Spicy Shrimp with Peas and Rice

14 50 231
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 7
Spicy Shrimp with Peas and Rice
Health Highlights


3 tbsp Sesame oil
2 clove(s) Garlic (sliced)
1 cup Brown rice, long-grain, cooked
2 tsp Paprika
2 tsp Paprika
3/4 tsp Himalayan sea salt
3/4 tsp Black pepper
567 gm Shrimp, raw
1/4 tsp Crushed red pepper
1 large shallot(s) Shallots (sliced)
284 gm Frozen green peas (thawed)
1/2 cup Mint, fresh
1 tbsp Lime juice (fresh)
1 3/4 cup Water


Heat 1 tbsp of the oil in a medium pot over medium-high heat. Add the garlic and cook, stirring,until fragrant, about 30 seconds. Add the rice and cook, stirring often, for 2 minutes.

Add the paprika, 1¾ cups water, and ¼ tsp each salt and black pepper and stir to combine. Bring to a boil. Reduce heat, cover, and simmer until the rice is tender, 20 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, heat 1 tbsp of oil in a large skillet over medium-high heat. Season the shrimp with ¼ tsp each salt and black pepper and cook, tossing frequently, until opaque through-out, 5 minutes. Transfer to a plate and sprinkle with the crushed red pepper; reserve the skillet.

Add the remaining tbsp of oil to the drippings in the skillet. Add the shallot and peas and cook, stirring occasionally, until the shallots are tender and the peas are heated through, 3 minutes. Mix in the mint, lime juice, and ¼ tsp each salt and black pepper.

Serve the rice with the shrimp, peas, and lime wedges.

Nutrition Facts

Per Portion

Calories 231
Calories from fat 63
Calories from saturated fat 9.6
Total Fat 7.0 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 2.6 g
Cholesterol 130 mg
Sodium 425 mg
Potassium 440 mg
Total Carbohydrate 24.1 g
Dietary Fiber 3.9 g
Sugars 10.6 g
Protein 20.0 g

Dietary servings

Per Portion

Grain 0.3
Meat 0.9
Meat Alternative 0.4
Vegetables 0.8

Energy sources


Meal Type(s)