Shrimp Curry Rice

Nutriscore Rating: 74/100

Dive into the vibrant flavors of Shrimp Curry Rice, a one-pot wonder that combines succulent shrimp, fragrant basmati rice, and a creamy coconut curry sauce infused with warming spices like turmeric, cumin, and paprika. This quick and easy dish is perfectly balanced with fresh ginger, garlic, and a pop of heat from optional chili flakes, making every bite delightfully aromatic. Simmered to perfection, the rice absorbs the rich blend of coconut milk and savory spices, complementing the tender shrimp flawlessly. Garnished with fresh cilantro and served with zesty lime wedges for a refreshing finish, this comforting yet exotic recipe is ideal for weeknight dinners or casual entertaining. Ready in just 40 minutes, this gluten-free, crowd-pleasing meal will transport your taste buds straight to the tropics!

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 500 grams Large shrimp, peeled and deveined
• 1.5 cups Basmati rice
• 1 cup Coconut milk
• 1 cup Water
• 2 tablespoons Vegetable oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 teaspoons Curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Red chili flakes (optional)
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 large Tomato, diced
• 3 tablespoons Cilantro leaves, chopped (for garnish)
• 4 pieces Lime wedges (for serving)

📝 Instructions

14 steps

1. Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.

2. In a large skillet or pot, heat the vegetable oil over medium heat.

3. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.

4. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

5. Add the curry powder, turmeric, paprika, cumin, and optional chili flakes. Cook the spices for 30 seconds to bloom their flavors.

6. Add the diced tomato and cook for 2-3 minutes, stirring occasionally, until the tomatoes soften and break down.

7. Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer.

8. Add the rinsed and drained basmati rice to the pot, stirring to ensure the rice is evenly distributed.

9. Season with salt and black pepper, then cover the pot with a tight-fitting lid. Reduce the heat to low and simmer for 12 minutes.

10. While the rice is cooking, season the shrimp lightly with a pinch of salt and black pepper.

11. After 12 minutes, remove the lid and gently place the shrimp on top of the partially cooked rice. Replace the lid and let the dish continue to cook for another 5-7 minutes until the shrimp is pink and opaque and the rice is fully cooked.

12. Turn off the heat and let the dish rest, covered, for 5 minutes to allow the flavors to meld.

13. Fluff the rice gently with a fork and garnish with chopped cilantro leaves.

14. Serve the shrimp curry rice hot with lime wedges on the side for a burst of freshness.

Nutrition Facts

1 serving (463.4g)

Calories		347
% Daily Value*
Total Fat		7.4 g	10%
	Saturated Fat	1.4 g	7%
	Polyunsaturated Fat	4.2 g
Cholesterol		236 mg	79%
Sodium		1225 mg	53%
Total Carbohydrate		39.4 g	14%
	Dietary Fiber	3.2 g	12%
	Total Sugars	7.9 g
Protein		33.4 g	67%
Vitamin D		0.0 mcg	0%
Calcium		142 mg	11%
Iron		2.8 mg	15%
Potassium		681 mg	14%

*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.

Source of Calories

Fat: 274 cal (19.1%%)

Protein: 533 cal (37.0%%)

Carbs: 631 cal (43.9%%)