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- 2 Tbsp. olive oil
- 1/2 lb. cooked shrimp
- 1 clove garlic, finely chopped
- 1 tsp. soy sauce
- 3/4 tsp. curry powder
- 1/4 tsp. grated fresh ginger
- 1 medium tomato, chopped
- 2 cups water
- 1 package Knorr® Rice Sides™ - Chicken flavor
- green onions
- 1 Tbsp. chopped fresh cilantro (optional)
Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, turning once, 2 minutes or until shrimp turn pink. Remove shrimp and set aside.
Add remaining 1 tablespoon olive oil, garlic, soy sauce, curry, ginger and tomato in same skillet and cook 1 minute. Stir in water and Knorr® Rice Sides™ - Chicken flavor and bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until rice is tender. Return shrimp to skillet. Stir in green onions and cilantro; heat through.