GF Curried Rice and Shrimp

Photo courtesy of Real Simple

This recipe is so easy to make this and it doesn’t take long at all. Clean up is quick, which is a winner in my book, as well as of of the healthy ingredients. I found the original recipe on Real Simple, however I made a few revisions. A couple of which would be that I used brown rice instead of white rice. I also used coconut oil instead of olive oil. The flavor the coconut oil brings to the curry is such a great combination. After a few more tweaks and additions, I have made it just right.

The cook time was originally off for me. I think it’s because I changed the type of rice from the original recipe. Depending on the type of rice you have, cook time may vary for you as well. For me, I just simmered the dish until the rice had absorbed all of the water. You’ll be able to tell when it’s about 5 minutes from being done, at which time you will put in the shrimp.



  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 2 1/2 teaspoons curry powder
  • 1 cup brown rice
  • kosher salt and black pepper
  • 1 1/2 pounds large shrimp, peeled and de-veined
  • 1/2 cup fresh basil
  • 1 cup cherry tomatoes


  1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
  3. Add the rice, 2½ cups water, and salt and pepper to taste and bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes.
  4. Season the shrimp with salt and pepper to taste. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil. (If you want to use frozen cooked and ready to eat shrimp like I did, just run them under cold water for a min and let strain. Then season with salt and pepper and add shrimp right towards the end.
  5. Cut the cherry tomatoes in half and at the end. The balance of the spicy curry with the sweet, cool, savory tomatoes made for a wonderful merriment of flavors!

Serves 4| Hands-On Time: 20m | Total Time: 45m

Health Benefits

Curry– rich in vitamins such as vitamin C, vitamin A and vitamin B6. Contains antioxidants as well as boosts immunity and healing.

Coconut oil– contains Vitamin-E and Vitamin K and minerals such as Iron. It helps in healthy growth of hair providing them a shiny complexion. Prevents dryness and flaking of skin. Delays wrinkles, and sagging of skin. Coconut oil helps improve the digestive system, prevents various stomach and digestion related problems. The saturated fats present in coconut oil contain anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion.

Brown Rice– excellent source of manganese, and minerals such as selenium and magnesium. Brown rice has more nutrients than white rice because it has only the outer layer, called the hull, removed while white rice has been refined with several layers which means nutrients are removed. It is also a great source of energy and fiber which helps to burn fat. The fiber in brown rice also helps satisfy your appetite which may decreasing your chances of overeating.

Basil– can be used to treat constipation, stomach cramps and indigestion. It is also a great source of magnesium, which helps blood vessels relax, which can improve blood flow.

Carrots– are a good source of vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium and thiamine. Carrots improve vision, prevent heart disease and cancer.


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