Bombay Rice with Shrimp

Total Time

Prep: 25 min. Bake: 20 min.


6 servings

Updated: May. 24, 2023
This recipe was given to me by a co-worker whose family is from India. I have served it many times at family get-togethers and brunches, and even at an engagement shower for a friend. I enclosed this recipe with her gift. —Sherry Flaquel, Cutler Bay, Florida
Bombay Rice with Shrimp Recipe photo by Taste of Home


  • 1-1/2 cups uncooked instant rice
  • 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup water
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 pound cooked shrimp (31-40 per pound), peeled and deveined
  • 1 medium onion, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup golden raisins
  • 1 small tart apple, such as Pink Lady, Braeburn or Granny Smith, chopped
  • Optional: Minced fresh cilantro and lime wedges


  1. Preheat oven to 350°. Cook rice according to package directions.
  2. Meanwhile, in a large bowl, combine soup, water, curry and salt. Stir in shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish.
  3. Bake, uncovered, until heated through, 20-25 minutes. If desired, serve with cilantro and lime wedges.

Nutrition Facts

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