Curried Rice with Shrimp

Photo: Dana Gallagher; Styling: Anna Last
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 431
  • Protein: 39g
  • Carbohydrate: 50g
  • Sugars: 3g
  • Fiber: 3g
  • Fat: 7g
  • Saturated fat: 1g
  • Sodium: 757mg
  • Cholesterol: 259mg

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 cup long-grain white rice
  • Kosher salt and pepper
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/2 cup fresh basil

Preparation

  1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.

    Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.

    Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.

    Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
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