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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! Perfect for a quick weeknight dinner in.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 385kcal


  • 2 tbsp Grapeseed Oil divided
  • 2 Scallions, white and green parts seperated and thinly sliced
  • 1 tbsp Fresh Ginger peeled and minced
  • 1 Garlic Clove minced
  • 1 cup Long-Grain White Rice
  • 1 tsp Kosher Salt
  • 1 cup Frozen Peas
  • 1 lb. Large Shrimp peeled and deveined
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1 Lime cut in wedges for serving


  • 1. 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. 
  • 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. 


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


Serving: 1c | Calories: 385kcal | Carbohydrates: 45g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1469mg | Potassium: 266mg | Fiber: 3g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 25mg | Calcium: 196mg | Iron: 4mg
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