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Shrimp Curry Recipe

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. YIELD: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

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.

Nutritional Facts

1 each: 305 calories, 8g fat (4g saturated fat), 154mg cholesterol, 640mg sodium, 33g carbohydrate (5g sugars, 1g fiber), 24g protein .

Reviews for Shrimp Curry

Sort By :
MY REVIEW
cocotel
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
joesandycod@gmail.com
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
joesandycod@gmail.com
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
carmenbcoe
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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Wine Pairings

Light-Bodied White Wine

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