Shrimp Curry Rice

Shrimp Curry Rice

We recently added a new version of this rice dish, to use freeze-dried shrimp, which can be sourced online from Thrive Life.

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 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 water to 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, 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 mug and let rest for 15 minutes, Stir in nuts, drizzle sweet chili sauce on top.

One Pot Method:

Bring 1½ cups water and oil, bring to boil. Add in dry ingredients, stir and cover. Take off 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 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, a Thai Lime is nice, finely chopped

Also take –

FBC Method –

Bring 1¼ cups water to 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, 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 mug and let rest for 15 minutes, Stir in nuts, drizzle sweet chili sauce on top.

One Pot Method –

Bring 1¼ cups water, oil and drained shrimp, bring to boil. Add in dry ingredients, stir and cover. Take off 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 cooking vessel and a second freezer bag, cuffed to make a bowl.