Forktionary

Shrimp Ceylon Recipe

Experience the vibrant flavors of Sri Lanka with this quick and easy Shrimp Ceylon recipe! A delightful fusion of spicy curry, succulent shrimp, and fragrant rice, ready in under 30 minutes. This dish captures the essence of the Indian Ocean in every bite, offering a delicious and exotic meal with minimal prep time.

Prep Time 10 mins
Cook Time 30 mins
Calories 384.7 kcal
Protein 56g
Rating 5.0 (1 Reviews)
Shrimp Ceylon 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shrimp Ceylon

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How to Make Shrimp Ceylon

  1. Rinse basmati rice and combine with 2 1/2 cups of water and chopped cilantro in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed.
  2. Once cooked, fluff the rice gently with a fork and set aside.
  3. While the rice cooks, in a large skillet, heat coconut oil over medium-high heat.
  4. Add green beans, minced garlic, and chopped chilies. Sauté for 1 minute.
  5. Stir in curry powder and cook for another 2-3 minutes, until fragrant.
  6. In a bowl, gently toss the shrimp with salt and pepper.
  7. Add the shrimp to the skillet and stir-fry for 4-5 minutes, until bright pink and opaque.
  8. In a small bowl, whisk together lime juice and brown sugar until sugar dissolves.
  9. Serve the shrimp over the cooked rice. Drizzle the lime juice mixture over the shrimp and rice before serving.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

14g

Fat

6g

Carbs

15g

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Main Courses Lunch Main Dish / Dinner Seafood Shrimp Recipes Asian Indian Southern Healthy Gluten Free Summer Recipes 30 Minutes Or Less

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Curries Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Rice Seafood Asian Indian Easy Dinner Party Low Fat Shrimp Dietary Spicy Low Saturated Fat Stir Fry Low In Something Pasta Rice And Grains Shellfish Taste Mood Technique From Scratch