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Curried Shrimp and Apples

 Curried Shrimp and Apples
Apples and shrimp, seasoned with curry powder, combine beautifully in this appealing main dish. Sometimes I make it with chicken instead of the shrimp. —Lynda Mack, Neptune Beach, Florida
4 ServingsPrep/Total Time: 30 min.


  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1/4 cup butter, cubed
  • 2 medium apples, sliced
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon curry powder
  • 3/4 cup water
  • 1 teaspoon chicken bouillon granules
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice


  • In a large skillet, saute the onion and celery in butter for 2
  • minutes. Stir in apples; saute 1-2 minutes longer or until
  • crisp-tender.
  • Sprinkle with flour and curry powder. Gradually whisk in water and
  • bouillon until smooth. Add shrimp; bring to a boil. Reduce heat;
  • simmer for 2-3 minutes or until shrimp turn pink and sauce is
  • thickened. Serve with rice. Yield: 4 servings.
Nutritional Facts: 1 cup (prepared with reduced-fat butter; calculated without rice) equals 181 calories, 7 g fat (4 g saturated fat), 146 mg cholesterol, 311 mg sodium, 16 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable,

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Curried Shrimp and Apples (continued)

Nutritional Facts: 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.