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Lunch recipe · from the recipe book

Dry Shrimp Masala with Okra-Style Green Beans

Plump shrimp and crisp-tender green beans, mushrooms and red pepper tossed in a toasty cumin, coriander and turmeric masala with a squeeze of lime, served over fluffy basmati-style rice.

Dry Shrimp Masala with Okra-Style Green Beans

Ingredients

  • 1¼ lb560 gShrimp
  • 1¼ cups220 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater
  • 2 tbsp30 gCanola oildivided
  • 1½ medium160 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2½ cups cut250 gGreen beanscut into 1-inch pieces
  • 1 cup chopped150 gRed bell peppercut into strips
  • 2¾ cups sliced200 gWhite mushroomsquartered
  • ¾ cup chopped150 gTomatoeschopped
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp5 gSaltdivided
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Prep first: slice the onion, mince the garlic, grate the ginger, cut the green beans and bell pepper, quarter the mushrooms, chop the tomato and cilantro, and pat the shrimp dry.
  2. Bring the water to a boil in a saucepan, stir in the rice, cover and simmer on low for 18 minutes; rest off the heat, covered, while you cook the curry.
  3. Mix the cumin, coriander, turmeric, paprika and red pepper flakes in a small bowl to make the spice mix.
  4. Toss the shrimp with one third of the spice mix and one third of the salt.
  5. Heat half the canola oil in a large skillet over medium-high heat and sear the shrimp 1 to 2 minutes per side until just pink; move them to a plate (they finish later).
  6. Add the remaining half of the canola oil and the onion; cook 5 minutes until golden at the edges, then stir in the garlic and ginger for 30 seconds.
  7. Add the remaining two thirds of the spice mix and toast 30 seconds, then add the tomato and cook 3 minutes until it breaks down into a thick paste.
  8. Add the green beans, bell pepper, mushrooms and the remaining two thirds of the salt; stir-fry 6 to 8 minutes until the beans are crisp-tender and the pan is nearly dry.
  9. Return the shrimp and cook 1 to 2 minutes, tossing to coat, until pink and opaque and they reach 145°F (63°C).
  10. Stir in the lime juice, scatter with the cilantro and serve over the rice, fluffed with a fork.

Contains: Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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