Shrimp and Curry Rice

Shrimp Curry and Rice

There’s lots of room for optimism today.  It is the beginning of the week, I don’t have any evening meetings, my days look manageable, and we are having curry tonight!

I love curry but don’t cook with it often and don’t have many curry recipes.  If you have a delicious, easy, and healthy recipe, please share!  I really love this particular curry recipe because it is soooo easy!  It is also a versatile recipe because you can substitute chicken for shrimp or make it vegetarian and add more vegetables like bell peppers, broccoli, and onions. You could make it with shrimp one day and then two days later have it with chicken or vegetarian.  A great way to work smart –  get 2 days of meals out of one day of work!

This recipe takes 30 minutes and not a minute more.  The key is to buy your shrimp ready to go – peeled and deveined.  If peeling and deveining is in your future, allow 15 minutes to do that.

The Verdict

Both my kids, yes, including my contrarian daughter, rated the meal a 9.  The kids felt it was a bit spicy so I would cut back or omit the red pepper flakes, adding them at the end to those who like spicy.  My husband who was not home for dinner had his serving for lunch on Tuesday.  He emailed telling me how flavorful and delicious his meal was and rated it a 10! This dish really has great flavor and color.

Tumeric, one of the main ingredients in curry, is thought to have many health benefits, including anti-inflammatory and memory benefits. There is even a hypothesis that Tumeric, may protect the brain from damage that leads to Alzheimer’s.  Alzheimer’s is basically non-existent in India where people eat 100-200 mg of curry everyday. More research is being done to identify the health benefits of this spice.

Have I mentioned I love curry?!

This is a recipe to remember…



Shrimp and Curry Rice

Serves 2 Adults and 2 Kids


5 t Canola Oil, divided

1 lb. Peeled and Deveined Shrimp

3/4 t Salt, divided

1/4 t Black Pepper

1 1/2 C Chopped Onion

1 1/2 T Curry Powder

1 T Mustard Seeds

1/8 t  Ground Red Pepper (or omit or just add a pinch for less spicy – can add more to plates of those who like spicy just before serving)

1/4 t Ground Cinnamon (or less if cutting red pepper)

1 1/3 C Hot Water

1 C Frozen Peas and Carrots

1 Bell Pepper, cut into strips

1 C Light Coconut Milk

1 C Uncooked Instant Rice

1 T Chopped Fresh Cilantro


1.  Add 2 T canola oil to a Dutch oven or soup pot over medium high heat.

2. Sprinkle shrimp with 1/8 t salt and black pepper.

3. Add shrimp to pan and cook 2 minutes on each side or until shrimp is cooked.

4. Remove Shrimp from pan.

5.  Add remaining oil to pan. Add onion and cook for 2 minutes, stirring constantly.

6. Add salt, curry powder, mustard seeds, cinnamon, and ground red pepper.  Cook for 1 minute stirring constantly.

7. Add hot water and peas and carrots; bring to a boil.

8. Reduce heat and simmer 4 minutes.

9. Bring milk to a boil. Stir in rice and remaining 1/8 t salt. Cover and remove from heat. let stand 5 minutes or until liquid is absorbed.

10. Add shrimp back to soup pot along with bell pepper strips.

11.  Scoop 1/3 C rice on each dish/ bowl.  Portion 1 C shrimp mixture on top.  Sprinkle with cilantro.

12. Serve and enjoy!

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