Spiced Shrimp with Ginger Rice and Peas


With summer here I have had an urge to definitely start trying to eat lighter at night.  We usually eat dinner fairly late to most people and with the heat this summer, lighter meals would definitely help out.  I love going to the half price bookstores and picking up cooking magazines to leaf through.  I found a bunch of copies of Everday Food and could not pass this recipe up once I saw it.  This is one of those recipes that can be thrown together any time, since I always have these ingredients.  Wow, I did not know a recipe could be so simple.  This recipe came together in 20 minutes and was delicious.  The hubby and I both loved it.  I will say that the lime definitely makes the flavor combination dance on your tastebuds.  This one is definitely a keeper recipe.

Spiced Shrimp with Ginger Rice and Peas
from Everyday Food

4 teaspoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 tablespoon minced peeled fresh ginger
1 cup long-grain white rice
coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
lime wedges, for serving

In a medium saucepan, heat 2 teaspoons oil over medium-high.  Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes.  Add rice and 1 1/2 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 fork.  Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper.  In a large skillet, heat 2 teaspoons oil over medium-high.  Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes.  Serve shrimp with rice and lime wedges.



2 responses »

  1. This looks like a really tasty recipe, but i have a question about the shrimp. Do you buy fresh or frozen shrimp, and if fresh do you peel and devein them yourself?? I’m always intimidated by doing this myself, so i often avoid shrimp recipes because of this. Any tips would be great!

  2. Meghan I do both fresh and frozen. For this recipe I used fresh and peeled and deveined them myself. There is a great tool out there called a deveiner, try and look for one, if you vannot find it let me know. I would say the biggest challenge is to not overcook the shrimp. My biggest two tips are take the shrimp out for around 20 minutes at room temperature before cooking and also continually move while cooking. Let me know if thiz works for you:) Cannot wait to hear!

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