Curried Rice with Shrimp
Elevate your weeknight dinners with this vibrant Curried Rice with Shrimp, a one-pot wonder that combines fragrant basmati rice, tender shrimp, and a medley of colorful vegetables. Infused with the rich aroma of curry powder, ground turmeric, and a hint of cumin, this dish delivers bold, comforting flavors in every bite. Creamy coconut milk adds a luscious texture, perfectly balancing the spices, while fresh ginger and garlic enhance its zesty kick. Finished with a garnish of fresh cilantro and a squeeze of lime, this quick and easy recipe is ready in just 45 minutes, making it perfect for busy evenings. Whether you're craving a hearty, flavorful meal or looking to impress guests, this gluten-free and customizable dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1.5 cups basmati rice
- 1 cup unsweetened coconut milk
- 1.5 cups water
- 1 medium yellow onion, finely chopped
- 1 large carrot, diced
- 0.5 cup green peas, fresh or frozen
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 0.25 cup fresh cilantro leaves, chopped
- 1 whole lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a large skillet or pot, heat 1 tablespoon of vegetable oil over medium heat. Add the shrimp, season with a pinch of salt and pepper, and sauté for 2-3 minutes per side or until pink and cooked through. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Sauté the onion, carrot, garlic, and ginger for about 3-4 minutes until softened and fragrant.
Stir in the curry powder, ground turmeric, paprika, and ground cumin. Cook for 1 minute to toast the spices.
Add the rinsed basmati rice to the skillet and stir well to coat it with the spices and vegetables.
Pour in the coconut milk and water. Add 1 teaspoon of salt and 0.5 teaspoons of black pepper. Stir to combine and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid during this time.
After 15 minutes, remove the lid and gently stir in the green peas and cooked shrimp. Replace the lid and allow the rice to steam off the heat for an additional 5 minutes.
Fluff the rice with a fork and garnish with chopped fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
