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Bombay Rice with Shrimp

5 | 2 Reviews
Total Time:Prep: 25 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Sherry Flaquel, Cutler Bay, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 24, 2023

This recipe was given to me by a co-worker whose family is from India. I have served it many times at family get-togethers and brunches, and even at an engagement shower for a friend. I enclosed this recipe with her gift. —Sherry Flaquel, Cutler Bay, Florida

TEST KITCHEN APPROVED

Bombay Rice with Shrimp

5 | 2 Reviews Add your review
Yield:6 servings
Prep:25 min
Cook:20 min
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Ingredients

  • 1-1/2 cups uncooked instant rice
  • 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup water
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 pound cooked shrimp (31-40 per pound), peeled and deveined
  • 1 medium onion, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup golden raisins
  • 1 small tart apple, such as Pink Lady, Braeburn or Granny Smith, chopped
  • Optional: Minced fresh cilantro and lime wedges
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Directions

  1. Preheat oven to 350°. Cook rice according to package directions.
  2. Meanwhile, in a large bowl, combine soup, water, curry and salt. Stir in shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish.
  3. Bake, uncovered, until heated through, 20-25 minutes. If desired, serve with cilantro and lime wedges.

Nutrition Facts

1-1/3 cups: 367 calories, 13g fat (4g saturated fat), 117mg cholesterol, 802mg sodium, 43g carbohydrate (14g sugars, 4g fiber), 20g protein.
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