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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Seafood
Cuisine: Mexican
Keyword: curry, seafood, shrimp
Servings: 4servings
Calories: 476kcal
Author: Douglas Cullen
Ingredients
1poundshrimp in shell
1 ½cupswhite rice
½white onion
2tbsp.yellow curry powder
1clovegarlic
3tbsp.cooking oil
3cupswater
1tsp.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 ¼ 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.