Buttery shrimp scented with aromatics, garam masala and curry powder get layered with basmati rice in this streamlined version of an Indian favorite. Round it all out with fresh herbs, yogurt and cashews for added satisfaction.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 large shallots, halved and thinly sliced
- 6 tablespoons unsalted butter, melted
- Kosher salt
- 1 pound large shrimp
- 2 teaspoons finely grated peeled fresh ginger
- 2 cloves garlic, finely grated
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 4 8.8-ounce packages microwavable basmati rice (or 7 cups cooked rice)
- 1 cup fresh cilantro and/or mint, roughly chopped
- Yogurt and chopped toasted cashews, for serving
Instructions
- Put a rimmed baking sheet in the upper third of the oven; preheat to 475 degrees F. Add the shallots, drizzle with 1 tablespoon melted butter and season with salt; spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes.
- Meanwhile, butterfly the shrimp: Peel the shrimp; make a deep cut down the center of the shrimp’s back from head to tail without cutting all the way through. Remove the vein with the tip of the knife. Open the shrimp along the cut so it lies flat. Transfer to a large bowl.
- Combine the remaining 5 tablespoons melted butter, the ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss. Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss.
- Add the shrimp to the baking sheet with the shallots and spread in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes.
- Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup herbs. Top each serving with yogurt and cashews.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1221 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 213 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 228 mg |
| Sodium | 1096 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1221 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 213 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 228 mg |
| Sodium | 1096 mg |
Reviews
We loved it. I halved the recipe for two and used my shawarma seasoning that I made the week before. Made my own jasmine rice. Everything else the same.
Made it all on stovetop, used Success boil in bag rice: one bag of basmati and one of brown to make it healthier. Mixed the cooked rice with the spice butter plus sauteed spinach. Forgot to add the cashews but still really enjoyed it! Will make again.
Very good! I only used 3C of cooked basmati and 1 lb of shrimp, and kept all the other ingredients as listed. Next time I’ll add more curry and garam masala to our taste, but we loved it!
This was easy and excellent!!!! I put red pepper flakes ontop to add more heat! Def a must try! Next time I’ll add some scallops too!
Perfection
Had high hopes for this one…. Well the shrimp was good. As for the rest. It was pretty darn dry. Adding the cashews made it worse. Gonna go get some hi quality h2o now… God speed and happy cooking
I used cooked basmati rice in the traditional way and upped the shrimp. I also added some turmeric as others mentioned. I’ve made this several times before adjusting and reviewing and it’s a great recipe.
This is going to be a repeater in my house. Lots of flavor and textures. Delicious!
Better than takeout! Don’t skip the yogurt or cashews. I doubled the amount of shrimp.
Delicious. I used cooked basmati rice(not microwaveable pouches) and added tumeric to the seasoning. After taking out of the oven I added some fresh chopped spinach and pineapple. Everyone loved it!