Prep: thaw cooked shrimp and peas. For easy, quick, and a lighter dish, no need to cook separately. To create a heavier dish, you can choose to cook peas separately and heat shrimp in olive oil separately.
Coat olive oil to the bottom of the pan. This step can be skipped if you will not be not transporting your cooked dish to another plate.
Turn on stove to medium heat. Add your separated egg whites.
As soon as egg whites turn from translucent to white color and are semi-solid set, then add your cooked shrimp and drained peas if using the heavier/separate cooking method in Step 1. If using the easy-quick method, then add in the peas sooner before the egg whites are fully set to cook the peas with the egg whites.
Add your saffron, coriander, and Old Bay spices to the dish.
Cook until egg whites are done and fully solid in the middle. Sides will start to brown.
Add fresh lemon and ginger if using. Black pepper can be the mild heat. Add salt at the end so your peas stay pouffy and don't dry out while cooking.
