Skillet curried shrimp and rice

Prep 10 min
Total 30 min
Serves 4

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3/4 cup
basmati rice
2 tsp
1 medium
onion, finely chopped
red bell pepper, finely chopped
garlic cloves, minced
1 tbsp
2 tbsp
1/2 tsp
1/2 cup
4 cups
1 cup
frozen peas
1 450 g pkg
frozen, precooked shrimp, thawed


  • RINSE and drain rice several times until water runs clear.
  • HEAT a large frying pan over medium. Add oil, then onion, bell pepper, garlic and curry powder. Cook, stirring occasionally, until onion starts to brown, 4 to 6 min. Stir in rice, tomato paste and salt. Stir for 1 min. Stir in broth and 1 1/2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer until rice is al dente, 8 to 10 min.
  • STIR in spinach and peas. Lay shrimp on top. Cover and continue to cook until shrimp is heated through and rice is tender, 3 to 4 min.

Prep tip: Rinsing the rice removes starch from outside the grains, which will make the rice drier when cooked.


Calories 323, Protein 30 g, Carbohydrates 41 g, Fat 4 g, Fibre 4 g, Sodium 688 mg.

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