Description
This Quick Curry Shrimp Fried Rice recipe offers a vibrant and flavorful meal combining tender shrimp, aromatic curry spices, fresh vegetables, and perfectly fried rice. It’s a speedy and delicious dish that brings an exotic twist to classic fried rice, ideal for a quick weeknight dinner packed with bold tastes and textures.
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 and Aromatics
- 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
Oils and Rice
- 1 Tablespoon olive oil (for sautéing shrimp)
- Optional: 1 Tablespoon olive oil (for sautéing vegetables)
- 3 Tablespoons vegetable oil or neutral oil
- 3 cups cooked rice, cooled (~1 cup dried)
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 1 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 Shrimp and Vegetables: 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 garnished with sliced scallions, chopped cashews, cilantro, and lime wedges for added freshness and texture.
Notes
- Use day-old rice or cooled cooked rice for best frying results to avoid sogginess.
- You can substitute snap peas with other green vegetables such as green beans or bell peppers.
- Adjust the amount of curry powder and soy sauce according to your preferred spice and saltiness level.
- For a nut-free version, omit the chopped cashews garnish.
- Make sure not to overcook shrimp in the initial sauté, since they will cook further when combined with rice.
