Get the Recipe 20-Minute Curry Shrimp Fried Rice
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5.0
12 reviews
Excellent
Get the Recipe 20-Minute Curry Shrimp Fried Rice
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Let take-out be a thing of the past now that you can make delicious Curried Shrimp Fried Rice right at home and in one pan! The spicy and warm flavor of curry is infused throughout, and the extra veggies make it a complete meal!
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Ingredients
Shrimp:
- 1/2 /2 Tablespoon curry powder
- 1/2 /2 tsp ground cumin
- 1 Tablespoon soy sauce
- 2 Tablespoon olive oil + 1 TBSP for sauteeing
- 1 lb raw shrimp peeled and deveined
Sauce:
- 1/4 /4 cup soy sauce
- 1 Tablespoon curry powder
- 2 tsp sesame oil
Fried Rice:
- Optional: 1 TBSP olive oil
- 1/2 /2 cup carrot diced
- 1/2 /2 cup yellow onion diced
- 4 oz. white mushrooms diced
- 3 garlic cloves minced
- 2 tsp fresh ginger grated
- 4 oz snap peas or 1/2 cup frozen peas thawed
- 3 Tablespoon vegetable oil or neutral oil
- 3 cups cooked rice cooled (~ 1 cup dried)
Optional Garnishes:
- scallions sliced
- cashews chopped
- cilantro chopped
- Lime wedges
Instructions
- Shrimp: Whisk together curry powder, cumin, soy sauce, and olive oil. Pour over shrimp and toss until completely coated. Let sit for 15 minutes.
- Heat a large skillet with sides over medium heat and add the additional tablespoon of olive oil. Add shrimp and sautee approximately 1 minute on each side, until just slightly pint and translucent. You don't want to overcook as they will continue to cook once added back into fried rice. Remove from pan and set aside.
- The Sauce: Whisk together fried rice sauce ingredients and set aside.
- The Fried Rice: If the skillet is fairly dry, add an additional tablespoon of olive oil. Add carrot and onion to heated skillet and saute for 3-4 minutes until slightly soft. Add the mushrooms, garlic, and ginger, sauteing for an additional 3-4 minutes until mushrooms have cooked down and water has simmered out of them. Add snap peas, or peas, and cook until slightly tender (3-4 minutes for snap peas, 1 -2 minutes for thawed peas). Remove from skillet and set aside.
- Add 3 TBSP neutral oil to the skillet. Spread the cooked rice evenly in the skillet and let sit for 3-4 minutes without touching. Toss with stir fry sauce, and spread again in an even layer. Cook for an additional 3-4 minutes until slightly fried. Add shrimp and vegetables back in, tossing until evenly dispersed.
- Serve immediately and garnish as desired: lime wedges, chopped cashews, scallions, and cilantro are all amazing.
Notes
- Rice: Any long-grain white rice will work. Follow package directions or cook on the stovetop with 1 cup rice and 1 1/2 cups water (simmer for 15-20 minutes) or a 1:1 ratio for the Instant Pot (3 minutes, high pressure).
- It's best if you make the rice beforehand or use leftover rice. If making the night of, spread rice on a baking sheet and place in the fridge or freezer until cooled. This will help the texture of fried rice and prevent it from becoming gummy.
Nutrition Information
Show Details
Calories
494kcal
(25%)
Carbohydrates
43g
(14%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
286mg
(95%)
Sodium
1960mg
(82%)
Potassium
452mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3007IU
(60%)
Vitamin C
26mg
(29%)
Calcium
220mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 286mg | 95% |
| Sodium | 1960mg | 82% |
| Potassium | 452mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3007IU | 60% |
| Vitamin C | 26mg | 29% |
| Calcium | 220mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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