Shrimp curry rice is an aromatic Asian dish that delights with its depth of flavors and richness of beneficial nutrients. Perfect for lovers of exotic tastes, this dish combines sweetness, spiciness, and a creamy texture, delivering a true feast for the senses.
Shrimps, the main star of this curry, are an excellent source of high-quality protein and contain important omega-3 fatty acids essential for heart and brain health. Additionally, they are rich in selenium, an important antioxidant that helps combat cellular damage and supports the immune system.
Tomatoes and mango not only add sweetness and color to the curry but are also rich in vitamins A and C, which support vision and the immune system and have antioxidant properties. Mango also provide fiber, which helps maintain proper digestive function.
Coconut milk, which gives the curry its creamy consistency, is also a valuable source of medium-chain fats that can boost metabolism and are quickly converted into energy by the body.
Basmati rice is not only the aromatic base of this dish but also a source of carbohydrates that provide long-lasting energy and fiber that aids digestion.
Chili peppers add a spicy touch to the dish, stimulating metabolism and increasing thermogenesis, which can contribute to calorie burning.
Shrimp and mango curry is a dish that not only pampers the palate but also brings health benefits thanks to carefully selected ingredients. Perfect for a hearty lunch or an exquisite dinner, it will surely satisfy anyone who wants to combine the pleasure of eating with health care.
How to make shrimp curry with rice? Discover a simple recipe for curry with rice!

Preparation time: 15 min
Calories: 635
Protein: 25 g
Carbohydrates: 68 g
Fats: 32 g

Ingredients for shrimp curry rice:

• Shrimps 1 cup (100 g)
• Tomato 1 small (180 g)
• Mango about 1/2 medium (100 g)
• Coconut milk 1/2 cup (70 g)
• Tomato passata 1/4 cup (50 g)
• Basmati rice 1/2 packet or 5 tablespoons (50 g)
• Chili pepper 1/2 medium (10 g)
• Garlic 1 clove (5 g)
• Clarified butter 1 teaspoon (5 g)
• Lemon juice / Lime juice 1 teaspoon (3 g)
• Salt
• Garam masala
• Chili
• Curry

Preparation of shrimp curry rice:

Step 1: If using frozen shrimps, first thaw them in cold water. Once thawed, start preparing the remaining ingredients.

Step 2: Cook the rice (check the recipe). In the meantime, start preparing the other ingredients.

Step 3: Wash, dry, and cut the tomato into wedges (remove the hard, green parts from the center). Wash, peel, and cut the mango into smaller pieces. Wash, dry, and finely chop the chili pepper. Peel and mince or finely chop the garlic.

Step 4: Heat the butter in a saucepan. After a moment, add the tomato, garlic, and chili pepper. Sauté over medium heat for about 2-3 minutes, stirring constantly.

Step 5: Add the passata and a bit of water (about 1/2-1 cup). Bring to a boil.

Step 6: Then add the mango and shrimp. Cook until the shrimp are properly cooked, about 5 minutes. Pour in the coconut milk and season to taste with salt, garam masala, chili powder, and curry powder. Heat briefly, stirring constantly.

Step 7: Serve on a plate and lightly drizzle with lime or lemon juice. Enjoy with rice.

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