Bombay Shrimp over Coconut Rice

This dish has 4 parts: Shrimp, Curry Mix, Rice, and Coconut Milk. The coconut milk is kept in the pantry and not frozen.

White Jasmine Coconut Rice:

1. Bring 1 cup water and 1/2 teaspoon salt (optional) to a boil.
2. Add 1 cup jasmine rice and 1/4 can coconut milk, reserving the remaining coconut milk for the shrimp curry.
3. Bring back to a boil, lower heat, and simmer approximately 15 minutes.

QuickThaw: QuickThaw shrimp, veggies, and curry mix by submerging well-sealed containers in water for 15–20 minutes. Rinse and drain shrimp and veggies.

Curry: In a large saucepan over medium heat, sauté the curry mix, stirring constantly, for 3–5 minutes. Add 3/4 can coconut milk and the shrimp/veggies. Simmer until shrimp are cooked and opaque, approximately 2–3 minutes.

Internal temp: 145°F.

Serving Suggestions: Serve curry over rice. Green salad. Albariño.

Please Note: Cooking times are estimates and vary based on your actual oven, stovetop, or slow cooker, as well as item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant-read pocket thermometers – they are inexpensive, convenient, and very easy to use.

Per Serving: With Rice: 630 cal, 27g fat, 22g saturated fat, 200mg cholesterol, 690mg sodium, 64g carbohydrates, 4g fiber, 2g sugar, 36g protein.

Per Serving: Shrimp/Curry Only: 350 cal, 20g fat, 16g saturated fat, 200mg cholesterol, 680mg sodium, 13g carbohydrates, 3g fiber, 2g sugar, 31g protein.

Contains: Shellfish/Shrimp. Soy.

Lifestyle: Gluten-Free. Dairy-Free.

Optional At-Home Keto Modification: Serve over cauliflower rice for a keto-friendly option.

Ingredients: shrimp, rice, coconut milk, crushed tomato, peas, carrots, onion, garlic, ginger, cilantro, curry powder, cinnamon, cayenne pepper, salt.

Please Note: Because Dinner Done dishes are hand-crafted, exact information may vary. Serving size: 3 servings per entrée, unless otherwise stated.