Jumbo Shrimp and Rice

Jumbo Shrimp and Rice


(1 vote) 4 1

This simple recipe allows you and others to enjoy shrimp with vegetables and rice in no time. It's quick and easy to make.

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 lb. shrimp, peeled and deveined
  • 1 C. long grain rice, uncooked
  • 1 C. frozen peas
  • 2 C. chicken broth
  • 1 Tbs. butter
  • 2 tsp plus 1 Tbs. olive oil
  • 2 Tbs. Pecorino Romano cheese, grated
  • 1 Tbs. parsley, chopped
  • Salt
  • Pepper

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In a medium pan, melt the butter over a medium heat. Add rice and sauté about a minute. Add peas and chicken broth to pan and bring to a boil, stir occasionally. When all liquid is absorbed, reduce heat to low and cover. Cook on low for about 15 minutes or until right is cooked through. In a large skillet, heat 2 tsp. olive oil over medium heat. Season shrimp with salt and pepper to taste and add to skillet. Cook shrimp for 2-3 minutes, or until shrimp is cooked through. Remove shrimp from pan and set aside. Add 1 Tbs. olive oil to skillet and add rice and peas. Add grated cheese, shrimp, and parsley and another minute, stir often. Serve.

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