Options

Format:
Include:
PRINT
See more
Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Bombay Shrimp Curry with Coconut Rice

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. 

Cooking Light JULY 2011

  • Yield: 4 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 366
  • Fat: 12.5g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.7g
  • Protein: 28.4g
  • Carbohydrate: 36.1g
  • Fiber: 4g
  • Cholesterol: 172mg
  • Iron: 5.9mg
  • Sodium: 660mg
  • Calcium: 115mg
advertisement

Go to full version of

Bombay Shrimp Curry with Coconut Rice recipe

advertisement