Description
This 20-Minute Curry Shrimp Fried Rice is a flavorful and quick meal that combines tender shrimp marinated in aromatic curry and cumin with a vibrant stir-fry of vegetables and perfectly fried rice. Enhanced with a savory curry-soy sauce and optional garnishes like scallions, cashews, cilantro, and lime wedges, this dish delivers a delicious fusion of spices and textures ideal for busy weeknights.
Ingredients
Scale
Shrimp:
- 1/2 Tablespoon curry powder
- 1/2 tsp ground cumin
- 1 Tablespoon soy sauce
- 2 Tablespoons olive oil + 1 Tablespoon olive oil for sautéing
- 1 lb raw shrimp, peeled and deveined
Sauce:
- 1/4 cup soy sauce
- 1 Tablespoon curry powder
- 2 tsp sesame oil
Fried Rice:
- Optional: 1 Tablespoon olive oil
- 1/2 cup carrot, diced
- 1/2 cup yellow onion, diced
- 4 oz white mushrooms, diced
- 3 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 4 oz snap peas or 1/2 cup frozen peas, thawed
- 3 Tablespoons vegetable or neutral oil
- 3 cups cooked rice, cooled (~1 cup dried)
Optional Garnishes:
- Scallions, sliced
- Cashews, chopped
- Cilantro, chopped
- Lime wedges
Instructions
- Marinate the Shrimp: Whisk together 1/2 tablespoon curry powder, 1/2 teaspoon ground cumin, 1 tablespoon soy sauce, and 2 tablespoons olive oil. Pour this marinade over the peeled and deveined shrimp and toss until evenly coated. Let the shrimp sit and marinate for 15 minutes to absorb the flavors.
- Sauté the Shrimp: Heat a large skillet with sides over medium heat and add 1 tablespoon olive oil. Add the marinated shrimp and sauté for about 1 minute on each side, until they are just slightly pink and translucent. Be careful not to overcook, as shrimp will continue cooking when combined later. Remove shrimp from the pan and set aside.
- Prepare the Sauce: In a small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon curry powder, and 2 teaspoons sesame oil. Set this sauce aside to be used for the fried rice.
- Cook the Vegetables: If the skillet is dry, add 1 tablespoon olive oil and heat over medium heat. Add diced carrot and yellow onion, sautéing for 3-4 minutes until they soften slightly. Then add diced mushrooms, minced garlic, and grated ginger, cooking for another 3-4 minutes until mushrooms have released their moisture and cooked down. Next, stir in snap peas or thawed peas and cook until tender—about 3-4 minutes for snap peas or 1-2 minutes for thawed peas. Remove the cooked vegetables from the skillet and set aside.
- Fry the Rice: Add 3 tablespoons of vegetable or neutral oil to the same skillet. Spread the cooled cooked rice evenly in the pan and let it cook undisturbed for 3-4 minutes to allow it to crisp slightly. Toss the rice with the prepared stir-fry sauce then spread it again in an even layer. Cook for an additional 3-4 minutes until the rice is lightly fried and flavorful.
- Combine and Finish: Return the sautéed shrimp and cooked vegetables to the skillet with the rice. Toss everything together until well combined and heated through. Remove from heat promptly to avoid overcooking the shrimp.
- Serve and Garnish: Serve the curry shrimp fried rice immediately, garnished with sliced scallions, chopped cashews, fresh cilantro, and lime wedges as desired to add freshness and texture.
Notes
- Use any long-grain white rice you prefer. For stovetop cooking, use a 1 cup rice to 1.5 cups water ratio and simmer for 15-20 minutes until tender. For Instant Pot cooking, use a 1:1 ratio and cook on high pressure for 3 minutes.
- Make the rice ahead of time or use leftover rice and cool it thoroughly in the refrigerator or freezer to prevent gummy texture in fried rice.
- Be careful not to overcook the shrimp during sautéing; they will finish cooking when combined with the fried rice.
- If desired, you can add other vegetables like bell peppers or green beans for more variation.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 160 mg
