Prawn rice or shrimp rice. Every layer of this rice is loaded with lip-smacking flavors of succulent prawns, spices, coconut milk, and curry leaves. It’s hearty, healthy and spicy. Perfect if you want to add some easy meal ideas in your meal rotation!
If you have fallen out of love with boring meal ideas, I’m here to help you. Sometimes, our weekly menu needs a refresh and not everyone finds it easy to create delicious meals from scratch every day. But, don’t worry, here’s a quick and easy dinner idea to inject that much needed flavor and taste back into your weeknight meal.
This prawn rice or shrimp rice is all about introducing intense depth of flavor and taste to your everyday meals. This recipe is actually inspired by a classic Indian dish called chemmeen chor that literally translates to prawn rice. Succulent prawns tossed in spices and the distinct flavor profile from fresh coconut milk make this dish so unique and a must try.
Prawn Rice or Shrimp Rice Recipe
Fry prawns (shrimp) – Make sure the prawns are deveined and cleaned. I have used tiger prawns in this recipe, but opt for frozen prawns for a quick meal idea. Toss them in a simple mixture of ground turmeric, red chili powder, lemon juice, salt and pepper. Pan fry in a little oil and set aside.
Cook rice – In this recipe, it’s imperative that you cook rice separately to achieve the perfect texture. Cook rice with plenty of water until tender. This process may take about 8-10 minutes depending on the rice type and brand. Also, cool rice completely before adding it to the prawns.
Make prawn rice – Place the pan in which you fried prawns over medium heat and fry ginger, garlic, red chilies and curry leaves. Once fried, stir in the prawns and coconut milk. Trust me, this combo brings in so much flavor to the dish. Finally, stir in rice. Isn’t this recipe so easy?
More Easy Prawn (Shrimp) Recipes:
Prawn Rice | Shrimp Rice | Video
Delicious and ultra flavorful prawns (shrimp) in coconut infused rice
Ingredients
- 2 cups rice (basmati, long grain, jasmine), rinsed
- Water, to cook rice
- 500 g prawns or shrimp, deveined and tails removed
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chili powder
- Juice of half of lemon
- 1 teaspoon minced ginger (ginger paste)
- 1 teaspoon minced garlic (garlic paste)
- 2 dried red chilies (or chopped green chilies)
- 1 sprig curry leaves
- 2 tablespoons coconut milk
- Salt and pepper to taste
- Curry leaves, to garnish
- Cashew nuts, to garnish (optional)
Instructions
- Fill a large saucepan with water and place over high heat. Add rice. Stir gently. Bring to a boil. Follow the package instructions for cooking time. I cooked rice for about 7-10 minutes. Rice is ready when it’s soft enough to eat, but not mushy. Drain. Set aside. Cool completely.
- Place prawns (shrimp) in a large bowl. Add ground turmeric, red chili powder and lemon juice. Toss to coat prawns in the spices. Season with salt and pepper.
- Meanwhile, heat oil in a large frying pan or skillet over medium-high heat.
- Add prawns in a single layer. Cook one side for about 3-4 minutes and then flip and cook for another 3 minutes or until the prawns have lost their translucency and turned pink. Remove from pan.
- To the same pan, add ginger, garlic, red chilies and curry leaves. Sauté, stirring, for one minute or until fragrant.
- Add prawns and coconut milk. Stir to combine. Simmer for 1 minute.
- Add cooked rice. Toss.
- Garnish with more curry leaves.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 369Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 266mgSodium 1325mgCarbohydrates 47gFiber 1gSugar 9gProtein 33g
The nutritional data is for information purposes only
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