Curried Shrimp With Cilantro

"I saw this recipe from a local newspaper. I haven't tried it yet, but definitely will. I wanted to make sure I can find it when I'm ready, so I'm entering it out here. I don't see another recipe like this. While it doesn't say specifically, I would guess this should be served over rice or pasta."
photo by MsSally photo by MsSally
photo by MsSally
photo by MsSally photo by MsSally
Ready In:




  • Over medium heat, heat oil in skillet.
  • Add shallots and garlic. Cook and stir about 2 minutes until tender.
  • Add curry powder. Cook and stir about 1 minute until the mixture becomes fragrant.
  • Add the broth and bring to simmer.
  • Add the lime juice and shrimp. Simmer until the shrimp are cooked through, about 3 minutes.
  • Remove from heat. Stir in sour cream and cilantro. Season with salt and pepper, serve immediately.

Questions & Replies

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  1. Made and enjoyed this last night, quickly prepared and served with rice that I rescued from the freezer and 'stir-fried' in sesame oil, with added a little extra coriander and fish sauce. The sauce was a little thin so I added some cornflour to thicken, and I also added a green pepper, sliced, to the shrimps, for some colour and crunch. A good meal for a quick mid-week supper, I will make this again, thanks, Mary :D
  2. This was very good. I made a half recipe for 2 of us using Icelandic baby shrimp + broth made from a seafood boullion cube we get here that works very well for soups, etc. I added snow peas & mushrooms as I favor the combo w/shrimp, knew they would add a textural variant & I wanted to introduce a veggie component for a 1-dish meal. Served over rice, this was an easy fix w/a yummy outcome. Thx for sharing the recipe w/us.
  3. This was very yummy. My first curry dish, that I can remember making. I served it over angelhair pasta. The only complaint was that the sauce was rather runny, but this being my first curry dish, I'm not sure that it wasn't supposed to be that way. Regardless the flavor is great and DH and DD enjoyed it as much as I did. Thanks for the great recipe.
  4. Made this for the please review game and when taking it on I stated I would not be using the cilantro (coriander) other than that all other ingredients went in as stated but the shallots were cut into wedges (not minced). I used a hot Madras curry and 1 1/2 teaspoons was no were near enough (I thought it was maybe a typo and should be tablespoon but checking with Mary K. W. the original was teaspoon). We enjoyed this and will make again. My mum did comment though (when I gave her a taste of the sauce) she like as is but would rather have it with fish (she doesn't like curries or prawns). This is on our try again list with minor adjustment. Thank you Mary K. W.


I'm a grandmother who loves having the grandkids around. My son is currently living with me (on a short term basis) so I get to see and spend time with his kids more than I ever had, and that's a great thing. I love trying new recipes and since I have found RecipeZaar, the new dishes have been streaming. Sometimes I think the kids would prefer a little break, but until they speak up, it's something new for them about everytime they visit with us. I don't consider myself a 'cook,' I can only follow recipes. To me a cook is someone who can come up with their own recipes and have success at it (like my daughter).
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