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Bombay Rice with Shrimp

 Bombay Rice with Shrimp
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
6 ServingsPrep: 25 min. Bake: 20 min.


  • 1-1/2 cups uncooked Minute® White 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 flaked coconut
  • 1/2 cup golden raisins
  • 1 small tart apple, chopped


  • Cook rice according to package directions.
  • 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.
  • Bake, uncovered, at 350° for 20-25 minutes or until heated
  • through. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 367 calories, 13 g fat (4 g saturated fat), 117 mg cholesterol, 802 mg sodium, 43 g carbohydrate, 4 g fiber, 20 g protein.

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Bombay Rice with Shrimp (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.