curry spiced shrimp and rice
This is a wonderfully spiced curried shrimp and rice main dish. It's a quick one-pot dish ready in about 30 minutes. A cool cucumber-yogurt Raita makes a great accompaniment to serve alongside this dish.
prep time
20 Min
cook time
30 Min
method
Saute
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup - coconut milk
- 2 cloves garlic, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup - basmati or long-grain white rice
- 2 1/2 cups - low-sodium chicken broth
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 cup - frozen peas
- 1/2 cup - fresh coriander (or fresh cilantro leaves)
How To Make curry spiced shrimp and rice
-
Step 1Heat the oil in a large skillet over medium heat. Add the onion, carrots, salt and pepper and cook, covered, stirring occasionally, 6 to 8 minutes. Add the coconut milk, garlic, ginger, cumin and turmeric, and cook for 1 minute, stirring frequently.
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Step 2Stir in the rice and broth, and bring to a boil. Reduce heat to low and let simmer, covered, for 15 minutes.
-
Step 3Season the shrimp with a little salt and pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, another 4 to 5 minutes more. Fold in the coriander/cilantro, and serve immediately.
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