Curried Rice And Shrimp
A quick and flavorful dish featuring tender shrimp and mixed vegetables in a fragrant curry sauce, perfect for a hearty weeknight meal.
Ingredients
Instructions
- Heat 1/2 teaspoon vegetable oil in a large nonstick skillet over medium-high heat.
- Add the shrimp and curry powder and stir-fry for 3 minutes.
- Remove the shrimp from the skillet and set aside.
- Add the frozen broccoli, cauliflower, and carrots to the skillet and cook until tender.
- Stir in the chicken broth and bring to a simmer.
- Meanwhile, cook the instant rice according to package instructions.
- Return the cooked shrimp to the skillet and mix well.
- Add salt and cook for an additional 2 minutes to combine flavors.
- Serve the curried shrimp and vegetables over the cooked rice.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of minced garlic or ginger when cooking the shrimp. If you prefer, swap the shrimp for cooked chicken or tofu for a different protein. You can also adjust the curry powder to your taste, or add a splash of coconut milk for creaminess. This dish pairs beautifully with Garlic Baked Chicken for a delightful meal.
Serving Suggestions
Serve the curried shrimp over the cooked instant rice, garnished with fresh cilantro or a squeeze of lime for brightness. This dish can be complemented with a side of steamed jasmine rice or a simple green salad. Pair it with Thai Chicken Fettucine Salad for a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, microwave in a covered dish, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Rice And Shrimp contains roughly 724 calories, with 23g protein, 94g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (227% of the Daily Value), iron (130% of the Daily Value), and vitamin C (113% of the Daily Value). Note that it is relatively high in sodium, at 755mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can be used in this recipe. Just make sure to thaw them completely before cooking, and pat them dry to prevent excess moisture. This will help achieve a better sear and flavor during stir-frying.
What if I don't have instant rice?
If you don’t have instant rice, you can substitute with regular white or brown rice. Just remember to adjust the cooking time according to the package instructions, as regular rice typically requires longer cooking and a different water-to-rice ratio.
Can I add more vegetables to this dish?
Absolutely! This recipe is versatile, and you can add other vegetables like bell peppers, snap peas, or zucchini. Just make sure to adjust the cooking time to ensure all vegetables are tender and well-cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).