Curried shrimp and rice

Curried shrimp and rice

A very delicious and nutritious dish is rice with curried shrimp and spinach, it is full of flavor, incredible texture and is very simple to prepare.


  • 500 grams of peeled and deveined shrimp
  • 500 grams of white rice
  • 1 can of 400 grams of diced tomatoes
  • 1 teaspoon fish sauce
  • 1 tablespoon curry powder
  • 1 ½ cups cauliflower, chopped into small pieces
  • ½ onion, finely chopped
  • ¼ teaspoon ground ginger
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons olive oil, separated
  • 4 garlic, finely chopped
  • 1 cup fresh spinach
  • Salt and pepper to taste


  1. Add enough water to a saucepan and cook the rice over medium-high heat until tender, then set aside.
  2. Add 1 tablespoon of olive oil to a medium skillet over medium-high heat, then add the onion and sauté for 2 minutes until tender.
  3. Add the minced garlic and cook for 1 minute, then add the spinach, shrimp and season with salt and pepper to taste. Cook the prawns until they turn pink.
  4. Pour in the fish sauce, add the ground ginger and curry powder and whisk. Then add the tomatoes and lower the heat to medium-low and sauté slowly.
  5. Simmer for 15-20 minutes or until the sauce is thick and the flavors have blended.
  6. Mix the rice with the olive oil and once the curry sauce has thickened, turn it off and serve your curry shrimp rice garnished with cilantro.


  • Once cooked, you should refrigerate the shrimp within 2 hours. We also recommend storing the leftover curry separately from the rice and reheating them differently. If stored correctly, both the rice and the curry will keep for 3 days.
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