We Need Your Feedback!

The American Diabetes Association needs your feedback to ensure we are providing the right information in the right way.

You can take the survey now, if you're ready, or take it later after you've spent more time on the site.

Thank you in advance for your help!

Take the Survey Now Take the Survey Later No, thank you.
Advertisement

Diabetes Forecast

The Healthy Living Magazine

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

Ingredients

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

Directions

  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.
 
Advertisement

Recipe Finder

Show me recipes in:

Get Free Health Tips

Register for free recipes, news you can use, and simple health tips – delivered right to your inbox.