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Skillet Shrimp Rice Peas

Section: Fresh & Delicious Seafood Recipes

This vibrant skillet dish combines tender shrimp, fluffy brown rice, and sweet green peas with warm spices and a fresh lemon finish. The meal comes together quickly, making it perfect for busy weeknights. For richer flavor, try adding paprika, extra garlic, or even chorizo for a smoky twist. To keep peas crisp and bright, stir them in toward the end of cooking. Serve with steamed asparagus for a light, balanced dinner that brings together wholesome ingredients and bold, satisfying flavors in one easy skillet.

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Published By Dina
Updated on Fri, 19 Sep 2025 20:07:45 GMT
A skillet with shrimp, rice, and peas. Bookmark
A skillet with shrimp, rice, and peas. | ioanacooks.com

This flavorful skillet shrimp with rice and peas is a quick and wholesome meal perfect for busy weeknights. The shrimp cook in just minutes, while the rice develops a crisp golden layer on the bottom of the pan. Fresh lemon juice brightens the dish, making it a satisfying option for the whole family. I love serving this with steamed asparagus for a complete and balanced dinner.

I first made this dish after a long workday when I needed something fast yet comforting. Since then, it has become a reliable go-to meal we all enjoy together.

Ingredients

  • Neutral oil: adds richness and helps spices bloom in flavor
  • Ground turmeric: brings warmth and color to the dish
  • Red bell pepper: offers sweetness and crunch when cooked
  • Frozen green peas: provide a fresh bite and bright color
  • Minced garlic: enhances the aroma and flavor depth
  • Cooked brown rice: the base of the meal fluffy with a nutty taste
  • Unsalted chicken stock: keeps the dish moist and savory
  • Kosher salt and black pepper: balance and elevate all flavors
  • Medium shrimp: deliver protein and cook in minutes
  • Fresh lemon juice: gives a bright tangy finish
  • Spanish paprika: optional for a smoky twist
  • Lean chorizo: optional for a hearty meaty layer

Step-by-Step Instructions

Prepare the skillet:
Heat the oil in a large skillet over medium high heat. Add turmeric and diced chorizo if using. Cook while stirring for 1 to 2 minutes until aromatic and the chorizo begins to release flavor.
Cook the aromatics:
Stir in chopped red bell pepper and minced garlic. Sprinkle paprika if you like a smoky note. Cook for about 2 minutes stirring occasionally until vegetables begin to soften and release their juices.
Add the rice base:
Stir in the cooked brown rice spreading it evenly in the pan. Let it sit without stirring for 3 minutes to form a crisp layer on the bottom. This step builds flavor and texture.
Season and simmer:
Reduce the heat to medium. Pour in chicken stock and season with salt and black pepper. Spread rice again evenly and let it cook without moving for another 5 minutes to absorb the flavors fully.
Finish with peas and shrimp:
Scatter the peas into the skillet and cook for 2 minutes to warm them without losing their bright color. Place shrimp on top cover the skillet and cook for 3 to 4 minutes until shrimp turn pink and are just cooked through.
Add citrus and serve:
Drizzle fresh lemon juice over the skillet before serving. Spoon portions directly from the pan while hot and enjoy with steamed asparagus on the side.
A dish of shrimp and rice with peas. Bookmark
A dish of shrimp and rice with peas. | ioanacooks.com

My favorite part of this dish is the crisp layer of rice that forms at the bottom. It reminds me of sharing paella on family trips where the crispy bits were always the first to disappear. The bright lemon finish makes every bite refreshing and light.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet with a splash of stock or water to keep the rice moist and shrimp tender.

Ingredient Substitutions

You can swap shrimp with diced chicken breast cooking a few minutes longer. Jasmine or basmati rice works in place of brown rice for a more fragrant dish. Vegetable stock can replace chicken stock for a lighter flavor.

