Description
This vibrant 20-Minute Curry Shrimp Fried Rice is a quick and flavorful meal combining fragrant curry-spiced shrimp with colorful sautéed vegetables and perfectly fried rice. Enhanced with a bold sauce blending soy, curry, and sesame oil, this recipe delivers a deliciously balanced dish infused with both Asian and Indian-inspired flavors. Ideal for weeknights, it’s easy to prepare and comes together in under 40 minutes.
Ingredients
Scale
Shrimp
- 1/2 Tablespoon curry powder
- 1/2 tsp ground cumin
- 1 Tablespoon soy sauce
- 2 Tablespoons olive oil + 1 Tablespoon olive oil for sautéing
- 1 lb raw shrimp, peeled and deveined
Sauce
- 1/4 cup soy sauce
- 1 Tablespoon curry powder
- 2 tsp sesame oil
Fried Rice
- Optional: 1 Tablespoon olive oil
- 1/2 cup carrot, diced
- 1/2 cup yellow onion, diced
- 4 oz white mushrooms, diced
- 3 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 4 oz snap peas or 1/2 cup frozen peas, thawed
- 3 Tablespoons vegetable oil or neutral oil
- 3 cups cooked rice, cooled (~1 cup dried)
Optional Garnishes
- Scallions, sliced
- Cashews, chopped
- Cilantro, chopped
- Lime wedges
Instructions
- Marinate the Shrimp: In a bowl, whisk together curry powder, ground cumin, soy sauce, and 2 tablespoons olive oil. Add the peeled and deveined shrimp and toss until fully coated. Let the shrimp marinate for 15 minutes to absorb the spices.
- Sauté the Shrimp: Heat a large skillet with sides over medium heat and add an additional tablespoon of olive oil. Add the marinated shrimp and sauté for about 1 minute on each side until they turn slightly pink and translucent. Avoid overcooking as they will finish cooking later in the rice. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: Whisk together the soy sauce, curry powder, and sesame oil in a small bowl and set aside to use during the fried rice step.
- Cook the Vegetables: If the skillet is quite dry, add an optional tablespoon of olive oil. Sauté diced carrot and onion over medium heat for 3-4 minutes until they soften. Add diced mushrooms, minced garlic, and grated ginger and continue cooking for another 3-4 minutes until mushrooms release moisture and cook down. Then stir in snap peas or thawed frozen peas and cook until just tender—approximately 3-4 minutes for snap peas or 1-2 minutes for thawed peas. Remove the cooked vegetables from the skillet and set aside.
- Fry the Rice: Add 3 tablespoons of vegetable or neutral oil to the skillet. Spread the cooked rice evenly and let it sit undisturbed for 3-4 minutes to allow the bottom to crisp slightly. Toss the rice with the prepared sauce, spread it out evenly again, and cook for an additional 3-4 minutes until the rice is slightly fried and flavorful.
- Combine and Finish: Return the sautéed shrimp and vegetables to the skillet and toss everything together until well mixed and heated through.
- Serve and Garnish: Serve the curry shrimp fried rice immediately. Optionally garnish with sliced scallions, chopped cashews, cilantro, and lime wedges for added freshness and texture.
Notes
- Use any long-grain white rice for best results. Cook according to package instructions or on the stovetop using 1 cup rice to 1 1/2 cups water, simmered for 15-20 minutes. Instant Pot users can use a 1:1 ratio with 3 minutes on high pressure.
- Make the rice ahead of time or use leftover rice. Spread freshly cooked rice on a baking sheet and chill in the fridge or freezer to cool and dry out, which prevents gummy fried rice.
- You can swap snap peas for frozen peas if preferred; thaw frozen peas before cooking.
- Avoid overcooking shrimp during sautéing to maintain tender, juicy texture.
- Adjust spice level by modifying curry powder amounts or using your preferred type of curry powder.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg
