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Pan-Seared Shrimp with Peas

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Prepeeled shrimp can be worth their weight in gold for the amount of time they'll save on a harried weeknight. Make it a meal: Spoon the shrimp over fresh lo mein noodles or rice.”


    • 8 scallions, trimmed
    • 2 cloves garlic
    • 1 1-inch piece fresh ginger, peeled
    • 1 pound large shrimp, peeled and deveined
    • 1 tablespoon curry powder, divided
    • 2 teaspoons canola oil, divided
    • 1½ cups frozen peas
    • 1 cup reduced-sodium chicken broth
    • Salt & freshly ground pepper, to taste


  • 1 Combine 7 scallions, garlic and ginger in a food processor; pulse until finely chopped. Set aside. Slice remaining scallion and set aside.
  • 2 Toss shrimp with 1½ teaspoons curry powder in a bowl.
  • 3 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring, until firm and pink, 2 to 4 minutes. Transfer shrimp to a plate.
  • 4 Reduce heat to low and add remaining 1 teaspoon oil. Add reserved chopped scallion mixture and remaining 1½ teaspoons curry powder; cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with reserved sliced scallion and serve.
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