Easy Shrimp Curry
This easy shrimp curry is a new favorite recipe around my house.
I haven’t cooked much with curry in the past. We tend to be creatures of habit, don’t we? It’s like this in my family. We find some foods we like and we eat them over and over. I find that is just easier after my full day of homeschooling. We will just make something quick and easy.
Every once in a while, I really want something different. We eat a lot of rice at my house because we are gluten-free. It is less expensive to add rice to a meal than gluten-free pasta. Once we discovered this easy shrimp curry, it became a go-to for days we wanted something a little different.
Easy Shrimp Curry
This is such an easy recipe to make, especially for the flavor that you get!
You start by cooking three cups of minute rice according to the directions on the box. Then you’ll want to melt some butter in a separate skillet and cook half a pound of juliened carrots to the desired tenderness.
Add the cooked rice, a pound of shrimp, a can of pineapple tidbits (with half a cup of juice from the can), 2 cups of whipping cream, and 1 cup of coconut milk.
Also, add the curry powder, parsley, salt, and ginger. Cook this until it’s thoroughly heated and the sauce thickens. This takes about 5 minutes. Keep adding coconut milk, up to one additional cup, until your shrimp curry has reached its desired consistency.
If you would rather, this recipe works great with chicken as well. It turns out nice and is so quick and easy to make. Hope you enjoy it!
Looking for a terrific dessert to serve after this meal? Try apple spice cake with candied pecans for some heavenly perfection!
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Easy Shrimp Curry
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 6-8 1x
Ingredients
- 3 cups uncooked Minute Rice
- 1 lb. cooked shrimp
- 1/2 lb. carrots julienned
- 10 oz. can pineapple tidbits
- 2 cups whipping cream
- 2 cups coconut milk
- 1/2 cup pineapple juice (from can pineapple)
- 2–3 tsp. curry powder
- 2 tsp. parsley
- 1 tsp. salt
- 1/2 tsp. ground ginger
Instructions
- Cook rice according to directions on the box.
- Melt butter in separate skillet and cook carrots to desired tenderness.
- Add rice, shrimp and the rest of the ingredients to the pan. Cook until thoroughly heated and sauce thickens. This takes about 5 min.
- Coconut milk can be added until desired consistency.
Notes
Any rice can be used. Just make enough for 6 servings.
Chicken can be used instead of shrimp. Just use 1lb. dice and cook with carrots until no longer pink.
I recommend starting with 2 tsp. curry and adding more to desired flavor.
This looks very good. Since I am out of shrimp I may try it with chicken. Thanks for posting.
This looks very good. Since I am out of shrimp I may try it with chicken. Thanks for posting.
What I really am drawn to is that beautiful salad 🙂 But seriously, I’m going to have to give this recipe to my hubby because we have a freezer full of shrimp right now and this looks like something he would really enjoy – Thanks for posting!
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What I really am drawn to is that beautiful salad 🙂 But seriously, I’m going to have to give this recipe to my hubby because we have a freezer full of shrimp right now and this looks like something he would really enjoy – Thanks for posting!
Recent Post: Diversity Blog Hop (or All About Me)