Bombay Shrimp Curry w/ Coconut Rice (CL 7/11)

Bombay Shrimp Curry w/ Coconut Rice (CL 7/11)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 294.7
  • Total Fat: 5.5 g
  • Cholesterol: 172.3 mg
  • Sodium: 208.9 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 25.7 g

View full nutritional breakdown of Bombay Shrimp Curry w/ Coconut Rice (CL 7/11) calories by ingredient
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Introduction

I did not put the spices in for nutrition calculation and I omitted 5 t of canola oil (used cooking spray and non stick cookware instead) . I did not put the spices in for nutrition calculation and I omitted 5 t of canola oil (used cooking spray and non stick cookware instead) .
Number of Servings: 4

Ingredients

    1 pound peeled and deveined shrimp
    3/4 teaspoon salt, divided
    1/4 teaspoon black pepper
    1 1/2 cups prechopped onion
    1 1/2 tablespoons curry powder
    1 tablespoon mustard seeds
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground red pepper
    1 1/3 cups hot water
    1 cup frozen peas and carrots
    1 cup light coconut milk
    1 cup uncooked instant rice
    1 tablespoon chopped fresh cilantro

Directions

1. Heat a non-stick Dutch oven over medium-high heat. Spray with cooking spray. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.

2. Reduce heat to medium; respray with cooking spray. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.

3. While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

4. Place about 1/2 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.

Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MASCARAK.

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Member Ratings For This Recipe


  • Bad
    I did not like. The flavors were muted. I would not make again. - 8/28/13

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  • Incredible!
    The recipe made Cooking Light's Best of the Year list - 2/20/12

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