20-Min Curry Shrimp & Rice
Tender shrimp in a creamy coconut-curry sauce over fluffy white rice, with pickled vegetables on the side for brightness. One skillet, under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 34g
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk, full-fat
- 2 tbsp curry powder
- 1 whole (juiced) lime
- 1.5 cups white rice, uncooked
- ½ cup pickled vegetables or relish
- 2 tbsp scallions, chopped
Instructions
- 1
Start rice in a pot with 3 cups water, salt, and cover. Bring to a boil, then reduce heat to low.
- 2
Heat oil in a large skillet over medium-high. Add curry powder and cook for 30 seconds until fragrant.
- 3
Pour in coconut milk and stir until smooth. Add shrimp and cook uncovered for 5 minutes, stirring once halfway.
- 4
Squeeze lime juice over shrimp and stir. Taste and add salt and pepper to your preference.
- 5
Divide rice between bowls. Top with curry shrimp and sauce, then garnish with pickled vegetables and scallions.
Tools you’ll need
- large skillet (12-inch cast iron or non-stick)
- medium pot with lid
- wooden spoon or spatula
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