This dish can be found in many regions of the world including Asia, Caribbean, U.S. and many more. You may easily change vegetables or even the shrimp if you choose.


-3 tbs Butter (divided)

-1 lb Shrimp (21–25 count)

-3 tbs Curry powder (or to taste)

-1 tbs Minced garlic

-3 small Broccoli florets  (separate all florets from stalk)

-1 Carrot finely chopped

-½ White onion finely chopped

-½ Yellow bell pepper finely chopped

-1 cup Medium rice



-Cook medium rice according to directions on package or use a rice cooker.

-Place 1 tbs of butter in a wok or medium pan and Place remaining butter in a large pan.

-Chop garlic, carrots, white onion, yellow bell pepper and add broccoli. Sprinkle 1 tbs of curry on vegetables and Sauté in medium pan on medium heat. When completed, remove from heat and set aside.

-Place peeled and deveined shrimp in large pan on medium heat and sprinkle with 2 tbs of curry.

-Cook for about 1½ minutes on each side. Add vegetables and cook until shrimp is pink in the middle.

-Plate with shrimp on top of vegetables and/or side by side with rice.

If you’re like me and live in a part of the country where there is no Asian store, then click here and visit my shopping page for Asian supplies/equipment.