This delicious recipe for Spiced Shrimp with Ginger Rice and Peas comes together in less then a half hours time! This Asian-Infusion main dish is gluten free and makes for a quick weeknight dinner.
Every now and then I really want to switch up my dinner routine and this Spiced Shrimp with Ginger Rice and Peas makes for the perfect unique dinner. I can’t say that my kids love this meal. This is definitely more of an acquired more sophisticated taste since the Shrimp are coated in cumin and ground coriander spices. Plain white rice is elevated to the next level with sauteed scallions, ginger, and garlic. During the last few minutes of cooking frozen peas are adding to the rice for an additional pop of both color and flavor.
I love to make shrimp and ginger rice as an easy weekend lunch or a quick weeknight dinner. Best of all I almost always have all the ingredients on hand since I love to keep a bag of frozen shrimp in the freezer at all times. Frozen shrimp is my go-to when I’m looking for a quick and easy dinner.
Table of contents
Directions
For the Ginger Rice
- In a medium saucepan, heat 1 tablespoon grapeseed oil over medium-high. Add scallion whites, ginger, and garlic and cook, stirring often, until soft, 2-3 minutes.
- Add rice, salt, and 2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender about 15 minutes.
- Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
For the Spiced Shrimp
- Meanwhile, in a medium bowl, toss shrimp with cumin, coriander, garlic powder and season with salt and pepper to taste.
- In a large skillet heat 1 tablespoon Grapeseed oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4-5 minutes. Serve shrimp with rice and lime wedges.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
This recipes feeds enough for 4 adult portions. Pair with a vegetable like green beans or even my Asian Cucumber salad.
Yes, you can freeze fresh ginger root for later use. Simply place in a freezer bag, label, and freeze for up to 3 months. When you are ready to use it, peal the skin and grate or carefully cut a piece off. Wait until thawed for chopping.
Shrimp is pretty versatile and almost all vegetables pair well with it. Some of my personal favorites vegetables to pair with shrimp are green beans, broccoli, asparagus, and even zucchini and yellow squash.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Rice Cooker – If you own a rice cooker–cook your rice how you normally do. Just sauté the scallion whites and ginger in a pan, and then add it to the rice cooker.
- Prep Ahead – To make this meal go even quicker feel free to put the spice blend together for the shrimp the night before.
Easy Shrimp Recipes
If you love shrimp you will love these other delicious shrimp recipes.
- Shrimp Fried Rice
- Sheet Pan Shrimp Stir Fry
- Thai Inspired Kale and Shrimp Salad with Yogurt Dressing
- Shrimp and Sweet Pepper Stir Fry
Seafood Recipes
Here are a few more of my favorite seafood recipes.
If you make this Spiced Shrimp with Ginger Rice and Peas recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Spiced Shrimp with Ginger Rice and Peas
Equipment
- Stove Top
Ingredients
For the Ginger Rice
- 2 tablespoon Grapeseed Oil divided
- 2 Scallions, white and green parts seperated and thinly sliced
- 1 tablespoon Fresh Ginger peeled and minced
- 1 Garlic Clove minced
- 1 cup Long-Grain White Rice
- 1 teaspoon Kosher Salt
- 1 cup Frozen Peas
For the Spiced Shrimp
- 1 lb. Large Shrimp peeled and deveined
- ½ teaspoon Ground Cumin
- ½ tsp Ground Coriander
- 1 Lime cut in wedges for serving
Instructions
For the Ginger Rice
- In a medium saucepan, heat 1 tablespoon grapeseed oil over medium-high. Add scallion whites, ginger, and garlic and cook, stirring often, until soft, 2-3 minutes.
- Add rice, salt, and 2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender about 15 minutes.
- Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
For the Spiced Shrimp
- Meanwhile, in a medium bowl, toss shrimp with cumin, coriander, garlic powder and season with salt and pepper to taste.
- In a large skillet heat 1 tablespoon Grapeseed oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4-5 minutes. Serve shrimp with rice and lime wedges.
Notes
- Rice Cooker – If you own a rice cooker–cook your rice how you normally do. Just sauté the scallion whites and ginger in a pan, and then add it to the rice cooker.
- Prep Ahead – To make this meal go even quicker feel free to put the spice blend together for the shrimp the night before.
Nutrition
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Sinful Sundays
Yum, looks like a delicious weeknight dinner! I should totally get a rice cooker too since I hate cooking it on the stove top–especially brown rice!