Bombay Curried Shrimp and Rice

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

Yield: 4 servings (serving size: 1 1/4 cups shrimp mixture and about 3/4 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 432
  • Calories from fat: 7%
  • Fat: 3.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 40g
  • Carbohydrate: 63.1g
  • Fiber: 3.9g
  • Cholesterol: 259mg
  • Iron: 6.3mg
  • Sodium: 919mg
  • Calcium: 118mg


  • 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


  1. Cook rice according to package directions, using chicken broth and 1/4 cup water.
  2. 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.
  3. Spoon rice onto plates; top with shrimp mixture.
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