Indian Spiced Rice With Shrimp & Peas
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A one-pot dish of spiced rice with shrimp and peas, flavored with curry, ginger, and garlic. Ready in 30 minutes.
Ingredients
- 14.8 ml olive oil
- 1 large onion finely chopped
- Kosher salt and pepper
- 22.2 ml grated peeled fresh ginger grated
- 2 garlic cloves finely chopped
- 14.8 ml curry powder
- 237 ml long-grain white rice
- 454 g medium shrimp peeled and deveined
- 237 ml frozen peas thawed
- 237 ml chopped fresh cilantro chopped
- Lemon wedges
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 189 mg
- Iron: 4.46 mg
- Magnesium: 51.8 mg
- Phosphorus: 200 mg
- Potassium: 546 mg
- Zinc: 1.64 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml olive oil
- Kosher salt and pepper
- 14.8 ml curry powder
- 237 ml long-grain white rice
- Lemon wedges
Prepare
- 1 large onion, finely chopped
- Grate 22.2 ml grated peeled fresh ginger
- 2 garlic cloves, finely chopped
- 454 g medium shrimp, peeled and deveined
- Thaw 237 ml frozen peas
- Chop 237 ml chopped fresh cilantro
Let's Cook
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Step 1.
Heat the oil in a large skillet on medium. Add the onion, season with ¼ teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
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Step 2.
Add the ginger and garlic and cook, stirring, for 2 minutes.
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Step 3.
Add the curry powder and cook, stirring, for 1 minute.
-
Step 4.
Add the rice and stir to coat in the onion mixture. Stir in 2 cups water and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
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Step 5.
Fold the shrimp and peas into the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more.
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Step 6.
Remove from the heat and fold in the cilantro. Serve with lemon wedges if desired.