Coconut-Curry Shrimp and Rice

Plump shrimp simmered in a mildly spiced coconut tomato sauce, served over fluffy basmati rice and tender green peas.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Easy
• Cost: $5.29/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Fat
• Low-Sugar
• Low-Calorie

Tags

• sauté
• quick
• rich
• comfort food

Ingredients

• 2 pound large shrimp (peeled, deveined, tails removed)
• 1.5 cup basmati rice (uncooked)
• 3 cup water
• 1 can coconut milk (13.5 oz can)
• 1 can diced tomatoes (14.5 oz can)
• 1 cup frozen peas
• 1 yellow onion (medium, finely diced)
• 1 tablespoon butter (unsalted)
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon salt

Instructions

1. In a medium saucepan, combine basmati rice, water, and 1/2 teaspoon of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed.
2. Melt butter in a large skillet over medium heat. Add yellow onion and cook for 4 minutes until translucent.
3. Stir in curry powder, garam masala, and remaining 1/2 teaspoon salt, toasting the spices for 1 minute until fragrant.
4. Pour in coconut milk and diced tomatoes. Bring to a gentle simmer for 4 minutes.
5. Add large shrimp and frozen peas into the simmering sauce. Cook for 4 to 5 minutes until shrimp turn pink, opaque, and reach an internal temperature of 145°F.
6. Fluff basmati rice with a fork and serve warm topped with the creamy coconut shrimp curry.

Notes

Large shrimp cook quickly; remove from heat as soon as they turn completely opaque.

Nutrition (per serving)

• Calories: 382
• Protein: 24.3 g
• Carbohydrates: 45.5 g
• Fat: 11.6 g
• Fiber: 2.5 g
• Sodium: 1194 mg
• Saturated Fat: 9.3 g
• Sugar: 5.1 g
• Cholesterol: 172 mg