Bombay Shrimp Recipe

Last Updated on December 1, 2016 by Ed Joven

How to cook Bombay Shrimps

Bombay Shrimps Recipe - This Indian-inspired shrimp curry dinner is an easy way to change up your typical dinner fare.  Pair with coconut rice and a sprinkling of cilantro.

Enjoy...this is a great recipe!

• 5 teaspoons canola oil, divided
• 1 pound peeled and deveined shrimp
• ¾ teaspoon salt, divided
• ¼ teaspoon black pepper
• 1 ½ cups prechopped onion
• 1 ½ tablespoons curry powder
• 1 tablespoon mustard seeds
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground red pepper
• 1 ⅓ cups hot water
• 1 cup frozen peas and carrots
• 1 cup light coconut milk
• 1 cup uncooked instant rice
• 1 tablespoon chopped fresh cilantro

• 1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with ⅛ teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
• 2. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add ½ teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
• 3. While curry cooks, bring milk to a boil in a saucepan. Stir in remaining ⅛ teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
• 4. Place about ⅓ cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with ¾ teaspoon cilantro.