Goan Shrimp and Basmati Bake

Plump shrimp baked with fragrant basmati rice, sweet red bell pepper, and warm Indian spices, served with cool spiced yogurt and garlic naan.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $6.14/serving

Dietary

• High-Protein
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• bake
• comfort food
• tangy

Ingredients

• 1.5 pound raw shrimp (peeled, deveined)
• 1.5 cup white basmati rice (uncooked)
• 2.5 cup chicken broth
• 2 tablespoon avocado oil
• 1 yellow onion (medium, diced)
• 1 red bell pepper (large, diced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 cup frozen green peas
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 cup plain Greek yogurt
• 1 package garlic naan

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. Rinse 1 1/2 cups white basmati rice under cold water until the water runs mostly clear, then drain thoroughly.
3. In a 9x13-inch baking dish, stir together the drained basmati rice, 2 tablespoons avocado oil, 1 diced yellow onion, 1 diced red bell pepper, 4 minced garlic cloves, and 1 tablespoon minced ginger.
4. Add 1 tablespoon garam masala, 1/2 teaspoon of the ground cumin, 1 teaspoon ground turmeric, 3/4 teaspoon of the salt, 1 cup frozen green peas, and 2 1/2 cups low-sodium chicken broth, stirring until evenly distributed.
5. Cover the baking dish tightly with aluminum foil and bake at 375 degrees Fahrenheit for 25 minutes until the rice has absorbed most of the liquid.
6. Carefully remove foil, nestle 1 1/2 pounds raw peeled shrimp evenly into the surface of the hot rice, and cover tightly again. Return to the oven for 10 minutes until the shrimp are completely pink, opaque, and firm to the touch.
7. While the bake finishes, warm 1 package garlic naan bread according to package directions, and stir 1 cup plain Greek yogurt with the remaining 1/2 teaspoon ground cumin and remaining 1/4 teaspoon salt in a small bowl.
8. Fluff the rice gently around the cooked shrimp and serve immediately with dollops of seasoned yogurt and warm garlic naan.

Notes

Keep the baking dish tightly sealed with foil so steam cooks the rice and seafood evenly.

Nutrition (per serving)

• Calories: 600
• Protein: 36.4 g
• Carbohydrates: 84.2 g
• Fat: 12.3 g
• Fiber: 4.7 g
• Sodium: 1898 mg
• Saturated Fat: 2.2 g
• Sugar: 9.1 g
• Cholesterol: 183 mg