Bombay Shrimp Curry with Coconut Rice

Serve yourself a wonderful glass of wine and settle in and enjoy creating this delicious recipe, shared by our dear friend and fellow foodie, Lisa Hoener. Bombay Shrimp is a tantalizing, simple curry to tease your taste buds, perfectly balanced by Coconut Rice.

Bombay Shrimp

We love serving this dish in Le Creuset Mini-Cocotte’s. Be creative on the presentation!



Bombay Shrimp Curry with Coconut Rice

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  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes



Make Bombay Shrimp

  • 5 teaspoons olive oil, divided
  • 1 pound peeled and deveined shrimp
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped onion
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon mustard seeds
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 1/3 cup chicken broth
  • 1 cup frozen peas
  • 1 cup finely, small diced carrots

Make Rice

  • 1 cup uncooked, rinsed Jasmine rice
  • 1 cup light coconut milk
  • 1/2 cup of chicken broth


  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons Toasted Coconut
  • 12 small Serrano pepper’s thinly sliced
  • Sriracha, Thai hot sauce



  1. Start your rice first as it will require more time than the shrimp, bring coconut milk and broth to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cook rice according to package directions adding additional broth if required.

Bombay Shrimp

  1. While rice is cooking, heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
  2. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion and carrots; cook 3-5 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, followed by mustard seeds, cinnamon and red pepper; cook 1 minute, stirring constantly. Add hot broth and peas; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.

Serve & Garnish

  1. Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture.
  2. Sprinkle each serving with 3/4 teaspoon cilantro, sliced Serrano’s to taste, 1/2 tablespoon of toasted coconut and a small decorative drizzle of Sriracha.


Adapted By Lisa Hoener | from Cooking Light


  • Serving Size: 4