30Minute Garlic Lemon Shrimp with Peas Rice

Q: What’s the best way to avoid overcooking the shrimp?

Shrimp cook very fast—about 1.5–2 minutes per side depending on size—so look for opaque pink flesh and a loose “C” curl; a tight “O” shape usually means overcooked rubberiness. Remove shrimp from heat as soon as they turn opaque and let carryover heat finish them, and if you want a safer target temperature follow the FDA guidance of 145°F while noting many chefs pull earlier (around 120–130°F) to keep them tender.

Easy Juicy 30Minute Shrimp Peas and Rice Garlic Lemon Skillet

By Fia MartinezOctober 3, 2025

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5.00 (1 Ratings)

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Quick Hook

30-Minute Shrimp, Peas and Rice is my go-to garlicky, lemony weeknight fix. Ever had dinner come together that fast?
It hits bright citrus notes and buttery comfort.

Fun stat: shrimp ranks among the top five seafoods eaten. I learned that while loading my trolley once.
Kind of funny, right?

Brief Overview

This recipe borrows quick Mediterranean and coastal flavors.
It feels like a simple seaside skillet meal.

Difficulty: Easy.
Bold plan: Prep 10 minutes, Cook 20 minutes.
That keeps the timing honest.

Yields 4 servings.
Great for dinner at home or casual guests.

Main Benefits

Shrimp brings lean protein and low calories.
This Shrimp And Peas Dish is light and satisfying.

Perfect for a Quick Weeknight Shrimp Dinner with Rice.
Also nice as a One-Pan Shrimp and Peas Recipe.

What makes it special is the balance.
Garlic, lemon, butter, and sweet peas sing together.

If you love Shrimp And Rice Dishes, this fits.
Think Garlic Lemon Shrimp with Peas and Rice vibes.

You can riff toward Shrimp Risotto With Peas And Herbs.
Or try a creamy twist like Shrimp Alfredo With Peas.

Personal Note

30Minute Garlic Lemon Shrimp with Peas Rice presentation

Oh my gosh, I burned one batch once.
Lesson learned: don’t walk away from hot garlic.

I also adore the Easy Mediterranean Shrimp and Rice Skillet idea.
It saves dishes and tastes gourmet.

A quick tip: watch shrimp closely. They go from tender to rubbery fast.
Cook until opaque, about 120– 130° F for chef preference .

This is more than a recipe. It’s a reliable 30-Minute Shrimp Rice Skillet go-to.
Now, let’s move to ingredients and get cooking.

Ingredients & Equipment

“My granny used to say, quick food, less fuss.” That’s my vibe here. This is the heart of the 30-Minute Shrimp, Peas and Rice recipe. Simple choices make dinner fast.

Main Ingredients

Rice base:

1 1/2 cups long grain white rice (≈ 270 285 g ). Pick dry, separate grains.
3 cups low-sodium chicken or vegetable broth ( 720 ml ). Use low-sodium for control.
1 tbsp olive oil ( 15 ml ), 1/2 tsp kosher salt, 1/4 tsp black pepper.

Shrimp & peas:

1 lb large shrimp, peeled and deveined ( 450 g ). Fresh or thawed frozen. Look for firm, translucent flesh.
1 cup frozen peas (≈ 140 150 g ). Bright green is best.
2 tbsp unsalted butter ( 28 g ), 2 cloves garlic (minced).
1/2 tsp smoked or sweet paprika, pinch red pepper flakes.

Finishing:

Zest and juice of 1 lemon (≈ 2 tbsp / 30 ml juice).
2 tbsp chopped fresh parsley ( 8 g ).
Optional: 1/4 cup grated Parmesan or 2 tbsp heavy cream.

Seasoning Notes

Essential combos: garlic + lemon + parsley is a classic trio. Add paprika for smokiness. Red pepper flakes give a gentle kick.

Flavor boosters: a splash of broth or reserved lemon juice brightens everything. A small knob of butter at the end makes the rice silky.

Quick swaps: no paprika? Use a dash of cumin. No parsley? Use cilantro. No Parmesan? Add 2 tbsp heavy cream.

I once over salted this dish. Lesson learned: always taste the broth first.

Equipment Needed

Essentials only:

Large deep skillet or sauté pan with tight lid (12 inch/30 cm).
Measuring cups and spoons.
Chef’s knife and cutting board.
Wooden spoon or silicone spatula.
Tongs and a small bowl for seasoning.

