Pan Fried Shrimp, Snap Peas & Rice

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Pan Fried Shrimp, Snap Peas & Rice

Course: Dinner
Keyword: dairy-free, gluten-free, seafood
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 340kcal


  • 1 cup Jasmine Rice (uncooked)
  • 1 lb Shrimp (peeled, deveined)
  • 1/2 tsp Sea Salt
  • 2 tbsps Extra Virgin Olive Oil
  • 3 cups Snap Peas (trimmed)
  • 3 tbsps Chives (chopped)


  • Cook the rice according to the directions on the package and set aside.
  • Meanwhile, place the shrimp on a plate lined with paper towel and pat dry. Season the shrimp with the salt.
  • Heat a cast-iron skillet over medium heat and add the olive oil. Once the skillet is warmed, add the shrimp and cook for three minutes per side, until pink and cooked through. Remove and set aside. Add the snap peas and toss. Cook for two to three minutes, until tender-crisp.
  • Divide the rice onto plates and top with shrimp and snap peas. Garnish with chives and season with salt to taste.


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • More Flavor

    Use ghee or butter to finish cooking the shrimp. Add chili flakes or black pepper to the shrimp and rice.
  • No Chives

    Use green onion or another fresh herb such as parsley.
  • Lower Carb

    Use cauliflower rice.


Serving: 4g | Calories: 340kcal | Carbohydrates: 43g | Protein: 27g | Fat: 8g | Cholesterol: 183mg | Sodium: 435mg | Fiber: 3g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 1mg

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