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
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Recipe Time
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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
Ingredients
- 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 cup TOMATO CHUTNEY
Preparation
- 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.
Bombay Curried Shrimp and Rice Recipe at a Glance
- COURSE: Main Dishes
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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Coconut Curried Chicken
Cooking Light -
Curried Rice with Shrimp
Real Simple -
Curried Rice with Shrimp
Oxmoor House
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