Quick Shrimp Curry Recipes

QUICK SHRIMP CURRY

I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Quick Shrimp Curry image

Steps:

In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.

Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

Ingredients

2 tablespoons butter
1 large onion, chopped
1 medium tart apple, peeled and finely chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup heavy whipping cream
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 bay leaf
1-1/2 pounds uncooked medium shrimp, peeled and deveined
Hot cooked rice
Optional: Lime wedges, toasted coconut and chopped green onions

AUTHENTIC AND EASY SHRIMP CURRY

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Anonymous

Categories World Cuisine Recipes Asian Indian

Yield 5

Number Of Ingredients 13

Authentic and Easy Shrimp Curry image

Steps:

Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g

Ingredients

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

QUICK SHRIMP CURRY

Make and share this Quick Shrimp Curry recipe from Food.com.

Provided by Dienia B.

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Quick Shrimp Curry image

Steps:

Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
Add sour cream; stir.
Add curry powder and paprika.
Add shrimp; simmer until shrimp are cooked.
Serve over cooked rice.
Garnish with chopped hard boiled eggs and peanuts.

Nutrition Facts : Calories 590.6, Fat 21.2, SaturatedFat 10.8, Cholesterol 136, Sodium 415.5, Carbohydrate 85.3, Fiber 2.6, Sugar 3.5, Protein 13.3

Ingredients

1 tablespoon butter
1/2 cup onion, diced
2 stalks celery, diced
1 (10 3/4 ounce) can cream of shrimp soup
1 cup sour cream
1/2 teaspoon curry powder
1 dash paprika
1 cup shrimp, cleaned and peeled
2 cups rice, cooked
2 eggs, hard boiled, chopped
2 tablespoons peanuts

EASY CURRIED SHRIMP

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

Provided by ChrisMc

Categories Curries

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11

Easy Curried Shrimp image

Steps:

Melt butter with curry, onion, and ginger and cook until onion begins to soften.
Add the flour and stir to combine with butter.
Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
Bring to a simmer and add the shrimp.
Simmer until the shrimp is cooked.
Serve over rice.

Ingredients

3 tablespoons butter
2 teaspoons curry
1/4 cup onion
1/8 teaspoon dried ginger or 1 teaspoon fresh ginger
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
3/4 teaspoon sugar
2 teaspoons lemon juice
8 ounces shrimp

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Shrimp Curry image

Steps:

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.

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

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

More about "quick shrimp curry recipes"

EASY THAI SHRIMP CURRY - ONCE UPON A CHEF

Web Aug 2, 2022 In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry …
From onceuponachef.com
Cuisine Asian, Thai
Total Time 25 mins
Category Dinner
Calories 299 per serving

Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges.
Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.

Quick Shrimp Curry Recipes

QUICK SHRIMP CURRY

I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida

AUTHENTIC AND EASY SHRIMP CURRY

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

QUICK SHRIMP CURRY

Make and share this Quick Shrimp Curry recipe from Food.com.

EASY CURRIED SHRIMP

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

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

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