Sautéed Shrimp With Peas
Enjoy this light, refreshing and healthy treat for a quick and easy dinner!

  • 12 oz (350 g) ounces peeled, deveined raw shrimp or prawns
  • 2 tbsp (25 mL) canola oil, divided
  • 1 shallot, minced
  • 3/4 cup (175 mL) low-sodium chicken broth
  • 1 cup (250 mL) frozen (not thawed) or fresh shelled peas
  • 2 tbsp (25 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) chopped fresh tarragon, parsley or mint
  • Freshly ground pepper


  • Rinse shrimp, then pat dry with paper towels.
  • In a large saute pan, warm 1 tbsp (15 mL) of the canola oil over medium-high heat until it starts to ripple. Add the shrimp and stir until just starting to turn pink (about 1 minute). Transfer to a plate and set aside.
  • Add remaining 1 tbsp (15 mL) canola oil. Then add shallots to pan and cook until shallots are soft (1 to 2 minutes). Pour in broth and stir in peas, lemon juice and tarragon.
  • Return shrimp to pan and let come to a boil; cook until shrimp are cooked through and peas are tender (about 2 minutes).
  • To serve, with a slotted spoon, divide shrimp among plates and top evenly with peas and sauce over shrimp.

Prep Time: 10 min.
Cook Time: 5 min.
Servings: 4
Source: (recipe and photo provided by