Spiced Shrimp with Ginger Rice and Peas

Round white plate with shrimp, rice, green onions and green beans on a plate laying on a cloth.

Spiced Shrimp with Ginger Rice and Peas

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.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 385kcal

Author Katie

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.

Adapted from: EveryDay Food Magazine Jan/Feb Edition, 2011

Nutrition