Curried Shrimp Biryani
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (about 1⅔ cups each)
  • 3 shallots, halved and thinly sliced
  • 6 Tbsp unsalted butter, melted
  • ¾ tsp salt, divided
  • 1½ lbs raw shrimp, peeled and deveined
  • 2 tsp finely grated peeled fresh ginger
  • 2 cloves garlic, minced
  • 2 tsp curry powder
  • 1 tsp garam masala
  • ½ tsp paprika
  • 4 (8.8-oz) packages microwavable basmati rice (or 6 cups cooked rice)
  • 1 cup fresh cilantro, roughly chopped and divided
  • ½ cups toasted cashews, for serving
  1. Preheat oven to 475 degrees F. To a rimmed baking sheet, add the shallots, drizzle with 1 tablespoon melted butter and season with ¼ teaspoon salt; spread in a single layer. Roast until softened and starting to brown, about 5 minutes.
  2. Meanwhile, butterfly the shrimp by making a deep cut down the center of the shrimp's back without cutting all the way through; transfer to a medium bowl.
  3. Combine the remaining 5 tablespoons melted butter, ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika and toss.
  4. To the baking sheet, add the rice, remaining ½ teaspoon salt, and ½ cup chopped cilantro to the remaining spice butter; toss. Add the shrimp to the baking sheet and spread in a single layer. Drizzle rice with ¼ cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, about 18 to 20 minutes.
  5. After baking, remove the foil and top with remaining ½ cup chopped cilantro and roasted cashews. Serve hot.
Recipe from Food Network
Nutrition Information
Serving size: 1⅔ cups Calories: 581 Fat: 24.4 Carbohydrates: 66.6 Sugar: 2.0 Sodium: 865 Fiber: 2.0 Protein: 26.6 Cholesterol: 187
Recipe by Prevention RD at