Easy Curried Shrimp

Name: Easy Curried Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2-3 serving(s)
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

Submitted by ChrisMc

"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."

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photo by Lori Mama

Ready In:: 15mins
Ingredients:: 11
Serves:: 2-3

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

directions

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.

Questions & Replies

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Reviews

Really good! I doubled the Curry and Ginger and then added a little bit more. Substituted Coconut oil for the Butter. Added Green Peas to the sauce with the Shrimp. Made brown rice.

Mrs Kash
Delicious. My family loved this dish. The only change I made was to add 1 extra tsp. of curry to increase the curry flavor. If your not familiar with curry make it as ChrisMc suggests first. The sauce will be thick, but as the moisture releases from the shrimp it will thin out nicely. I would suggest adding the lemon after the milk has combined with the flour so it doesn't curdle it.

Cheftec
My daughter and I really enjoyed this quick and easy to prepare recipe. I skipped the ginger and substituted 1/2 of the salt for garlic salt. May have misjudged the flour so be careful as it could end up too thick. Will definitely be preparing again. Thumbs up!!

Dark and Lovely
Amazing! I'd never made curried shrimp before but am so glad that I found this recipe. I left out the ginger and added the garlic salt, pepper, and crushed red pepper. Thank you Chris.

Cheerful Cindy
My family loved this recipe. Very simple to make and fast. Each time I added something extra.

fgrilletto

see 6 more reviews

Tweaks

I made riced cauliflower and used that as my base. Cooked the recipe with 3 tsp curry powder, fresh ginger gave it a tang as well as some fresh broccoli. Oh, yes, instead of milk I used coconut milk. Served it over the riced cauliflower. Yummy.

fgrilletto
I used 1 lb of jumbo shrimp, 3 tsps of Indian curry, and about 1/4 c of chopped green pepper. Also used cornstarch instead of flour since I'm gluten free and didn't have any GF flour on hand when I was making this.

Susan L.
This recipe is delicious and so easy!!! I used 3 tsp of curry, and omitted the ginger. I served it over steamed broccoli instead of rice. I will definitely make this again.

Anonymous
Really good! I doubled the Curry and Ginger and then added a little bit more. Substituted Coconut oil for the Butter. Added Green Peas to the sauce with the Shrimp. Made brown rice.

Mrs Kash
My daughter and I really enjoyed this quick and easy to prepare recipe. I skipped the ginger and substituted 1/2 of the salt for garlic salt. May have misjudged the flour so be careful as it could end up too thick. Will definitely be preparing again. Thumbs up!!

Dark and Lovely