Common alternatives: no skillet? Use a wide saucepan. No tongs? Use a slotted spoon.

Quick note on doneness: shrimp look opaque and pink. Aim for an internal temp of 120– 130° F for tenderness. The FDA recommends 145° F , but this may overcook shrimp.

I love this as a one-pan meal. It’s like a cozy Mediterranean riff. It sits between a Shrimp And Peas Dish and a Quick Weeknight Shrimp Dinner with Rice.

Trust me. You’ll make it again.

Cooking Method

“Trust me, this is the go-to weeknight miracle.” I shout that line to anyone who will listen. This 30-Minute Shrimp, Peas and Rice cooks fast.

It tastes bright and fresh. It’s also forgiving.

Prep Steps

Get your mise en place ready. Measure rice, broth, and seasonings first. Peel and devein shrimp if not done. Mince garlic and zest the lemon.

Save time by heating the broth while you prep. Use a small bowl for shrimp seasoning. Lay out utensils near the stove.

Safety first: pat shrimp dry. Wet shrimp spit oil. Keep a splatter guard handy.

step-by-step Process

Toast rice in oil over medium heat 1– 2 minutes . Add hot broth and 1/2 tsp salt . Bring to a boil, then simmer covered 15– 18 minutes .
Toss shrimp with paprika, salt, and pepper. Keep nearby.
Melt butter and cook garlic 30 45 seconds . Do not brown.
Sauté shrimp 1.5– 2 minutes per side . Cook until opaque and firm. Add frozen peas in the last minute.
Fluff rice and fold in shrimp and peas. Stir in lemon zest and juice. Rest covered 2– 3 minutes . Serve hot.

Visual cues matter. Rice should absorb liquid and stay separate. Shrimp must be opaque and pink. Aim for an internal shrimp temp of 120 130° F for tender results.

The FDA recommends 145° F , which is safe but may make shrimp firmer.

Pro Tips

Use hot broth. It keeps timing honest. Toast rice first for nuttier flavor. For a true one-pan approach, push rice to the edges and cook shrimp in the center.

Avoid stirring rice too much. Over stirring makes it gummy.

Common mistakes? Overcooking shrimp and adding peas too early. I learned that the hard way. Once I shredded a dinner by boiling the peas into mush. Oops.

make-ahead option: Cook rice fully and refrigerate. Reheat gently, then fold in freshly cooked shrimp. Or prepare shrimp mix and freeze for later. This dish scales well for guests.

If you love Shrimp And Peas Dish or Shrimp And Rice Dishes , this one hits the spot. Honestly, it’s the kind of meal friends ask for again.

Recipe Notes

Oh my gosh, this is comfort food fast. I call it the 30-Minute Shrimp, Peas and Rice. It saves weeknights and still feels special.

I once made it three nights straight. My partner never complained.

Serving Suggestions

Plate it on warm shallow bowls. Spoon shrimp over the rice mound. Scatter parsley and extra lemon zest on top.

For sides, try a crisp green salad. Roasted asparagus works great too. For drinks, a zingy Sauvignon Blanc pairs well.

Nonalcoholic fans, choose sparkling water with lemon.

I often serve this as a Shrimp And Peas Dish . It also tastes like a light Shrimp And Rice meal.

Sometimes I make it like a quick Shrimp Risotto With Peas And Herbs . It changes every time.

Storage Tips

Cool leftovers quickly. Store in an airtight container. Refrigerate within two hours. Keep for three to four days.

Freezing works, but not ideal for texture. Freeze rice and shrimp separately if possible. Use freezer bags and press out air. Label with date.

Reheat gently. Use a skillet over medium heat. Add a splash of broth to loosen rice. Microwave on medium, stirring often.

Heat only until shrimp are warmed. Overheating makes shrimp rubbery. Remember internal temp guidance: 120 130° F for tender shrimp.

Variations

Swap rice for cauliflower rice. This makes a low-carb version. Use coconut milk instead of broth. That gives a Coconut Lime Shrimp & Rice vibe.

In spring, add asparagus. In summer, fold in cherry tomatoes. For richer tastes, stir in a little Parmesan. For spice, bump up smoked paprika.

Nutrition Basics

Rough calories are about 480 per serving. Protein sits near 30 grams. Fat is moderate. Carbs come mainly from rice.

