Curried Shrimp Recipe

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If you like curry, you'll enjoy the rich flavor of this creamy shrimp mixture that is delicious served over rice. "I like to garnish it with bacon bits and chopped hard-cooked eggs," notes Sue Friend of Lynden, Washington.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1 teaspoon curry powder
  • 1 package (1 pound) frozen uncooked small shrimp, thawed, peeled and deveined
  • 1 cup (8 ounces) sour cream
  • Hot cooked rice

Nutritional Facts

1 each: 299 calories, 18g fat (10g saturated fat), 218mg cholesterol, 817mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 22g protein.


  1. In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice. Yield: 4 servings.
Originally published as Curried Shrimp in Quick Cooking November/December 2002, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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pwheeler822 User ID: 1420550 230165
Reviewed Jul. 25, 2015

"I wonder if this is the recipe my mother used to make.. she did the bacon and the grated egg whites and yolks too, and toasted coconut, chutney and other things I can't remember. I hated it as a little kid, but I've been searching for a recipe that looks like it would be her old one, and I'm hoping this is it! I'll be back to let you know how I liked it 50 years after Mom made it."

debbysr53 User ID: 7399765 112568
Reviewed Sep. 7, 2013

"I was surprised, this was actually very good. I will definitely make this again."

Mammag User ID: 4029050 132291
Reviewed Oct. 24, 2012

"I got this recipe from Better Homes and Gardens at least 50 years ago. The only difference is to saute the onions in butter instead of Canola Oil. My family loves this."

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