Shrimp Curry with Broccoli and Rice

5 from 11 votes

Quick and easy, healthy and delicious. And the kids love it!

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Kristin

▢ 2 cups broccoli florets
▢ 12 ounces microwaveable brown rice (or pre-cook your own brown or white rice)
▢ ½ tablespoon olive oil
▢ 12 ounces frozen shrimp, raw, deveined (no need to thaw, use tail-off shrimp if you prefer)
▢ 2 teaspoons curry powder
▢ ½ teaspoon salt
▢ 1 cup unsweetened coconut milk (it's fine to use the lite version if you want)

Lightly steam broccoli florets by placing in a bowl and microwave loosely covered (leave an opening for steam to escape) for 90 seconds on high. Set aside.
2 cups broccoli florets
Cook brown rice according to package directions. Set aside.
12 ounces microwaveable brown rice
Heat the olive oil over medium heat in a large skillet. Add the shrimp and cook for 2-3 minutes, until the shrimp starts to turn pink.
½ tablespoon olive oil, 12 ounces frozen shrimp, raw, deveined
Add the curry powder and salt to the skillet and continue to cook until the shrimp is almost done.
2 teaspoons curry powder, ½ teaspoon salt
Add the rice, broccoli, and coconut milk to the skillet. Heat while stirring for 3-4 minutes until the mixture is hot and the shrimp is completely cooked.
1 cup unsweetened coconut milk

You can also use cooked quinoa with this recipe instead of rice. I actually used a frozen rice/quinoa blend I got from Trader Joe's and it was awesome!
Be careful to not overcook the shrimp, it's easy to do! You can tell when it's cooked when it turns from translucent to opaque.
Cooking for a really hungry family? Bulk it up with another 12 ounces of cooked rice. Add an additional ½ cup coconut milk and 1 teaspoon of curry powder to compensate.
No coconut milk? You can make your own: 1 cup half and half (use fat-free if you like), 1 tablespoon cornstarch, 1 teaspoon sugar, and ¼ teaspoon coconut extract.