Peas add fiber and vitamins. Shrimp provide lean protein and minerals. This is a quick way to get healthy nutrients.

I love how versatile it is. It can be a 30-Minute Shrimp Rice Skillet , a One-Pan Shrimp and Peas Recipe , or a Quick Weeknight Shrimp Dinner with Rice .

Try a garlic butter finish for a Shrimp Alfredo With Peas twist. Honestly, give it a go tonight. You’ll thank me later.

Shrimp And Rice 30Minute Garlic Lemon Shrimp With Peas Irresistible Weeknight Skillet

Frequently Asked Questions

How can I reliably make the 30-Minute Shrimp, Peas and Rice in the advertised 30 minutes?

Plan to overlap steps: get the broth hot before adding it to the rice, start the rice first, then prep and season the shrimp while the rice simmers. Use long grain white rice (it cooks in about 15 18 minutes), keep ingredients pre-measured, and sauté shrimp only at the end these small timing hacks keep the whole meal within 30 minutes.

If you’re pushed for time, use quick-cook rice or do a one-pan method but watch the heat so the rice doesn’t stick.

What’s the best way to avoid overcooking the shrimp?

Shrimp cook very fast about 1.5 2 minutes per side depending on size so look for opaque pink flesh and a loose “C” curl; a tight “O” shape usually means overcooked rubberiness.

Remove shrimp from heat as soon as they turn opaque and let carryover heat finish them, and if you want a safer target temperature follow the FDA guidance of 145°F while noting many chefs pull earlier (around 120 130°F) to keep them tender.

Can I make this ahead or store leftovers, and how should I reheat them?

Store leftovers in an airtight container in the fridge for 3 4 days; for best texture, reheat gently in a skillet over medium low with a splash of broth or lemon juice to prevent drying.

Microwaving works in a pinch but can toughen shrimp if freezing, freeze components separately (rice freezes better than shrimp) and thaw overnight in the fridge before reheating.

What easy substitutions or variations work if I don’t have peas or want a different flavor?

Swap frozen peas for edamame, frozen mixed veg, or sautéed asparagus tips; for protein swaps use diced chicken (cook to 165°F) or cook shrimp in coconut milk for a Coconut Lime variation.

Try brown rice or cauliflower rice for lower carbs brown rice needs longer cooking, while cauliflower rice just needs a quick sauté so adjust timing accordingly.

Is this dish healthy, and how can I make it lighter or richer depending on my diet?

On the sample recipe it’s roughly 480 kcal and ~30 g protein per serving, with moderate carbs and fats; using low-sodium broth and less butter lightens it further, while adding Parmesan or cream makes it richer.

For more fiber and a lower glycemic index swap to brown rice (adds cook time) or use cauliflower rice for a low-carb option, and keep an eye on added salt if you’re watching sodium intake.

30minute Garlic Lemon Shrimp With Peas Rice

Easy Juicy 30Minute Shrimp Peas and Rice Garlic Lemon Skillet Recipe Card

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Preparation time:10 Mins

Cooking time:20 Mins

Servings:4 servings

Instructions:

Prepare rice base: Heat olive oil in a large deep skillet over medium heat. Add rice and toast 1 2 minutes, stirring, until edges look slightly translucent and nutty smelling.
Add broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce to a gentle simmer and cover. Simmer 15 18 minutes for long grain white rice until liquid is absorbed and rice is tender.
Season shrimp: While the rice starts, pat shrimp dry and toss in a small bowl with smoked paprika, a pinch of salt, black pepper, and red pepper flakes if using.
Sauté aromatics: In a small pan or once rice is nearly done, melt butter over medium heat. Add minced garlic and cook 30 45 seconds until fragrant, taking care not to brown the garlic.
Cook shrimp & peas: Add seasoned shrimp to the butter and sauté about 1.5 2 minutes per side (3 4 minutes total) until shrimp are opaque and just curled. In the last minute of cooking, stir in frozen peas and cook until heated through.
Combine and finish: When rice is done, fluff with a fork. Fold cooked shrimp and peas into the rice or spoon shrimp and peas on top. Add lemon zest, lemon juice, and chopped parsley. Stir in optional Parmesan or cream if desired. Taste and adjust salt and pepper.
Rest and serve: Let the dish rest, covered, 2 3 minutes to meld flavors. Serve hot with extra lemon wedges.