Spicy Shrimp With Peas and Curried Rice

Spicy Shrimp With Peas and Curried Rice
Kana Okada
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preparation
30
minutes
cooking
35
minutes
Serves 4

Ingredients

3
tablespoons
canola oil
2
cloves garlic, sliced
1
cup
long-grain white rice
2
teaspoons
curry powder
kosher salt and black pepper
1 1/4
pounds
peeled and deveined large shrimp (raw)
1/4 to 1/2
teaspoon
crushed red pepper
1
large shallot, sliced
1
10-ounce bag frozen peas, thawed
1/2
cup
chopped fresh mint
1
tablespoon
fresh lime juice, plus lime wedges for serving

Directions

  1. Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and cook, stirring often, for 2 minutes.
  2. Add the curry powder, 1¾ cups water, and ¼ teaspoon each salt and black pepper and stir to combine. Bring to a boil. Reduce heat, cover, and simmer until the rice is tender, 18 to 22 minutes. Remove from heat and let stand, covered, for 5 minutes.
  3. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque through-out, 4 to 6 minutes. Transfer to a plate and sprinkle with the crushed red pepper; reserve the skillet.
  4. Add the remaining tablespoon of oil to the drippings in the skillet. Add the shallot and peas and cook, tossing occasionally, until the shallots are tender and the peas are heated through, 2 to 3 minutes. Mix in the mint, lime juice, and ¼ teaspoon each salt and black pepper.
  5. Serve the rice with the shrimp, peas, and lime wedges.
Dawn Perry
November 2012

Nutritional Information

  • Per Serving
  • Calories 498
  • Fat 14 g
  • Sat Fat 1 g
  • Cholesterol 215 mg
  • Sodium 652 mg
  • Protein 37 g
  • Carbohydrate 54 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 7 mg
  • Calcium 121 mg
What does this mean? See Nutrition 101.

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