Indian-Style Shrimp with Vegetable Rice & Sesame Seeds

Indian-Style Shrimp

with Vegetable Rice & Sesame Seeds

25 MIN
+$1.99/serving 4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    In this dish, plump shrimp boast a lightly spiced and vibrant flavor thanks to a medley of tomato achaar, soy glaze, sautéed aromatics, and vadouvan curry powder. It's served over a bed of fluffy white rice studded with sugar snap peas and mushrooms for a crisp and earthy contrast.
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    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
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    fresh
    ingredients
    Indian-Style Shrimp with Vegetable Rice & Sesame Seeds
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • ¼ cup Tomato Achaar
    • 1 cup Long Grain White Rice
    • 2 tsps Vadouvan Curry Powder
    • 3 Tbsps Soy Glaze
    • ½ lb Sugar Snap Peas
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    • 4 oz Mushrooms
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. In a bowl, combine the soy glaze, half the sautéed aromatics, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and remaining sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    Cook & glaze the chicken
    4 Cook & glaze the chicken

    Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the curry powder. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Add the cooked vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed chicken (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. In a bowl, combine the soy glaze, half the sautéed aromatics, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients & make the glaze
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and remaining sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook & glaze the chicken

    Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the curry powder. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat.

    Cook & glaze the chicken
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Add the cooked vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed chicken (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

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