Shrimp and rice with peas and carrots is a comforting, one-pan dish that’s quick to make and full of flavor. Tender shrimp are sautéed with aromatic seasonings and paired with fluffy rice, sweet peas, and soft carrots for a colorful and satisfying meal that works well for both lunch and dinner.

Why You’ll Love This Recipe

This shrimp and rice dish is as practical as it is delicious. It’s made with simple ingredients, cooks in under 30 minutes, and offers a complete meal in one pan. The shrimp provide lean protein, while the peas and carrots add natural sweetness and texture. It’s a great recipe to keep on hand for busy nights or meal prepping.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Medium or large shrimp, peeled and deveined
Cooked white or jasmine rice
Olive oil or butter
Garlic, minced
Onion, finely chopped
Carrots, diced
Green peas (fresh or frozen)
Soy sauce or tamari
Salt and black pepper
Optional: green onions, lemon wedges, or chili flakes for garnish

Directions

Heat olive oil or butter in a large skillet over medium heat.
Add chopped onion and cook until translucent.
Stir in garlic, then add carrots and cook until softened.
Add shrimp, season with salt and pepper, and cook until pink and fully cooked, about 2–3 minutes per side. Remove shrimp and set aside.
In the same pan, add cooked rice and soy sauce. Stir to combine.
Add green peas and return the shrimp to the pan. Stir everything together and heat through.
Taste and adjust seasoning if necessary. Garnish with green onions or chili flakes if desired.
Serve warm with lemon wedges on the side.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy Version: Add chili oil or Sriracha for a spicy kick.
Fried Rice Style: Use day-old rice for a more traditional fried rice texture.
Vegetarian Alternative: Replace shrimp with scrambled eggs or tofu.
Herb Option: Add chopped cilantro or parsley at the end for a fresh finish.
Asian-Inspired: Include sesame oil, ginger, or scallions for extra flavor.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat or in the microwave, adding a splash of water or broth to refresh the rice.
Freezing: Freeze for up to 1 month in portioned containers. Thaw overnight in the fridge before reheating.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to avoid excess moisture.

What type of rice works best?

White jasmine or long-grain rice is ideal. Day-old rice is perfect for texture if making a fried rice style.

Can I add more vegetables?

Absolutely. Bell peppers, corn, or broccoli work well in this dish.

Do I have to cook the rice beforehand?

Yes, this recipe calls for pre-cooked rice to keep things quick and efficient.

How do I prevent shrimp from becoming rubbery?

Avoid overcooking; shrimp are done as soon as they turn pink and opaque.

Is this dish gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari.

Can I use brown rice instead?

Yes, brown rice adds a nutty flavor and more fiber, though it may alter the texture slightly.

Can I make this dish ahead of time?

Yes, it reheats well and is great for meal prepping.

What can I serve with this dish?

It’s a complete meal on its own, but pairs nicely with a green salad or miso soup.

Can I use canned peas and carrots?

Fresh or frozen are preferred for better texture, but canned vegetables can be used in a pinch—just drain them first.

Conclusion

Shrimp and rice with peas and carrots is a fast, flavorful, and family-friendly dish that fits into any schedule. With minimal prep and a single skillet, this recipe delivers satisfying results without the hassle. Whether you’re cooking for one or feeding a crowd, it’s a reliable go-to for delicious simplicity.

Shrimp and Rice with Peas and Carrots

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A quick and savory shrimp and rice dish loaded with peas and carrots, perfect for a weeknight dinner or meal prep.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Fat

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp, season with salt, pepper, and paprika, and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté onion and garlic until softened, about 2–3 minutes.
Add the rice and stir for 1–2 minutes to lightly toast it.
Pour in chicken broth or water, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice is cooked and liquid is absorbed.
Stir in frozen peas and carrots, cover, and cook for another 3–5 minutes until vegetables are heated through.
Return the cooked shrimp to the skillet and mix everything together. Adjust seasoning as needed.
Garnish with chopped parsley and serve with lemon wedges if desired.

Notes

Use precooked shrimp for faster preparation—just add at the end to heat through.
Brown rice can be used but requires longer cooking time and more liquid.
Add a dash of soy sauce or hot sauce for extra flavor.

Nutrition

Serving Size: 1 plate
Calories: 390
Sugar: 3g
Sodium: 540mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 28g
Cholesterol: 165mg