Curry Spiced Shrimp and Rice Recipe

Name: Curry Spiced Shrimp and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 medium carrots, chopped; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 garlic cloves, finely chopped; 2 teaspoons curry powder; 1 cup long-grain white rice; 2 ½ cups water; 1 12 lbs large shrimp, peeled and deveined; 1 cup frozen peas; ½ cup fresh cilantro leaves

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
2 medium carrots, chopped
1 teaspoon kosher salt
½ teaspoon black pepper
2 garlic cloves, finely chopped
2 teaspoons curry powder
1 cup long-grain white rice
2 ½ cups water
1 12 lbs large shrimp, peeled and deveined
1 cup frozen peas
½ cup fresh cilantro leaves

1
Heat the oil in a large skillet over medium heat.
2
Add the onion, carrots, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
3
Add the garlic and curry powder and cook, stirring, for 1 minute.
4
Add the rice and 2 1/2 cups water and bring to a boil.
5
Reduce heat and simmer, covered, for 15 minutes.
6
Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper and nestle them in the partially cooked rice.
7
Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more.
8
Fold in the cilantro.

381

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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 2 medium carrots, chopped, 1 teaspoon kosher salt, and more.

Yes, Curry Spiced Shrimp and 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.

Curry Spiced Shrimp and Rice

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