Curried Rice With Shrimp

"One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:




  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  • Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
  • Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  • Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

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  1. This is a great recipe! Will be in our rotation. An easy way to avoid overcooking shrimp !
  2. This recipe is a real hit in our family. After Ive tried it the first time few years ago, we've done it maybe a dozen times.
  3. Very nice, I added more garlic we like that out here after all it's garlic fest time in Gilroy and as a twist served with slices of lime.
  4. This was a very simple recipe to follow, I may have been a little generous with the garlic and curry powder (I used a Roasted Garam Masala) so mine was quite hot, but I do like it like that! carefully judged when to add the prawns, and found this a really nice supper dish that I will definitely enjoy again. Thanks Jackie, made for PRMR recipe tag game.


  1. We didn't grow up with strong flavors, so I tend to add a bit more rice and water, and a bit more garlic.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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