Curried Rice with Shrimp

Real Simple
Curried Rice with ShrimpRecipe
Photo: Dana Gallagher; Styling: Anna Last
Makes 4 servings


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1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 cup long-grain white rice
Kosher salt and pepper
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup fresh basil


Prep: 20 Minutes
Other: 25 Minutes

Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.

Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.

Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.

Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Created date

August 2008

Nutritional Information

Calories 431
Protein 39 g
Carbohydrate 50 g
Sugars 3 g
Fiber 3 g
Fat 7 g
Satfat 1 g
Sodium 757 mg
Cholesterol 259 mg