Bombay Shrimp Curry with Coconut Rice

32 Reviews
ADD YOUR REVIEW
Yield
4 servings
By Maureen Callahan
July 2011
RECIPE BY Cooking Light

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. 

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

I think there is an error in the directions!

beaderknits
December 29, 2015
I can't imagine that the recipe would correctly call for 1 1/3 cup of water - - that is seasoned.  Even after adding the peas and carrots, this would lack taste.  (I swapped the water for milk in the rice and for the main dish, when it called for water, I used coconut milk.) I cooked the rice with water.  Maybe next time I might consider coconut water, but surely not coconut milk!  Instead of the 1 1/3 of water, I used a can of coconut milk - - which by the way is equal to 1 1/3 cup.  I also added 1T red curry paste, and 1 tsp of Thai seasoning.  Rather than the peas and carrots, I thawed out a bag of snap pea stir fry veggies.  I'm glad I didn't follow the recipe and add all that water, cause I was able to create an awesome dish.  I will definitely make it again with the changes I made.

CAgirlinIA's Review

evilipoo
February 20, 2015
I liked this a lot...my husband did not as he's not a big curry fan. Plus, I cut the recipe in half but purposely did not cut the red pepper in half. Well folks it was HOT. Instead of making the coconut rice I served it over My Recipe's Island Rice which definitely tempered the heat. I will make this again....for someone(s) other than my DH.

ahoppi's Review

SPaxton
March 03, 2014
I was very excited to make this, not so happy with the outcome. Overall the dish lacked good flavor. I followed the recipe as written and my family felt it was just ok, not a favorite certainly. The seasonings didn't seem to work somehow, and we are curry fans. The coconut rice was blah. I would not recommend this one or make it again.

whiterosecute's Review

SarahRM
August 07, 2013
N/A

corlearbay's Review

culinaryclique
July 10, 2013
An easy to prepare and excellent dinner! Some changes I made: I cut back the curry powder to 1 T. I added only 1 cup of coconut milk to the onion-spice mixture and heated it with the shrimp. I did not include the peas and carrots and water with the curry but cooked peas separately and served them on the side. Rather than instant rice cooked in coconut milk, I prepared regular Jasmine rice with water and served the curry on top. The cilantro was very tasty! Enjoy...this is a great recipe!!

xhaller's Review

peachy8638
March 12, 2013
N/A

Chinasa's Review

paperlovesink
January 09, 2013
Wasn't a fan of this recip. It was improved by adding some of the coconut milk to it. Not sure what the mustard seeds added. Definitely cut down on the water, it was way too watery and I ended up simmering it for quite some time trying to thicken it up to a sauce.

VickiHendrix's Review

VickiHendrix
July 24, 2012
This was great! I didn't have the coconut milk on hand so had to improvise using Almond Milk with a teaspoon of coconut extract -- it actually worked! It was a tad hot for my taste, but not terribly overwhelming. I'll definitely try this again and use the actual coconut milk next time.

TCUnurse's Review

xhaller
June 12, 2012
N/A

kkaren23's Review

TomandPaula
March 29, 2012
It's a great dish! After reading other reviewers' comments about something being missing, I added 1 1/2 teaspoons of chopped fresh garlic to the onions during the last minute of cooking. I had leftover Basmati rice, so I added the lite coconut milk to the onion mixture, with some of the water and cooked the peas & carrots in that. It made a nice sauce, but too rich for our liking, so I'll half the coconut milk next time.