Bombay Shrimp Curry With Coconut Rice

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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

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