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Curried Shrimp Stir-Fry

 Curried Shrimp Stir-Fry
Tired taste buds, don't despair! This shrimp main dish, from Frances Riebe of Foster, Rhode Island, proves that a satisfying, well-seasoned supper can be fixed with little fuss and mess.
4 ServingsPrep/Total Time: 30 min.


  • 1 cup chopped peeled tart apple
  • 1/2 to 3/4 cup chopped onion
  • 1/2 cup sliced celery
  • 1/4 cup butter, cubed
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 3/4 pound cooked shrimp, peeled and deveined
  • Hot cooked rice


  • In a large skillet or wok, stir-fry apple, onion and celery in butter
  • for 10 minutes or until tender. Combine flour, curry powder, salt,
  • ginger and pepper; add to apple mixture and mix well. Gradually stir
  • in broth, milk and Worcestershire sauce. Bring to a boil; boil for 2
  • minutes, stirring constantly. Add shrimp and heat through. Serve
  • over rice. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 265 calories,

2 of 2

Curried Shrimp Stir-Fry (continued)

Nutritional Facts: 14 g fat (8 g saturated fat), 164 mg cholesterol, 928 mg sodium, 14 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.