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Shrimp Curry

 Shrimp Curry
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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: 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.

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Shrimp Curry (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.