Spicy Shrimp With Peas and Curried Rice

shrimp-peas-curried-rice
Photo by Kana Okada
Spicy Shrimp With Peas and Curried Rice 3.3 70 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 498 calories
    • 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

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.

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.

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.

Ingredients

  1. Check 3 tablespoons canola oil
  2. Check 2 cloves garlic, sliced
  3. Check 1 cup long-grain white rice
  4. Check 2 teaspoons curry powder
  5. Check kosher salt and black pepper
  6. Check 1 1/4 pounds peeled and deveined large shrimp (raw)
  7. Check 1/4 to 1/2 teaspoon crushed red pepper
  8. Check 1 large shallot, sliced
  9. Check 1 10-ounce bag frozen peas, thawed
  10. Check 1/2 cup chopped fresh mint
  11. Check 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.