Curried Rice With Shrimp

curried-rice-shrimp-1
Photo by Dana Gallagher
Curried Rice With Shrimp 3.7 1156 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 431 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 259 mg
    • Sodium 757 mg
    • Protein 39 g
    • Carbohydrate 50 g
    • Sugar 3 g
    • Fiber 3 g

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 powder and cook, stirring, until fragrant, 2 minutes.

Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 large onion, chopped
  3. Check 2 carrots, chopped
  4. Check 2 cloves garlic, chopped
  5. Check 2 teaspoons curry powder
  6. Check 1 cup long-grain white rice
  7. Check kosher salt and black pepper
  8. Check 1 1/2 pounds peeled and deveined large shrimp
  9. Check 1/2 cup fresh basil

Directions

  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.
  2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
  3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
  4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.

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