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Curry Shrimp with Rice

Curry Shrimp with Rice
This vibrant curry shrimp dish delivers bold flavor with minimal effort. Tender shrimp swim in a rich, aromatic sauce made with fresh garlic, curry powder, and a touch of lemon, then spooned over perfectly cooked long-grain rice. Finished with parsley and an extra lemon wedge, it's a weeknight staple that never disappoints.
Ingredients
  • 450 g (1 lb) shell-on saltwater shrimp
  • 180 g (1 1/2 cups) long-grain white rice
  • 28 g (2 tbsp) unsalted butter
  • 15 ml (1 tbsp) curry powder
  • 5 ml (1 tsp) paprika
  • 1 small garlic clove, minced
  • 15 ml (1 tbsp) freshly squeezed lemon juice
  • 240 ml (1 cup) water (for sauce)
  • 45 ml (1/3 cup) chopped fresh parsley
  • lemon wedges, for serving
Instructions

1. Melt the butter in a large skillet over medium heat

2. Add the garlic and sauté for 1 minute until fragrant

3. Stir in the curry powder and paprika, cooking for 1 minute to deepen the flavor

4. Pour in the lemon juice and water, bringing to a gentle simmer

5. Let the sauce cook 2–3 minutes until slightly thickened

6. Meanwhile, cook the rice in a separate pot with 360 ml (1 1/2 cups) water or according to package instructions, then keep warm

7. Peel the shrimp, leaving the tails attached, and add them to the simmering sauce

8. Cook for 2–3 minutes until the shrimp are opaque and cooked through

9. Fluff the rice and divide evenly among plates

10. Spoon the shrimp and sauce over the rice

11. Garnish with chopped parsley and serve immediately with lemon wedges on the side

Tools
  • saucepan
  • garlic press
  • lemon juicer
  • cutting board
  • chef's knife
  • spatula
  • rice cooker or pot

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