Garlicky Black Pepper Shrimp and Black Eyed Peas
Delight your taste buds with this Garlicky Black Pepper Shrimp and Black-Eyed Peas recipe, a bold and flavorful dish that’s perfect for weeknight dinners or weekend gatherings. Succulent shrimp are marinated in a zesty mix of smoked paprika, cayenne, and garlic before being seared to perfection, while tender black-eyed peas are simmered in a garlicky butter sauce infused with fresh lemon juice and aromatic spices. With just 35 minutes of prep and cook time, this protein-packed meal is as quick as it is satisfying. Garnished with vibrant parsley and featuring a harmonious blend of smoky, peppery, and citrusy notes, it’s equally delicious on its own or served over rice or with crusty bread to soak up every last drop of savory goodness. Perfect for those seeking a hearty, Southern-inspired seafood recipe with a modern twist!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 15 ounces Canned black-eyed peas (drained and rinsed)
- 4 cloves Garlic (minced)
- 2 teaspoons Black pepper (freshly cracked)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 cup Chicken or vegetable stock
Instructions
In a medium-sized bowl, combine the shrimp with 1 teaspoon of black pepper, smoked paprika, cayenne pepper, and half the minced garlic. Toss to coat evenly and set aside to marinate for 10 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
In the same skillet, add the remaining olive oil and butter. Once melted, stir in the remaining garlic and cook until fragrant, about 1 minute.
Add the rinsed black-eyed peas to the skillet and stir to coat in the garlicky butter. Pour in the stock and bring to a simmer, cooking for 5-7 minutes until the peas are heated through and slightly soft.
Season the black-eyed peas with the remaining black pepper, salt, and lemon juice. Stir to combine.
Return the cooked shrimp to the skillet and gently toss with the black-eyed peas until well combined and heated through, about 2 minutes.
Sprinkle the dish with fresh parsley and serve warm. Optionally, serve over rice or with crusty bread.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 12.1 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 353 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