A close up of a skillet shrimp with rice and peas. Bookmark
A close up of a skillet shrimp with rice and peas. | ioanacooks.com

Serving Suggestions

This dish pairs beautifully with a fresh green salad or lightly sautéed zucchini. A sprinkle of fresh parsley or cilantro before serving adds a burst of color and herbal brightness.

Frequently Asked Questions About Recipes

→ Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp works perfectly. Just peel and devein them before cooking, adjusting the cooking time slightly as they may cook faster than frozen shrimp.

→ How much cooked rice do I need if not using precooked packages?

You’ll need about 4 ½ to 5 cups of cooked brown rice for this dish if preparing it from dry rice.

→ When should I add the peas to avoid overcooking?

Stir in the peas during the last 2 minutes of cooking, just before adding the shrimp, to keep their color and texture fresh.

→ What can I add for extra flavor?

Try a pinch of Spanish paprika, extra garlic, or even diced lean chorizo for a smoky and savory boost.

→ What sides pair well with this dish?

Steamed asparagus, roasted vegetables, or a light garden salad complement the shrimp, rice, and peas beautifully.

Skillet Shrimp Rice Peas

Enjoy shrimp, rice, and peas in a zesty, flavorful one-pan dish ready in minutes.

Time Needed to Prep
10 minutes
Cooking Duration
10 minutes
Overall Time
20 minutes
Published By: Dina

Category of Recipe: Seafood Recipes

Preparation Difficulty: Easy to Make

Type of Cuisine: Mediterranean

Number of Portions: 4 How Many It Serves (1 skillet meal serving 4 portions)

Dietary Preferences: No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 2 tablespoons neutral oil (canola or avocado)
Ingredient 02 1/2 teaspoon ground turmeric
Ingredient 03 1 cup chopped red bell pepper
Ingredient 04 1 cup frozen green peas
Ingredient 05 1 tablespoon minced garlic
Ingredient 06 4 1/2 to 5 cups cooked brown rice (from 2 x 8.8 oz precooked packages)
Ingredient 07 3 tablespoons unsalted chicken stock
Ingredient 08 3/4 teaspoon kosher salt
Ingredient 09 1/2 teaspoon black pepper
Ingredient 10 12 ounces medium shrimp, thawed, peeled, deveined
Ingredient 11 2 tablespoons fresh lemon juice

→ Optional Additions

Ingredient 12 1/2 to 1 teaspoon Spanish paprika
Ingredient 13 6 ounces lean chorizo, diced

Steps to Follow

Step 01

Heat oil in a large skillet over medium-high heat. Add turmeric and diced chorizo if using, cooking for 1 to 2 minutes while stirring constantly.

Step 02

Stir in bell pepper, minced garlic, and paprika if desired. Cook for about 2 minutes, stirring occasionally to release flavor.

Step 03

Add cooked brown rice to the skillet and spread it evenly. Cook undisturbed for 3 minutes to allow the bottom to crisp. Reduce heat to medium, add chicken stock, salt, and black pepper, then spread the mixture evenly again and cook for 5 more minutes without stirring.

Step 04

Add peas and cook for 2 minutes. Arrange shrimp on top of the rice mixture, cover the skillet, and cook for 3 to 4 minutes until shrimp are pink and cooked through.

Step 05

Drizzle fresh lemon juice over the dish before serving. Serve immediately with optional steamed asparagus on the side.

Extra Tips

  1. Rinse frozen shrimp under cold water until fully thawed, then pat dry before cooking.
  2. To avoid overcooked peas, add them just before adding shrimp during the final minutes of cooking.
  3. For a smoky depth of flavor, include paprika or chorizo in the base of the dish.

Tools You'll Need

  • Large skillet with lid
  • Wooden spoon or spatula
  • Measuring spoons and cups

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains shellfish (shrimp)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 336
  • Total Fat: 11 grams
  • Carbohydrate Amount: 44 grams
  • Protein Amount: 19 grams