Close up view of coconut curry rice with shrimp in a white bowl.

Coconut Curry Rice with Shrimp

Looking for a great way to reinvent leftover rice? Look no further than this Coconut Curry Rice with Shrimp recipe!

  • Servings
    4
  • Serving Size
    1 ½ cups
  • Prep Time
    10 min
  • Cook Time
    20 min
  • Total Time
    30 min

Ingredients

  • 1 (14.5 ounce) can tomatoes, diced with peppers and onions
  • 8 ounces mushrooms, sliced
  • 1 pound raw shrimp, peeled
  • 2 tablespoons Thai red curry paste
  • 2 cups cooked U.S. white rice
  • ¾ cup lite coconut milk
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • ¼ teaspoon salt to taste
  • ¼ cup fresh cilantro, chopped

Directions

  • Combine tomatoes, mushrooms, shrimp, and curry paste in a large nonstick skillet. Bring to a boil over medium high heat. Cover and cook 4 minutes or until shrimp are opaque, stirring occasionally.
  • Reduce heat to medium low, stir in the remaining ingredients, except the cilantro. Cook, uncovered, for 5 minutes or until heated thoroughly and thickened slightly. Stir in the cilantro. Serve in shallow bowls. Sprinkle with black pepper, if desired.

Recipe Notes

Cook’s Tip: For a thicker consistency, let stand 10 minutes before serving.

Nutrition Facts

  • Serving 1 ½ cups
  • Calories 290
  • Total Fat 4g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 145mg
  • Sodium 104mg
  • Carbohydrates 40g
  • Dietary Fiber 3g
  • Sugar 10g
  • Protein 21g