Curried Shrimp with Rice

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Ginger, tomatoes and curry powder create a flavourful sauce for shrimp. An easy and delightful recipe.

Time 35 mins
Servings 4
Difficulty Easy





  • 1 ½ cups Water
  • 1 cup White rice, long grain
  • ½ tsp Salt


  • 2 tbsp Olive oil , extra virgin
  • 3 cups Yellow onion, thinly sliced
  • 1 chile Jalapeno chile, chopped
  • 1 tsp Salt
  • 2 tbsp Tomato paste
  • 2 tsp Curry powder
  • ½ tsp Ginger, ground
  • ½ lb Tomatoes , plum, quartered/cut into chunks
  • 1 ½ cups Water
  • 1 lb Shrimp, peeled & deveined (41-50)
  • ¼ cup Yogurt, plain, whole-milk
  • 1 tbsp Lime juice


  • In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
  • Remove from heat and let steam, covered, for 10 minutes.
  • In a large skillet, heat olive oil over medium heat. Add yellow onion, jalapeno and salt. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
  • Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth, about 1 minute.
  • Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add water; simmer until tomatoes have slightly broken down, about 5 minutes.
  • Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
  • Add yogurt and lime juice to skillet; stir to combine.
  • Using a fork, fluff the rice. Serve with curried shrimp.


  • You can substitute sour cream for yogurt 
  • For a spicier dish, chop the entire jalapeno chile. If you want less heat, deseed the chile and scoop out the white pith before chopping flesh