Looking for a delicious and easy meal that’s perfect for any occasion? Look no further than this Quick Curry Shrimp Fried Rice recipe! Packed with amazing flavors and simple to make, this dish is sure to become a new favorite in your meal rotation.
Why You’ll Love This Recipe
- Great Flavors: The combination of curry, shrimp, and vegetables creates a flavorful dish that will satisfy your taste buds.
- Quick Prep Time: With just a few simple ingredients, you can have this meal on the table in no time.
- Perfect for Meal Prep: This recipe is great for meal prep as it can be made ahead of time and enjoyed throughout the week.
Ingredient Notes
- Curry powder and ground cumin add a warm and aromatic flavor to the dish.
- Soy sauce and sesame oil provide a savory and umami-rich taste.
- Fresh vegetables like carrots, onions, mushrooms, garlic, ginger, and snap peas add texture and nutrients.
- Cooked rice serves as the base of the dish, while scallions, cashews, cilantro, and lime wedges add freshness and brightness.
Step-by-Step Instructions
- In a bowl, combine curry powder, cumin, soy sauce, and olive oil. Add shrimp and marinate for 10 minutes.
- In a large skillet, heat olive oil and sauté carrots, onions, mushrooms, garlic, and ginger until softened.
- Add marinated shrimp and snap peas to the skillet and cook until shrimp is pink and cooked through.
- Stir in cooked rice, scallions, cashews, and cilantro. Cook until heated through.
- Serve hot with lime wedges on the side.
Helpful Tips
- For a vegetarian version, swap shrimp for tofu or extra vegetables.
- To save time, use pre-cooked shrimp or a frozen vegetable mix.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results
- Use day-old rice for the best texture in fried rice.
- Don’t overcrowd the skillet when cooking the shrimp to ensure even cooking.
- Add a splash of fish sauce for an extra depth of flavor.
Serving Suggestions
This Curry Shrimp Fried Rice pairs well with a side of steamed vegetables or a simple cucumber salad. For drinks, try a refreshing iced tea or a fruity cocktail.
Storage and Reheating Tips
To reheat leftovers, simply place in a skillet over medium heat until warmed through. Add a splash of water to prevent sticking and maintain moisture.
Frequently Asked Questions
- Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw and pat dry before marinating. - Can I use brown rice instead of white rice?
Absolutely, feel free to use your preferred type of rice for this recipe.
Conclusion
Give this Quick Curry Shrimp Fried Rice recipe a try and enjoy a delicious and satisfying meal in no time. Don’t forget to share your feedback and let us know how it turned out!
Print
Quick Curry Shrimp Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
Description
This Quick Curry Shrimp Fried Rice is a flavorful and satisfying dish that combines the bold flavors of curry with tender shrimp and vegetables, all tossed with fragrant rice. It’s a perfect meal for busy weeknights or when you’re craving a taste of Asia in a hurry.
Ingredients
Main Ingredients:
- 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
- 1/4 cup soy sauce
- 1 Tablespoon curry powder
- 2 tsp sesame oil
Vegetables:
- 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
Additional:
- 3 Tablespoons vegetable oil or neutral oil
- 3 cups cooked rice, cooled (~1 cup dried)
- Scallions, sliced
- Cashews, chopped
- Cilantro, chopped
- Lime wedges
Instructions
- Marinate Shrimp: In a bowl, mix soy sauce, curry powder, and sesame oil. Add shrimp, coat well, and set aside for 10 minutes.
- Sauté Vegetables: In a pan, heat olive oil and sauté carrot, onion, mushrooms, garlic, and ginger until tender.
- Cook Shrimp: In the same pan, cook marinated shrimp until pink and cooked through. Remove and set aside.
- Combine: Add cooked rice to the pan, along with snap peas or peas. Stir in curry powder and soy sauce.
- Finish: Add shrimp back to the pan. Toss everything together and cook for another minute.
- Serve: Garnish with scallions, cashews, cilantro, and lime wedges before serving.
Notes
- You can customize this recipe by adding other vegetables like bell peppers or broccoli.
- For a spicier kick, add red chili flakes or sriracha sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 150 mg