Curried Shrimp with Cilantro Lime Rice


For the rice:
  • 1 1/2 cups water
  • 1 cup jasmine rice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh cilantro, finely chopped
  • Salt, to taste
For the shrimp:
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup sweet yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1 cup fat-free, low-sodium chicken broth
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons fresh lime juice
  • 1/2 cup non-fat plain Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste


For the rice:
  1. Add water and rice to a medium pan and cook rice according to package directions.

  2. Once the rice is cooked, add the lime juice, cilantro, and salt, to taste. Stir gently to combine. Keep rice warm while you prepare the shrimp.
For the shrimp:
  1. Heat the oil in a large skill over medium heat for 2 minutes. Add the onion and garlic and cook, stirring, until softened, about 2 minutes.

  2. Add the curry powder and cook, stirring, until fragrant, about 1 minute.

  3. Add the broth and bring to a simmer.

  4. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes.

  5. Remove from the heat and stir in the Greek yogurt and cilantro. Season to taste with salt and pepper and serve.

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