Bombay Curried Shrimp and Rice

To save time, buy peeled and deveined shrimp from the grocery store seafood department.


4 servings (serving size: 1 1/4 cups shrimp mixture and about 3/4 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 432
Caloriesfromfat 7 %
Fat 3.2 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 1.2 g
Protein 40 g
Carbohydrate 63.1 g
Fiber 3.9 g
Cholesterol 259 mg
Iron 6.3 mg
Sodium 919 mg
Calcium 118 mg


1 cup uncooked basmati rice
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup water
Cooking spray
1 1/2 pounds peeled and deveined medium shrimp
1 1/4 cups quartered and sliced zucchini (about 1 small)
1 1/2 teaspoons curry powder
1/2 teaspoon salt


Cook rice according to package directions, using chicken broth and 1/4 cup water.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp and next 3 ingredients. Coat shrimp mixture with cooking spray. Sauté 4 minutes or until shrimp are done. Add chutney; cook 1 minute.

Spoon rice onto plates; top with shrimp mixture.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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