Curry Spiced Shrimp and Rice

3
Vickie Parks

By
@Northwestgal

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
30 Min
Method:
Saute

Ingredients

  • 1 Tbsp
    olive oil
  • 1 large
    onion, chopped
  • 2 medium
    carrots, chopped
  • 1 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 1/4 cup
    coconut milk
  • 2 clove
    garlic, finely chopped
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cumin
  • 1 tsp
    ground turmeric
  • 1 cup
    basmati or long-grain white rice
  • 2 1/2 cups
    low-sodium chicken broth
  • 1 1/2 lb
    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-by-Step

  1. Heat 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.
  2. Stir in the rice and broth, and bring to a boil. Reduce heat to low and let simmer, covered, for 15 minutes.
  3. Season 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.

Printable Recipe Card

About Curry Spiced Shrimp and Rice

Course/Dish: Seafood
Main Ingredient: Rice/Grains
Regional Style: Indian
Dietary Needs: Low Fat




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