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Curried Shrimp

 Curried Shrimp
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.
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 299 calories, 18 g fat (10 g saturated fat), 218 mg cholesterol, 817 mg sodium, 9 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.