Recipes Ingredients Seafood Recipes Shrimp Recipes Spiced Shrimp with Ginger Rice and Peas 3.7 (62) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This light recipe packs in the flavor for a meal that comes together quickly for a family dinner any night of the week. Ingredients 4 teaspoons vegetable oil 2 scallions, white and green parts separated and thinly sliced 1 tablespoon minced peeled fresh ginger 1 cup long-grain white rice Coarse salt and ground pepper 1 cup frozen peas 1 pound large shrimp, peeled and deveined ½ teaspoon ground cumin ½ teaspoon ground coriander Lime wedges, for serving Directions In a medium saucepan, heat 2 teaspoons 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 with salt and pepper. Bring to a 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 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges. Rate it Print