- 4
- 30 mins
- 35 mins
Ingredients
- 3 tablespoons canola oil
- 2 cloves garlic, sliced
- 1 cup long-grain white rice
- 2 teaspoons curry powder
- kosher salt and black pepper
- 1 1/4 pounds peeled and deveined large shrimp
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 large shallot, sliced
- 1 10-ounce bag frozen peas, thawed
- 1/2 cup chopped fresh mint
- 1 tablespoon fresh lime juice, plus lime wedges for serving
Preparation
Step 1
Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant,
about 30 seconds. Add the rice and cook, stirring often, for 2 minutes. Add the curry powder, 1¾ cups water, and ¼ teaspoon
each salt and black pepper and stir to combine. Bring to a boil, reduce heat, cover, and simmer until the rice is tender,
18 to 22 minutes. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque through-out, 4 to 6 minutes. Transfer to a plate and sprinkle with the crushed red pepper.
Add the remaining tablespoon of oil to the skillet. Add the shallot and peas and cook, tossing occasionally, until the shallots are tender and the peas are heated through, 2 to 3 minutes. Mix in the mint, lime juice, and ¼ teaspoon each salt and black pepper. Serve the rice with the shrimp, peas, and lime wedges.