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Breaded Curry Shrimp

 Breaded Curry Shrimp
A fruity dipping sauce adds to the fun of this simply wonderful, fast-fixing entree from Ann Nace of Perkasie, Pennsylvania.
4 ServingsPrep/Total Time: 30 min.


  • 1 egg
  • 2 tablespoons water
  • 3/4 cup dry bread crumbs
  • 1-1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons butter, melted
  • 2 garlic cloves, minced
  • 1/2 cup orange marmalade spreadable fruit
  • 2 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon ground ginger
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice


  • In a shallow bowl, beat egg and water. In another bowl, combine the
  • bread crumbs, curry, salt and pepper. Dip shrimp in egg mixture,
  • then roll in crumb mixture.
  • Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Drizzle with butter. Bake at 400° for 7-9 minutes on each
  • side or until golden brown.
  • In a small saucepan coated with cooking spray, cook garlic over

2 of 2

Breaded Curry Shrimp (continued)

Directions (continued)

  • medium heat for 1 minute. Add spreadable fruit, soy sauce and
  • ginger. Bring to a boil. Combine cornstarch and lemon juice until
  • smooth; stir into pan. Return to a boil; cook and stir for 1-2
  • minutes or until thickened. Serve with shrimp. Yield: 4 servings
  • (1/2 cup sauce).
Nutritional Facts: about 9 shrimp with 2 tablespoons sauce equals 327 calories, 9 g fat (4 g saturated fat), 237 mg cholesterol, 892 mg sodium, 37 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.