Shrimp Curry Rice

This dish has gotten me through a few resoundingly awkward and unexpected dinners.

from springpadit

You know what I’m talking about.

Sometimes it’s the kind of dinner that’s inevitable, but you just want to be over–and quickly.

from tooltimewithcj

Or the kind of dinner that has to be thrown together in a hurry because someone you didn’t invite is over just in time for dinner and you were going to eat popcorn and call it a night.

from huffingtonpost

Or maybe it’s lunch–the one you promised to fix for your friend’s birthday–and you forgot to cook anything.

from facialyoga

This dish is for you, my friend.

It’s quick, really easy, and tastes like you spent hours over a boiling hot stove. Plus the quantity can be increased or decreased very easily if you have unexpected guests.

The following recipe will feed 3 large, hungry men or 4 regular people. Increase as needed.


  • 2 cups of white rice
  • 4 cups of water
  • shrimp (shelled and precooked if you’re in a hurry)
  • 3 carrots
  • 1 onion
  • a few green onions
  • garlic to taste
  • 3-4 Tbls. curry powder
  • s & p to taste
  • olive oil for sauteing

If you’re using fresh shrimp, clean, de-vein, shell, and cook them. It doesn’t matter how you cook them. Boiled is easiest. Sauteing is a little more time consuming (you have to watch them). Grilling would be very tasty, but too much work for this dish, in my opinion. After cooking,  put them in a bowl and save them for a little later.

Prepare to chop your veggies.

Now, chop them.

Cut the onion and carrots into smallish pieces. 

And cut the green onions into slivers (great word, sliver).

Saute them in a large saucepan with some olive oil. I like to cook them until the onions are just caramelized and the carrots are a little soft.

Throw in the garlic, let it sizzle and release the juices. Next put the curry powder in and let it cook until it becomes aromatic–about 30 seconds. Then pour in the water and the rice. Stir. Everything should be yellowish now.


Cover, let simmer until the rice is almost done–about 20 minutes.

Then add the shrimp. Incorporate them completely. Keep on the heat until the shrimp are hot all the way through.

now, with shrimp!

Remove from heat, sprinkle with chopped green onion, serve.

Surprisingly filling.


  • Add more curry powder. Zingy.
  • Add some Indian chili powder. The hotter the better, I say. And that stuff is hot.
  • Use chicken instead of shrimp.
Postscript: If I’ve ever made this dish for you, don’t assume you fell into the “awkward and unexpected” category. (But you might have.)

suck it, martha.

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Categories: Food & Drink


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