I usually make this recipe when I'm in the mood for something quick but don’t want to compromise on taste or texture. Basmati rice and shrimp pair well together, while the mushrooms and teriyaki sauce add an extra layer of flavor. It’s the kind of dish that doesn’t require too much effort, yet you end up with a hearty and balanced lunch or dinner.
Quick Info
Total Time: 35 minutes
Servings: 2
Difficulty: Easy
Ingredients
150 g basmati rice
1.5 cups water (approximately 375 ml)
150 g peeled shrimp (fresh or frozen)
12 small brown mushrooms
1 cup corn kernels (canned, drained)
1 teaspoon sesame seeds
1 teaspoon flaxseeds
2 teaspoons curry powder
Salt and pepper to taste
2-3 tablespoons teriyaki sauce
Instructions
1. Rinse the basmati rice well under cold water until the water runs clear. Don’t skip this step; otherwise, the rice will be sticky.
2. Drain the rice thoroughly and place it in a pot with 1.5 cups of cold water. Bring to a boil over medium heat. Once it starts to boil, reduce the heat to low.
3. Slice the mushrooms into thin slices or cubes, as you prefer. Add them to the rice immediately after lowering the temperature, cover with a lid, and let it cook. If you’re using larger mushrooms, slice them thinner so they cook along with the rice.
4. When the rice is almost done (about 10-12 minutes in), add the corn, curry powder, and a pinch of salt. Gently stir and let it cook for another 2-3 minutes.
5. Meanwhile, prepare the shrimp. If they are frozen, quickly rinse them in cold water and pat them dry with a towel. Sprinkle with salt and pepper.
6. Steam the shrimp for 4-6 minutes. You can use a steamer or a colander placed over a pot of boiling water. Cover with a lid. They are done when they turn pink and are slightly firm to the touch.
7. Finally, serve the rice with vegetables on plates. Place the shrimp on top. Sprinkle with sesame and flaxseeds.
8. Drizzle teriyaki sauce over the top, to taste. Serve immediately.
Why I Make This Recipe Often
It helps me when I need a quick meal with ingredients I usually have on hand. Shrimp cooks quickly, and basmati rice doesn’t require much attention. The recipe is adaptable and easy to double for more people.
Tips and Variations
Tips
- Use quality basmati rice; you can really feel the difference in texture.
- If the rice seems dry at the end, add 1-2 tablespoons of hot water and stir, then cover for 2 minutes.
- For a creamier texture, you can add half a teaspoon of sesame oil at the end.
- Don’t rinse the shrimp after cooking; they will lose their flavor.
Substitutions
- Basmati rice can be replaced with jasmine rice or even quinoa.
- You can use pre-cooked shrimp; just steam them for 2 minutes to warm them up.
- Brown mushrooms can be swapped for button or shiitake mushrooms.
- The corn can be omitted or replaced with edamame or frozen peas.
Variations
- Add some diced red bell pepper to the rice for more color and flavor.
- Include chopped green onions when serving.
- Substitute teriyaki sauce with soy sauce mixed with a bit of honey and grated ginger for a different flavor.
Serving Ideas
- Goes well with a cucumber salad or mixed greens.
- You can sprinkle chili flakes for a spicier kick.
- You can also add chopped cilantro or parsley at the end.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes, that’s fine. Thaw them in cold water and dry them well before cooking.
2. Is it necessary to wash the rice?
Yes, to keep the grains separate. Otherwise, the rice will become sticky.
3. How long does it keep in the fridge?
Up to 2 days in a covered container.
4. Can I add other vegetables?
Yes, peas or diced carrots work well in the mix.
5. Can I replace teriyaki with something else?
Yes, any soy-based sauce, or even a splash of lemon and a bit of sesame oil.
Nutritional Values
One serving (half of the recipe) has approximately:
350-400 calories
30 g carbohydrates (mainly from rice)
18 g protein (from shrimp and rice)
6 g fat (mostly unsaturated)
Moderate sodium and fiber, depending on the sauce used and vegetables added.
It is gluten-free if you choose a gluten-free teriyaki sauce.
Storage and Reheating
It keeps for 1-2 days in the fridge in a well-sealed container. To reheat, microwave for 1 minute covered, or heat in a pan with 1 tablespoon of water over low heat. Don’t reheat the shrimp too much, as they can become tough. You can also enjoy it at room temperature if it hasn’t been left out for too long.
