Originally posted October 13, 2016

Curried Rice and Shrimp

Curried Rice and Shrimp by MexFoodJournal

Easy weeknight Mexican curried rice and shrimp dish. Big flavor and great presentation with very little prep work.


  • 1 pound shrimp in shell
  • 1½ cups white rice
  • ½ white onion
  • 2 tbsp. yellow curry powder
  • 1 clove garlic
  • 3 tbsp. cooking oil
  • 3 cups water
  • 1 tsp. salt


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
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 the for 1 minute
Add the rice and fry for 1 munite 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



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Adapted from

Mexican Food Journal
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