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Shrimp Curry Recipe

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Here’s a tasty way to add seafood to your diet. It’s great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup finely chopped onion
  • 1-1/2 teaspoons curry powder
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1 cup fat-free milk
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon lemon juice
  • 2 cups hot cooked rice

Nutritional Facts

3/4 cup shrimp mixture with 1/2 cup rice equals 305 calories, 8 g fat (4 g saturated fat), 154 mg cholesterol, 640 mg sodium, 33 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice. Yield: 4 servings.
Originally published as Shrimp Curry in Healthy Cooking August/September 2009, p65

Nutritional Facts

3/4 cup shrimp mixture with 1/2 cup rice equals 305 calories, 8 g fat (4 g saturated fat), 154 mg cholesterol, 640 mg sodium, 33 g carbohydrate, 1 g fiber, 24 g protein.

Light-Bodied White Wine

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

Reviews for Shrimp Curry

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 30, 2009

"Will definitely make this again. My husband and I loved it. I increased the curry to 2 tsp, because we are curry hounds! We served it over brown rice - very tasty. It does make a bit of sauce but when put over the rice, it's perfect. Very easy to make - took longer to peel the shrimp than it did to cook it all up!"

MY REVIEW
Reviewed Nov. 12, 2009

"This dish is delicious. I have made it several times per my children's request. I just used the frozen raw shrimp (thawed)..it worked great!"

MY REVIEW
Reviewed Oct. 3, 2009 Edited Nov. 12, 2009

"We totally loved this dish (my kids too)..we topped the rice with the shrimp curry--it was delicious.It only made 3 servings for us though."

MY REVIEW
Reviewed Sep. 25, 2009

"Boo. There was way too much liquid. I let it thicken, but still...if you try it, try less milk and broth. You can always add more."

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