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Quick Curry Shrimp Fried Rice Recipe

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★★★★★

4.6 from 94 reviews

This Quick Curry Shrimp Fried Rice is a flavorful and vibrant dish that combines succulent marinated shrimp with a medley of sautéed vegetables and fragrant curry spices. Perfect for a fast yet satisfying meal, this recipe features a delightful balance of textures and bold flavors finished with fresh garnishes like scallions, cashews, cilantro, and lime.

Ingredients

Scale

Marinade

  • 1/2 Tablespoon curry powder
  • 1/2 tsp ground cumin
  • 1 Tablespoon soy sauce
  • 2 Tablespoons olive oil
  • 1 lb raw shrimp, peeled and deveined

Sauce

  • 1/4 cup soy sauce
  • 1 Tablespoon curry powder
  • 2 tsp sesame oil

Vegetables

  • 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

Other Ingredients

  • 1 Tablespoon olive oil for sautéing (plus optional additional 1 Tablespoon olive oil)
  • 3 Tablespoons vegetable or neutral oil
  • 3 cups cooked rice, cooled (~1 cup dried)
  • Scallions, sliced (for garnish)
  • Cashews, chopped (for garnish)
  • Cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Sauté 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.
  5. Cook 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.
  6. Toss Everything Together: Return the sautéed shrimp and vegetables to the skillet and toss everything together until well mixed and heated through.
  7. Serve: 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 day-old cooked rice or ensure rice is cooled to prevent clumping and achieve better fried rice texture.
  • Adjust the curry powder amount according to spice preference.
  • Be careful not to overcook the shrimp in the first sauté, as they will finish cooking when combined with the rice.
  • Optional garnishes like scallions, cashews, cilantro, and lime wedges add freshness and crunch.
  • You can substitute snap peas with frozen peas if fresh ones are unavailable.

Keywords: shrimp fried rice, curry shrimp, quick fried rice, easy dinner, Asian inspired rice dish, curry powder shrimp, sautéed shrimp rice

Find it online: https://busyrecipe.com/quick-curry-shrimp-fried-rice-recipe/