Shrimp Curry (My Dear Mudder's Version)

Shrimp Curry (My Dear Mudder's Version)

Daix

"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."
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Ingredients

30 m servings 428 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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.

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Directions

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  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.

Reviews

Read all reviews 6
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

It was a bit one dimensional as written. Adding some red pepper flakes and fresh chopped basil help immensely.

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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...

It was a bit one dimensional as written. Adding some red pepper flakes and fresh chopped basil help immensely.

Made it! Awesome and easy. Might want to add more shrimp - everyone always like to fish those out. Very yummy!??

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!!

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