Diabetes Forecast

Curried Rice With Shrimp and Basil

Per Serving

Curried Rice With Shrimp and Basil

Makes: 4 servings
Serving Size: 1 cup
Calories 215
Fat 5 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 27 g
Fiber 3 g
Sugars 3 g
Cholesterol 115 mg
Sodium 565 mg
Potassium 275 mg
Protein 16 g
Phosphorus 265 mg
Choices: Starch 1.5, Vegetable 1, Lean Meat 1, Fat 0.5
  • Makes: 4 servings
  • Serving Size: 1 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes


1 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp. curry powder
2 cups frozen, cooked brown rice
1/3 cup low-fat, reduced-sodium chicken broth
12 oz. frozen, cooked, peeled, and deveined shrimp, thawed and patted dry
1/4 tsp. freshly ground black pepper
1/2 cup fresh sliced basil
1/4–1/2 tsp. hot sauce


  1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 6 to 7 minutes. Add the curry powder and sauté for 1 minute.
  2. Add the frozen brown rice, breaking up any large chunks. Sauté the rice for 3 minutes. Add the broth, cover, and cook for 6 to 8 minutes, until the broth is absorbed and the rice is tender.
  3. Add the shrimp and black pepper, and cook for 2 to 3 minutes, until the shrimp is heated through. Add the basil and hot sauce, and serve.

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