Menu
Shrimp Curry Shrimp Curry
Curry Shrimp Curry Shrimp
Curry Chicken and Rice Curry Chicken and Rice
Shrimp and Rice Casserole Shrimp and Rice Casserole
Curry Scallops and Rice Curry Scallops and Rice
Garlic Shrimp and Rice Garlic Shrimp and Rice
Shrimp with Coconut Rice Shrimp with Coconut Rice
Shrimp Fried Rice Shrimp Fried Rice
Spicy Shrimp with Rice Spicy Shrimp with Rice
Sesame Shrimp & Rice Sesame Shrimp & Rice
Quick Shrimp Curry Quick Shrimp Curry
Curry Shrimp Linguine Curry Shrimp Linguine
Coconut Curry Shrimp Coconut Curry Shrimp
Shrimp Rice Salad Shrimp Rice Salad
Curried Shrimp Salad Curried Shrimp Salad
Chicken and Shrimp Satay Chicken and Shrimp Satay
Curried Shrimp Pasta Curried Shrimp Pasta
Creamy Curry Shrimp Creamy Curry Shrimp
Garlic Shrimp & Rice Salad Garlic Shrimp & Rice Salad
Salmon and Shrimp with Garlic Rice Salmon and Shrimp with Garlic Rice

Curry Shrimp and Rice

2 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 25 min.

Makes

8 servings

Updated: Apr. 16, 2022
My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. —Angela Spengler, Niceville, Florida
Curry Shrimp and Rice
Curry Shrimp and Rice Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 1 carton (32 ounces) chicken broth
  • 2 cans (14-1/2 ounces each) diced potatoes, drained
  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (13.66 ounces) coconut milk
  • 1 can (8 ounces) bamboo shoots, drained
  • 1 tablespoon curry powder
  • 1 to 3 teaspoons Thai red chili paste, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounces peeled and deveined cooked shrimp (61-70 per pound)
  • 2 packages (8.8 ounces each) ready-to-serve long grain rice
  • Optional: Lime wedges and fresh basil

Directions

  1. In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally.
  2. Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Nutrition Facts

1 serving: 354 calories, 13g fat (10g saturated fat), 75mg cholesterol, 1112mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 14g protein.