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Spiced Shrimp with Ginger Rice and Peas

By

336 Calories

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Rate this recipe 4.6/5 (5 Votes)

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

Details

Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

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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