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Garlic Curry Shrimp and Rice

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1 Tbsp Roasted Garlic Olive Oil from Olive Oil Etcetera
1 large onion
2 medium carrots, chopped
Kosher salt and pepper (to taste)
2 cloves fresh garlic – chopped
2 tsp curry powder
1 cup long grain white rice (preferably basmati)
1 ½ lb large peeled and deveined shrimp, 1 cup frozen peas
½ cup fresh cilantro

Heat oil in large skillet over medium heat. Add onion, carrots, ½ tsp salt and ¼ tsp pepper and cover; cook 6 – 8 minutes or until tender (stir occasionally). Add garlic and curry powder, cook while stirring for 1 minute. Add rice and 2 ½ cups water and bring to a boil. Reduce heat and simmer, cover for 15 minutes. Season shrimp with ½ tsp salt and ¼ tsp pepper and nestle them in partially cooked rice. Scatter peas over top and cook until shrimp is opaque and rice is tender (about 5 minutes). Fold in cilantro.

*Recipe adapted from Woman’s Day October 2011 issue