Bombay Rice with Shrimp Recipe
Bombay Rice with Shrimp Recipe photo by Taste of Home
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Bombay Rice with Shrimp Recipe

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A co-worker whose family is from India shared this delicious recipe with me. I’ve served it many times at family get-togethers, and the mild curry flavor and pleasant sweetness are always well received. —Sherry Flaquel, Cutler Bay, Florida
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings


  • 1-1/2 cups uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup water
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 pound peeled and deveined cooked medium shrimp
  • 1 medium onion, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup golden raisins
  • 1 small tart apple, chopped

Nutritional Facts

1-1/3 cups: 367 calories, 13g fat (4g saturated fat), 117mg cholesterol, 802mg sodium, 43g carbohydrate (14g sugars, 4g fiber), 20g protein.


  1. Cook rice according to package directions.
  2. Meanwhile, combine the soup, water, curry and salt in a large bowl. Stir in the shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11-in. x 7-in. baking dish.
  3. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
Originally published as Bombay Rice with Shrimp in Simple & Delicious October/November 2012, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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