Curried Shrimp, Rice And Vegetables
A flavorful curry shrimp dish with aromatic spices, creamy vegetables, and coconut topping, perfect for a comforting and colorful meal that appeals to seafood and curry lovers.
Ingredients
- 1 Tbsp butter ⓘ
- 1 leek, washed well and chopped ⓘ
- 1 cup converted rice ⓘ
- 1 garlic clove, minced ⓘ
- 1 to 2 Tbsp curry powder ⓘ
- 1 1/2 cups hot water ⓘ
- 1 cup heavy cream ⓘ
- 16 oz frozen broccoli, cauliflower, and red peppers, partially thawed ⓘ
- Juice of 1 lime ⓘ
- 1/2 tsp salt ⓘ
- 1/4 tsp pepper ⓘ
- 3/4 lb peeled and deveined medium shrimp, thawed and well drained ⓘ
- 1/3 cup shredded coconut ⓘ
Instructions
- In a 10-inch skillet, melt butter over medium heat.
- Add leek and cook, stirring 1 to 2 minutes, until soft.
- Stir in rice, garlic, and curry powder.
- Cook, stirring for 3 minutes.
- Stir in hot water and heavy cream.
- Heat to boiling over high heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Remove cover and stir in frozen vegetables, breaking them up.
- Increase heat to medium, cover, and cook for 15 to 20 minutes, or until rice is tender.
- Stir in lime juice, salt, pepper, and shrimp.
- Cover and cook for 5 to 10 minutes longer, or until shrimp are pink and loosely curled, and vegetables are hot.
- Serve topped with shredded coconut and cashews.
Tips & Substitutions
For a creamier texture, consider adding more heavy cream or use coconut milk instead of some of the cream. If you want a milder flavor, reduce the curry powder amount. You can substitute the shrimp with chicken or tofu for variations. Also, using fresh vegetables instead of frozen can enhance the dish's flavor and texture.
Serving Suggestions
This dish is best served warm, topped with shredded coconut and paired with a side of naan or a simple green salad. For a complete meal, consider pairing with a light dessert, such as fruit salad. It also pairs beautifully with Rajin Cajun Seafood And Rice for a flavorful seafood feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or cream to maintain moisture. Avoid microwaving as it can overcook the shrimp and make them tough.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Shrimp, Rice And Vegetables contains roughly 2189 calories, with 38g protein, 161g carbohydrates, and 166g fat. It is an excellent source of dietary fiber (151% of the Daily Value), iron (120% of the Daily Value), and protein (76% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2838mg per serving (123% 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 different vegetables in this recipe?
Absolutely! Feel free to substitute with your favorite vegetables like bell peppers, snap peas, or carrots. Just make sure to adjust the cooking time based on the vegetables used, ensuring they remain tender yet crisp.
What type of shrimp should I use?
Medium shrimp are ideal for this recipe, but you can also use large shrimp if you prefer. Just keep in mind that larger shrimp may require a slightly longer cooking time to ensure they are fully cooked and safe to eat.
Can I make this dish vegetarian?
Yes! Simply omit the shrimp and replace it with chickpeas or additional vegetables for protein. You can also use vegetable broth instead of water for added flavor, making it a hearty vegetarian meal.
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).