Bombay Shrimp Curry with Coconut Rice

Bombay Shrimp Curry with Coconut Rice Recipe
Photo: John Autry; Styling: Cindy Barr
This Indian-inspired shrimp curry dinner is an easy way to change up your typical dinner fare.  Pair with coconut rice and a sprinkling of cilantro. 


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 366
Fat 12.5 g
Satfat 3.8 g
Monofat 4.7 g
Polyfat 2.7 g
Protein 28.4 g
Carbohydrate 36.1 g
Fiber 4 g
Cholesterol 172 mg
Iron 5.9 mg
Sodium 660 mg
Calcium 115 mg


5 teaspoons canola oil, divided
1 pound peeled and deveined shrimp
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1 1/2 cups prechopped onion
1 1/2 tablespoons curry powder
1 tablespoon mustard seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/3 cups hot water
1 cup frozen peas and carrots
1 cup light coconut milk
1 cup uncooked instant rice
1 tablespoon chopped fresh cilantro


1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.

2. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.

3. While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

4. Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.

Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.

Maureen Callahan,

Cooking Light

July 2011
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