Curried Shrimp with Brown Rice
Elevate your weeknight dinner routine with this vibrant Curried Shrimp with Brown Rice, a satisfying blend of bold flavors and wholesome ingredients. Tender shrimp are simmered to perfection in a fragrant coconut curry sauce infused with garlic, ginger, and warming spices like curry powder, turmeric, and cumin. The creamy sauce, enriched with tomato paste and a hint of lime juice, pairs beautifully with fluffy, nutty brown rice for a well-rounded and nutritious meal. Quick to prepare in just 50 minutes, this recipe is perfect for busy evenings yet impressive enough for entertaining. Garnished with fresh cilantro, this dish offers a delightful balance of spice and creaminess that will have everyone coming back for seconds. Perfect for seafood lovers seeking a healthy, flavorful twist on classic curry recipes, this meal is both comforting and nutrient-packed!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup brown rice
- 1 cup coconut milk
- 2 cups water
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 0.5 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Rinse the brown rice under cold water and drain. In a medium saucepan, combine the rice, 2 cups of water, and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
Sprinkle in the curry powder, turmeric, cumin, and red pepper flakes. Stir to coat the onion mixture with the spices, allowing them to bloom for about 1 minute.
Add the tomato paste to the skillet, stirring it into the spices and onion mixture.
Pour in the coconut milk and stir until the tomato paste is fully incorporated. Bring the mixture to a gentle simmer and season with salt and black pepper.
Add the shrimp to the skillet, stirring to coat them in the curry sauce. Cook for 4-6 minutes, turning occasionally, until the shrimp turn pink and are fully cooked through.
Squeeze the lime juice over the shrimp curry and stir in the chopped cilantro.
Serve the curried shrimp hot over a bed of brown rice. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 7040 mg | 306% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 27.8 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2236 mg | 48% | |
*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.
