Shrimp Curry Rice

Shrimp Curry Rice

We recently added a new version of this rice dish that uses freeze-dried shrimp, which can be sourced online.

UPDATE end of 2025: It got hard to find freeze-dried shrimp once again. Dried can still be sourced, though, but I do encourage you to cold soak it and drain it off before adding it, as it will be very salty.

Shrimp Curry Rice

Pack in a quart freezer bag or sandwich bag –

  • 1 cup instant rice
  • ½ cup freeze-dried shrimp
  • 2 Tbsp raisins
  • 2 Tbsp freeze-dried or dehydrated apples, broken up
  • 1 Tbsp dried diced onions
  • 1 tsp mild curry powder
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • 1/8 tsp fine sea salt

In a small bag –

  • 2 Tbsp cashews (optional)

Also take –

FBC Method:

Bring 1½ cups of water to a near boil. Add oil and water to dry ingredients in a quart freezer bag, in a cozy. Stir well, seal, and let sit for 15 minutes. Top with nuts,and  drizzle sweet chili sauce on top.

Insulated Mug Method:

Add dry ingredients, oil, and 1½ cups boiling water in a large insulated mug. Stir well, seal the mug and let it rest for 15 minutes. Stir in nuts, and drizzle sweet chili sauce on top.

One Pot Method:

Bring 1½ cups of water and oil to a boil. Add dry ingredients, stir, and cover. Remove from the stove and let sit for 15 minutes. In cool temperatures or at altitude, use a pot cozy to insulate. Stir in nuts and top with sweet chili sauce.

Serves 1 large or 2 smaller servings. To serve 2, divide between the cooking vessel and a second freezer bag, cuffed to make a bowl.

Shrimp Curry Rice

Pack in a quart freezer bag or sandwich bag –

  • 1 cup instant rice
  • 2 Tbsp raisins, preferably natural
  • 2 Tbsp dried apples, finely chopped, preferably natural
  • 1 Tbsp diced dried onions
  • 1 tsp mild curry powder
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • 1/8 tsp fine sea salt

In a small bag –

  • 2 Tbsp cashews, finely chopped

Also take –

FBC Method –

Bring 1¼ cups of water to a near boil. Add drained shrimp, oil, and water to dry ingredients in a quart freezer bag, in a cozy. Stir well, seal, and let sit for 15 minutes. Stir in nuts, and drizzle sweet chili sauce on top.

Insulated Mug Method –

Add dry ingredients, drained shrimp, oil, and 1¼ cups boiling water in a large insulated mug. Stir well, seal the mug, and let it rest for 15 minutes. Stir in nuts, and drizzle sweet chili sauce on top.

One Pot Method –

Bring 1¼ cupsof  water, oil, and drained shrimp to a boil. Add dry ingredients, stir, and cover. Remove from the stove and let sit for 10 minutes. In cool temperatures or at altitude, use a pot cozy to insulate. Stir in nuts and top with sweet chili sauce.

Serves 1 large or 2 smaller servings. To serve 2, divide between the cooking vessel and a second freezer bag, cuffed to make a bowl.