Curried Shrimp Au Gratin

Curried Shrimp Au Gratin

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Morrie Shepard Killian 1

"A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping."
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1 h 15 m servings 437 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  3. Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
  4. Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
  5. Bake in the preheated oven until bubbly and browned, about 30 minutes.


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This wasn't what I had in mind for the shrimp curry I was craving, but it turned out nicely. I substituted the milk for coconut milk to give it more of a Thai flavor. The curry flavor wasn't a...

Great recipe! I normally cook a recipe exactly as listed the first time, but did make a few changes. I had no celery, so I left it out. I generally add a shake of salt to my rice while cooking...

Added garlic and mushrooms, ditched the celery. Flippin awesome stuff. Thanks for posting it.

This was excellent! I made some modifications, partially based on the other reviews, and partly to make it healthier: I used brown rice, doubled the curry, and I added some diced carrot to the...

My four year old loved it! I didn't have any celery or onion, so I just put the milk in a saucepan, added the curry powder, flour, half the salt, 1/2 tsp celery salt and 1/2 tsp onion powder, an...

Used brown rice, a whole onion finely chopped, and 8oz sliced mushrooms instead of the celery. Did not use any sugar. At the end, I mixed rice, sauce, and shrimp all together before putting in t...

We absolutely loved this!! (...and I am not usually a big fan of curry - my husband is!)

This dish was scrumptious, even to my curry-loathing husband. I did make a few adjustments to suit our tastes; I added 3 grated garlic cloves, a little slice of grated ginger, and dash of red p...

It was pretty good. I substituted rice for potatoes with turmeric and cumin. I also added Hot Madras Curry Powder instead of a regular one. All my guests like it and ask for a recipe.

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