Bombay Shrimp Curry With Coconut Rice

• 5 teaspoons canola oil, divided
• 1 pound peeled and deveined shrimp
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 1/2 cups prechopped onion
• 1 1/2 tablespoons curry powder
• 1 tablespoon mustard seeds
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1 1/3 cups hot water
• 1 cup frozen peas and carrots
• 1 cup light coconut milk
• 1 cup uncooked instant rice
• 1 tablespoon chopped fresh cilantro

1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
2. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
3. While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
4. Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.
5. Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.

canola oil, shrimp, salt, black pepper, onion, curry powder, mustard seeds, ground cinnamon, ground red pepper, water, carrots, light coconut milk, rice, fresh cilantro

Taken from www.myrecipes.com/recipe/bombay-shrimp-curry-with-coconut-rice (may not work)