Shrimp & Veggie Rice
Soft rice with finely chopped cooked shrimp, peas and carrot. A simple way to offer shellfish, a top 9 allergen.
Method
- 1
Warm the oil and cook the peas, carrots, garlic and ginger with the water, covered, for 5 minutes, until very soft.
- 2
Add the shrimp and cook 2–3 minutes, turning, until pink and opaque all the way through (145°F / 63°C).
- 3
Take the shrimp out and chop into very small pieces.
- 4
Stir the rice into the pan until hot, then mix the shrimp back in. Squash the peas lightly and cool before serving.
Serve it by age
9–12 months
Offer small mouthfuls of rice with very finely chopped shrimp.
12 months+
Chop the shrimp into small bite-size pieces.
health_and_safetyAllergens
Contains shellfish (shrimp, top 9 allergen). For a first exposure, offer a small amount early in the day and watch for 2 hours.
sync_altSwaps
- swap_horizUse small, boneless pieces of cod or salmon cooked to 145°F (63°C) (contains fish; introduce fish on its own first).
- swap_horizUse quinoa instead of rice.
kitchenStorage
Serve right away. The rice has already been reheated once, so throw away leftovers rather than reheating them again.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- Shrimp is chewy: always chop it finely for babies and young toddlers.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
