Bombay Shrimp Curry With Coconut Rice Recipe

Name: Bombay Shrimp Curry With Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons canola oil, divided; 1 pound peeled and deveined shrimp; 3/4 teaspoon salt, divided; 1/4 teaspoon black pepper; 1 1/2 cups prechopped onion; 1 1/2 tablespoons curry powder; 1 tablespoon mustard seeds; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground red pepper; 1 1/3 cups hot water; 1 cup frozen peas and carrots; 1 cup light coconut milk; 1 cup uncooked instant rice; 1 tablespoon chopped fresh cilantro

Servings: persons

5 teaspoons canola oil, divided
1 pound peeled and deveined shrimp
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1 1/2 cups prechopped onion
1 1/2 tablespoons curry powder
1 tablespoon mustard seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/3 cups hot water
1 cup frozen peas and carrots
1 cup light coconut milk
1 cup uncooked instant rice
1 tablespoon chopped fresh cilantro

1
Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
2
Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
3
While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
4
Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.
5
Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 teaspoons canola oil, divided, 1 pound peeled and deveined shrimp, 3/4 teaspoon salt, divided, 1/4 teaspoon black pepper, and more.

Yes, Bombay Shrimp Curry With Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bombay Shrimp Curry With Coconut Rice

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