Directions:
- Heat the oil in a large skillet over medium heat. Add the onion, carrots, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute.
- Add the rice and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
- Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.54 Kcal (463 kJ) | ||
| Calories from fat | 44.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 8% | |
|---|---|---|---|
| Cholesterol | 3.7mg | 1% | |
| Sodium | 666.31mg | 28% | |
| Potassium | 244.52mg | 5% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 41.63 Kcal (174 kJ) | ||
| Calories from fat | 16.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 8% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 1% | |
| Sodium | 250.95mg | 28% | |
| Potassium | 92.09mg | 5% | |
| Total Carbs | 5.36g | 5% | |
| Sugars | 1.8g | 19% | |
| Dietary Fiber | 1.47g | 16% | |
| Protein | 1.19g | 6% | |
| Vitamin C | 4.4mg | 19% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 6% | |
| Calcium | 19.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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