp is low in calories but packs a protein punch to keep you satisfied. Green peas provide fiber, vitamins A and C, plus antioxidants. And basmati rice is a great whole grain with nutrients like B vitamins.
Shrimp and Green Peas Rice
Ingredients
- 225 gms Shrimps (peeled, deveined)
- 1/2 cup Green peas
- 1/2 cup Basmati Rice
- 2 tsp Curry Powder
- 1 clove Garlic (finely chopped)
- 3 tsp Ginger (grated)
- 1 Onion (small, finely chopped)
- 2 tsp Olive Oil
- Salt as per taste
- Pepper Powder as per taste
- Coriander Leaves (few, chopped)
- Lemon Wedges to serve
Instructions
- Heat oil in a large pan.
- Add onions, pepper powder and salt.
- Stir and cover the pan with a lid.
- Cook for 3 to 4 minutes.
- Add ginger, garlic and cook for a minute.
- Add curry powder and stir well.
- Add the basmati rice and pour 1 cup of water.
- Bring to a boil and stir well.
- Reduce flame and cover with a pan.
- Simmer for 10 minutes.
- Add the peas and shrimps.
- Cover and cook for another 3 minutes or until the rice is cooked and shrimp is opaque.
- Garnish with the coriander leaves.
- Serve hot with lemon wedges.
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Frequently Asked Questions
Can I use frozen shrimp?
Surely. Just thaw the shrimp according to package instructions before adding to the rice. Frozen shrimp is so convenient.
What can I substitute for curry powder?
If you don’t have curry powder, try using a blend of cumin, coriander, turmeric, and a pinch of cayenne. Or use your favorite curry paste instead.
How do I store leftovers?
Let the shrimp and rice cool completely, then transfer to an airtight container and refrigerate for 2-3 days. Reheat gently with a splash of broth or water to keep it moist.
Is this recipe spicy?
It has a bit of a kick from the curry powder and ginger, but it’s not overly spicy. Feel free to adjust the spice level to your taste preferences.
What sides pair well with this dish?
A fresh green salad or roasted vegetable medley would be lovely accompaniments. Or keep it simple with some naan bread or raita (yogurt sauce) on the side.
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