Curried Shrimp and Coconut Rice

20 Jul

This is an easy recipe for tasty, spicy shrimp. If you find that you want the shrimp to be a bit spicier, you can increase the ingredients with “dash” amounts to 1/2 tsp or more. Additionally, I would like to point out how the ingredients include “peeled, deveined shrimp”. Buy peeled and deveined. When I went grocery shopping, they had fresh, never frozen shrimp. And if that didn’t already sound delicious enough, they were on sale! I couldn’t resist and as penance, I spent almost 15 minutes peeling shrimp. Resist the temptation!

Anyway, back to the recipe! I’ve provided a few variations to keep things interesting. ūüôā


1 cup         Brown rice

1 cup         Lite coconut milk

1 1/2 cups  Water

1 cup         Chopped mango (optional)

1/4 cup    Sliced green onions (optional)

1-2 tbsp    Canola oil

3 cloves   Garlic

1/2             Onion, chopped

1 1/2 tbsp  Curry powder

¬Ĺ tsp ¬† ¬† ¬† ¬† Ground mustard

¬ľ tsp ¬† ¬† ¬† ¬† Cinnamon

¬ľ tsp ¬† ¬† ¬† ¬† Crushed red pepper

¬ľ tsp ¬† ¬† ¬† ¬† Salt

¬ľ tsp ¬† ¬† ¬† ¬† Pepper

Dash           Cumin

Dash           Coriander

1 lb              Peeled and deveined shrimp

¬Ĺ cup ¬† ¬† ¬† ¬† Water

1 can            Diced tomatoes

1 cup            Frozen peas and carrots

  1. Boil 1 cup of coconut milk with 1 ¬Ĺ cups of water. Add brown rice and stir. Return to a boil,¬†then reduce heat and simmer for 45 minutes or until all liquid is absorbed. The rice should look like the picture to the right when it is done. When the rice is done, you can stir in the chopped mango and sliced green onions, if you choose to add them.
  2. While the rice is cooking, chop the onion and tomato and mince the garlic.
  3. About 25 minutes into the cooking time for the rice, heat about 1 tablespoon of canola oil in a skillet.
  4. While oil is heating, start steaming the frozen veggies, either in a steamer or use the steam-in-a-bag frozen veggies.
  5. While veggies are steaming and rice is cooking (multi-tasking at its best!), add the garlic to the skillet and sauté for 1-2 minutes. Add the onions and sauté for another 1-2 minutes. Add the seasonings (curry powder through coriander). Stir the onions, garlic and seasonings together in the skillet.
  6. Add the shrimp to the skillet. Cook 4-5 minutes, or until done, stirring frequently
  7. Add tomatoes to the skillet.
  8. Add steamed veggies to the skillet.
  9. Heat tomatoes and veggies for 2 minutes.
  10. Scoop about 1/2 cup brown rice onto a plate and top with 1/2 cup shrimp and veggie mixture. Enjoy!

One Response to “Curried Shrimp and Coconut Rice”

  1. Fantastico July 21, 2011 at 11:13 am #

    Nicely done! Looks delicious….

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