Curried Rice with Shrimp

Arroz al Curry con Camarones

Are you interested in a fancy looking and fancy tasting dish without hours of fancy prep work? This Mexican curried rice and shrimp dish is what you are looking for. 

Big flavor, great presentation, and easy enough for a weeknight meal. It will become one of your favorite go-to meals without a doubt.

Mexican Curried Rice and Shrimp

How to Make

Gather Your Ingredients

This dish is so simple to prepare. You really need very few ingredients: shrimp, rice, onion, garlic, curry, and salt.

Ingredients for Curried Shrimp and Rice

Devein the Shrimp

For the best presentation, you will want to devein the shrimp before cooking. Rinse the shrimp well in cold water then devein the shrimp to get them ready for cooking. Use a sharp knife and split the shell down the back of the shrimp to expose the vein.

How to Devein Shrimp

With the tip of the knife gently remove the vein and discard. You’re done. That was the most difficult part of preparing this dish.

Deveining Shrimp

Cooking the Shrimp and Rice

Let’s start building the flavor. In 3 tablespoons of cooking oil, fry the onion over medium heat for 1 minute.

Sauteeing Diced Onion

Add the rice and stir for 1 minute. The rice will just be starting to brown.

Browning Rice an Onion

Reduce the heat to low. Add the finely chopped garlic, shrimp, curry powder, and 1 tsp. of salt. The shrimp are cooked in their shells which adds a lot of flavor.

Uncooked Shrimp and Rice

Add 3 cups of water and stir gently to be sure the curry is evenly dispersed.

Uncooked Shrimp and Rice in Pan

Cover the pan with aluminum foil or its lid.

Cover Pan with Lid or Foil

Cook for 20 to 25 minutes until the rice has absorbed all of the cooking liquid. If the rice has absorbed all of the liquid but still isn’t fully cooked add water 4 tbsp. at a time as needed until the rice is fully cooked. Once the rice is cooked, take off the heat and let sit for 5 minutes.

Easy Mexican Curry Rice an Shrimp

What do you think? Looks good, doesn’t it?

Serve and Enjoy

Serve the shrimp family style directly from the pan you cooked it in which looks beautiful on the table and makes serving a breeze.

Mexican Shrimp with Curry Rice

Provecho!

Easy Mexican Curry Rice an Shrimp
Print Pin
5 from 2 votes

Curried Rice with Shrimp

Easy weeknight Mexican curried rice and shrimp dish. Big flavor and great presentation with very little prep work. This will become one of your go-to dishes. It's nearly foolproof.
Course Seafood
Cuisine Mexican
Keyword curry, seafood, shrimp
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 476kcal
Author Douglas Cullen

Ingredients

  • 1 pound shrimp in shell
  • 1 1/2 cups white rice
  • 1/2 white onion
  • 2 tbsp. yellow curry powder
  • 1 clove garlic
  • 3 tbsp. cooking oil
  • 3 cups water
  • 1 tsp. salt

Instructions

  • DEVEINING THE SHRIMP
  • Rinse the shrimp well under cold water.
  • With a sharp knife, split the shell of each shrimp down the back.
  • With the tip of your knife, gently remove the black vein from the shrimp and discard.
  • COOKING
  • Chop the onion into small 1/4 inch pieces.
  • Chop the onion finely.
  • Preheat the cooking oil in a wide pan over medium heat.
  • Add the onion to your pan and fry for 1 minute.
  • Add the rice and fry for 1 minute stirring continually.
  • Add the garlic, shrimp, yellow curry powder, and salt.
  • Add 3 cups of water.
  • Cover your pan and reduce the heat to low.
  • Cook for 20 to 25 minutes until the rice has absorbed all of the cooking liquid.
  • If the rice isn't fully cooked after absorbing all of the liquid add more water 4 tablespoons at a time until the rice is fully cooked.
  • Once the rice is fully cooked, allow the dish to rest covered for 5 minutes.
  • Gently fluff the rice with a fork and serve in the cooking pan.

Notes

Substitutions
  • You can use peeled shrimp for this dish if you don’t care for shrimp in their shells.
  • For even more flavor you can substitute the 3 cups of the cooking water for 3 cups of low salt chicken broth.

Nutrition

Calories: 476kcal | Carbohydrates: 59g | Protein: 29g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1374mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 6.3mg | Calcium: 208mg | Iron: 3.9mg

More Fish and Seafood Recipes

3 comments… add one
  • Chet Kastava

    I will definitely try it. Sounds delicious. What do you think about some sliced Spanish chorizo?

  • Biff

    I think it would be nice to buy head on shrimp, pull heads off , peel and devein shrimp . Save the heads and shells and make a rich shrimp stock . Use the stock for the liquid in the rice , this way you still get all that wonderful shrimp flavor without having to overcook the shrimp , just toss them in the curry rice with 4 to 5 minutes left to cook . :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.