Shrimp Curry (My Dear Mudder's Version)

Shrimp Curry (My Dear Mudder's Version)

Made  times
Daix 1

"Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 428 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 254 mg
  • 85%
  • Sodium:
  • 1003 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

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

  • Cook

  • Ready In

  1. Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
  2. Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
  3. Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
  4. Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.


Most helpful
Most positive
Least positive

This was awesome, I hadn't had Shrimp Curry since childhood when Mom made it, she used a Cream of Shrimp soup version and I gotta say this beats it. Really easy to put together especially for me...

Loved how easy and quick this was to make. I cut down the flour a bit, used raw shrimp, and added paprika and cayenne pepper. Good stuff!

Yum! I added a splash of white wine, mushrooms, green onions, chick peas, dill, and cayenne. I had some extra ingredients to use up but I'm sure the original recipe is delicious as written. Grea...

Omit the flour and use coconut milk instead of milk/stock. Added garlic with the onions, lime instead of lemon and basil at the end! Great quick curry!!

Other stories that may interest you