Curry Shrimp with Lemony Yogurt, Golden Raisin Rice and Pickled Cabbage

This vibrant curry shrimp dish brings together warm spices, tangy pickled cabbage and a cool lemony yogurt sauce for a truly satisfying meal. The basmati rice is studded with golden raisins, adding a touch of sweetness that balances the savory curry.

Perfect for a weeknight dinner, this recipe is packed with flavor and comes together quickly. The pickled cabbage adds a bright, crunchy contrast, while the yogurt sauce ties everything together with its creamy, citrusy finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ tsp curry powder and cook, stirring, until fragrant, about 30 seconds. Stir in the rice, half the stock concentrates, ¾ cup water and ¼ tsp salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, zest and quarter the lemon. Roughly chop the cilantro.
3. In a medium microwave-safe bowl, combine the juice from half the lemon, 2 tbsp water and 2 tsp sugar. Stir in the shredded red cabbage and season with salt and pepper. Microwave for 1 minute. Add the juice from the remaining lemon and a pinch of salt. Set aside to pickle, stirring occasionally.
4. In a small bowl, combine the sour cream, yogurt, ¼ tsp curry powder and a pinch of lemon zest. Season with salt. Stir in water 1 tsp at a time until the mixture reaches a drizzling consistency.
5. Pat the shrimp dry with paper towels and season all over with salt, pepper and the remaining curry powder. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp and cook until browned and cooked through, 3-5 minutes per side. During the last minute, reduce heat to medium and stir in 1 tbsp butter and the remaining stock concentrate until melted and combined. Spoon the butter mixture over the shrimp to coat. Turn off heat and transfer shrimp to a cutting board.
6. Fluff the rice with a fork and stir in the golden raisins, ½ tbsp butter, ¼ tsp salt and the remaining lemon zest to taste.
7. Drain the pickled cabbage and stir in half the chopped cilantro. Slice the shrimp if desired. Divide the rice between bowls, top with shrimp and pickled cabbage. Drizzle with the yogurt sauce and garnish with remaining cilantro.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless chicken breast or thighs. Adjust cooking time as needed until chicken is cooked through.

What can I use instead of sour cream?

Greek yogurt or plain yogurt can be used in place of sour cream for a similar tangy flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.