Spiced Shrimp with Ginger Rice and Peas

336 Calories

Photo by Rhonda A.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 4

    tsp vegetable oil

  • 2

    scallions, white and green parts separated and thinly sliced

  • 1

    T minced peeled fresh ginger

  • 1

    cup long-grain rice

  • Coarse salt and ground pepper

  • 1

    cup frozen peas

  • 1

    lb large shrimp, peeled and deveined

  • 1/2

    tsp ground cumin

  • 1/2

    tsp ground coriander

  • Lime wedges

Directions

In a medium saucepan, heat 2 tsp 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 withsalt and pepper. Bring to 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 and coriander and season with salt and pepper. In a large skillet, heat 2 tsp oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.

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