Shrimp Curry and Rice

Shrimp Curry and Rice

from goodhousekeeping.com
30 min
4 servings

Shrimp Curry and Rice with vegetables, garlic, and ginger is the ultimate weeknight dinner recipe. It comes together entirely in the GH Everyday Pan!

Ingredients

  • 1 tbsp. olive oil
  • 1 large onion, finely chopped
  • Kosher salt and pepper
  • 1 1/2 tbsp. grated peeled fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 tbsp. curry powder
  • 1 c. long-grain white rice
  • 1 lb. medium peeled and deveined shrimp
  • 1 c. frozen peas, thawed
  • 1 c. fresh cilantro, chopped
  • Lemon wedges, for serving

Directions

  1. 1

    Heat oil in large skillet on medium. Add onion, season with 1⁄4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add ginger and garlic and cook, stirring, 2 minutes. Add curry powder and cook, stirring, 1 minute.

  2. 2

    Add rice and stir to coat in onion mixture. Stir in 2 cups water and bring to a boil. Reduce heat and simmer, covered, 15 minutes.

  3. 3

    Fold shrimp and peas into rice and cook, covered, until shrimp are opaque throughout and rice is tender, 4 to 5 minutes more. 

  4. 4

    Remove from heat and fold in cilantro. Serve with lemon wedges if desired.