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Curry Shrimp And Rice Recipe

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Easy and Tasty Shrimp Curry Recipe Healthy Fitness Meals
Easy and Tasty Shrimp Curry Recipe Healthy Fitness Meals from healthyfitnessmeals.com

Description

This recipe is a flavorful and aromatic dish that combines succulent shrimp with fragrant curry spices and fluffy white rice. It is a quick and easy meal that is perfect for a weeknight dinner, yet elegant enough for a special occasion.

Prep Time

The prep time for this recipe is around 15-20 minutes. This includes preparing the ingredients, such as peeling and deveining the shrimp, chopping the onions, and measuring out the spices.

Cook Time

The cook time for this recipe is approximately 25-30 minutes. This includes sautéing the onions and garlic, cooking the rice, and cooking the shrimp in the curry sauce.

Ingredients

For this recipe, you will need:
  • 1 pound large shrimp, peeled and deveined
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can of diced tomatoes
  • 1 cup of white rice
  • 2 cups of water
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

For this recipe, you will need:
  • A large skillet or wok
  • A medium-sized pot with a lid
  • A wooden spoon or spatula

Method

  1. Start by rinsing the rice in a fine-mesh strainer and then placing it in a medium pot with 2 cups of water. Bring the water to a boil, reduce the heat to low, cover the pot with a lid, and let the rice cook for 18-20 minutes, or until all the water has been absorbed and the rice is fluffy.
  2. While the rice is cooking, heat the olive oil in a large skillet or wok over medium heat. Add the chopped onions and sauté for 3-4 minutes, until they start to soften.
  3. Add the minced garlic and all the spices (curry powder, cumin, coriander, turmeric, and cayenne pepper) to the onions and sauté for another 1-2 minutes, until fragrant.
  4. Add the can of diced tomatoes to the skillet, stir everything together, and let the mixture simmer for 5-7 minutes, until the sauce has thickened slightly.
  5. Add the peeled and deveined shrimp to the skillet, season with salt and pepper to taste, and cook for 3-4 minutes, until the shrimp has turned pink and is cooked through.
  6. Once the rice is done, fluff it with a fork and divide it among four plates. Spoon the curry shrimp over the rice and serve immediately.

Notes

  • This recipe can easily be doubled or tripled to feed a larger crowd.
  • If you don't have fresh shrimp, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
  • If you prefer a spicier curry, you can increase the amount of cayenne pepper or add some red pepper flakes.

Nutrition Info

  • Calories: 320
  • Protein: 28g
  • Carbohydrates: 33g
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 230mg
  • Sodium: 700mg
  • Potassium: 600mg
  • Fiber: 3g
  • Sugar: 4g

Recipe Tips

  • Make sure to use a large enough skillet or wok to cook the shrimp and sauce. You don't want the pan to be overcrowded, or the shrimp won't cook evenly.
  • If you want to make the dish even more colorful, you can add some chopped bell peppers or carrots to the curry sauce. Just sauté them with the onions before adding the garlic and spices.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and aromatic curry shrimp and rice!


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