Curried Shrimp with Brown Rice

Elevate your weeknight dinner routine with this vibrant Curried Shrimp with Brown Rice, a satisfying blend of bold flavors and wholesome ingredients. Tender shrimp are simmered to perfection in a fragrant coconut curry sauce infused with garlic, ginger, and warming spices like curry powder, turmeric, and cumin. The creamy sauce, enriched with tomato paste and a hint of lime juice, pairs beautifully with fluffy, nutty brown rice for a well-rounded and nutritious meal. Quick to prepare in just 50 minutes, this recipe is perfect for busy evenings yet impressive enough for entertaining. Garnished with fresh cilantro, this dish offers a delightful balance of spice and creaminess that will have everyone coming back for seconds. Perfect for seafood lovers seeking a healthy, flavorful twist on classic curry recipes, this meal is both comforting and nutrient-packed!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup brown rice
• 1 cup coconut milk
• 2 cups water
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 0.5 tsp crushed red pepper flakes
• 2 tbsp tomato paste
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Rinse the brown rice under cold water and drain. In a medium saucepan, combine the rice, 2 cups of water, and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

Step 2

While the rice cooks, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.

Step 4

Sprinkle in the curry powder, turmeric, cumin, and red pepper flakes. Stir to coat the onion mixture with the spices, allowing them to bloom for about 1 minute.

Step 5

Add the tomato paste to the skillet, stirring it into the spices and onion mixture.

Step 6

Pour in the coconut milk and stir until the tomato paste is fully incorporated. Bring the mixture to a gentle simmer and season with salt and black pepper.

Step 7

Add the shrimp to the skillet, stirring to coat them in the curry sauce. Cook for 4-6 minutes, turning occasionally, until the shrimp turn pink and are fully cooked through.

Step 8

Squeeze the lime juice over the shrimp curry and stir in the chopped cilantro.

Step 9

Serve the curried shrimp hot over a bed of brown rice. Garnish with additional cilantro, if desired.

Nutrition Facts

Serving size	(1653.6g)

Amount per serving	% Daily Value*
Calories	1108.8

Total Fat 30.9g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 857.3mg	0%
Sodium 7039.5mg	0%
Total Carbohydrate 97.9g	0%
Dietary Fiber 8.8g	0%
Total Sugars 27.8g
Protein 118.6g	0%

Vitamin D 0IU	0%
Calcium 476.2mg	0%
Iron 15.9mg	0%
Potassium 2236.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 41.5%

Carbs: 34.2%