The recipe is flexible, doesn’t require complicated techniques, and turns out well almost every time.
Quick Info
Total Time: 35 minutes
Servings: 2
Difficulty: Easy
Ingredients
150 g basmati rice
1.5 cups water (approximately 375 ml)
150 g peeled shrimp (fresh or frozen)
12 small brown mushrooms
1 cup corn kernels (canned, drained)
1 teaspoon sesame seeds
1 teaspoon flaxseeds
2 teaspoons curry powder
Salt and pepper to taste
2-3 tablespoons teriyaki sauce
Instructions
1. Rinse the basmati rice well under cold water until the water runs clear. Don’t skip this step; otherwise, the rice will be sticky.
2. Drain the rice thoroughly and place it in a pot with 1.5 cups of cold water. Bring to a boil over medium heat. Once it starts to boil, reduce the heat to low.
3. Slice the mushrooms into thin slices or cubes, as you prefer. Add them to the rice immediately after lowering the temperature, cover with a lid, and let it cook. If you’re using larger mushrooms, slice them thinner so they cook along with the rice.
4. When the rice is almost done (about 10-12 minutes in), add the corn, curry powder, and a pinch of salt. Gently stir and let it cook for another 2-3 minutes.
5. Meanwhile, prepare the shrimp. If they are frozen, quickly rinse them in cold water and pat them dry with a towel. Sprinkle with salt and pepper.
6. Steam the shrimp for 4-6 minutes. You can use a steamer or a colander placed over a pot of boiling water. Cover with a lid. They are done when they turn pink and are slightly firm to the touch.
7. Finally, serve the rice with vegetables on plates. Place the shrimp on top. Sprinkle with sesame and flaxseeds.
8. Drizzle teriyaki sauce over the top, to taste. Serve immediately.
Why I Make This Recipe Often
It helps me when I need a quick meal with ingredients I usually have on hand. Shrimp cooks quickly, and basmati rice doesn’t require much attention. The recipe is adaptable and easy to double for more people.
Tips and Variations
Tips
- Use quality basmati rice; you can really feel the difference in texture.
- If the rice seems dry at the end, add 1-2 tablespoons of hot water and stir, then cover for 2 minutes.
- For a creamier texture, you can add half a teaspoon of sesame oil at the end.
- Don’t rinse the shrimp after cooking; they will lose their flavor.
Substitutions
- Basmati rice can be replaced with jasmine rice or even quinoa.
- You can use pre-cooked shrimp; just steam them for 2 minutes to warm them up.
- Brown mushrooms can be swapped for button or shiitake mushrooms.
- The corn can be omitted or replaced with edamame or frozen peas.
Variations
- Add some diced red bell pepper to the rice for more color and flavor.
- Include chopped green onions when serving.
- Substitute teriyaki sauce with soy sauce mixed with a bit of honey and grated ginger for a different flavor.
Serving Ideas
- Goes well with a cucumber salad or mixed greens.
- You can sprinkle chili flakes for a spicier kick.
- You can also add chopped cilantro or parsley at the end.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes, that’s fine. Thaw them in cold water and dry them well before cooking.
2. Is it necessary to wash the rice?
Yes, to keep the grains separate. Otherwise, the rice will become sticky.
3. How long does it keep in the fridge?
Up to 2 days in a covered container.
4. Can I add other vegetables?
Yes, peas or diced carrots work well in the mix.
5. Can I replace teriyaki with something else?
Yes, any soy-based sauce, or even a splash of lemon and a bit of sesame oil.
Nutritional Values
One serving (half of the recipe) has approximately:
350-400 calories
30 g carbohydrates (mainly from rice)
18 g protein (from shrimp and rice)
6 g fat (mostly unsaturated)
Moderate sodium and fiber, depending on the sauce used and vegetables added.
It is gluten-free if you choose a gluten-free teriyaki sauce.
Storage and Reheating
It keeps for 1-2 days in the fridge in a well-sealed container. To reheat, microwave for 1 minute covered, or heat in a pan with 1 tablespoon of water over low heat. Don’t reheat the shrimp too much, as they can become tough. You can also enjoy it at room temperature if it hasn’t been left out for too long.
The recipe is flexible, doesn’t require complicated techniques, and turns out well almost every time.