Creamy Shrimp Curry
Creamy Shrimp Curry offers a rich, flavorful blend of tender shrimp simmered in a fragrant curry sauce, balanced by the creaminess of milk and butter. Perfect for a comforting dinner, it pairs beautifully with rice and appeals to seafood lovers seeking bold, aromatic flavors.
Ingredients
- 6 cups water ⓘ
- 1 tablespoon salt ⓘ
- 2 pounds unpeeled medium shrimp ⓘ
- 1/2 cup minced onion ⓘ
- 1/3 cup butter or margarine, melted ⓘ
- 1/3 cup all-purpose flour ⓘ
- 1 tablespoon curry powder ⓘ
- 1 can chicken broth (14 1/2 oz.) ⓘ
- 1 1/2 cups milk ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/2 teaspoons sugar ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1 teaspoon lemon juice ⓘ
Instructions
- Combine water and 1 tablespoon salt in a Dutch oven; bring to a boil.
- Add shrimp and cook for 3 to 5 minutes; drain well and rinse with cold water.
- Peel and devein shrimp; set aside.
- Sauté minced onion and melted butter until crisp-tender.
- Add all-purpose flour and curry powder, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add chicken broth and milk; cook over medium heat, stirring constantly until thickened and bubbly.
- Stir in salt, sugar, ground ginger, and lemon juice.
- Add shrimp and cook over medium heat until thoroughly heated.
- Serve over rice.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut milk along with the regular milk. If you're short on time, pre-cooked shrimp can be used, but reduce the cooking time to just heat through. Fresh ginger can be substituted for ground ginger for a more vibrant taste. You can also use light cream instead of milk for added creaminess.
Serving Suggestions
Serve the creamy shrimp curry over steamed jasmine rice or basmati rice to soak up the delicious sauce. For added texture, consider pairing it with a side of Baked Vidalia Onions or a fresh cucumber salad. This dish also pairs beautifully with naan or crusty bread to mop up the curry.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the shrimp from becoming rubbery. You may need to add a splash of water or milk to maintain the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Shrimp Curry contains roughly 1018 calories, with 21g protein, 209g carbohydrates, and 16g fat. It is an excellent source of vitamin C (161% of the Daily Value), iron (87% of the Daily Value), and dietary fiber (84% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1341mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just make sure to thaw them completely before cooking. You can do this by placing them in the refrigerator overnight or running them under cold water for a few minutes. Adjust the cooking time slightly as needed.
Is this recipe spicy?
This creamy shrimp curry is not very spicy, but the curry powder can vary in heat. If you prefer a spicier dish, you can add a pinch of cayenne pepper or serve it with a side of hot sauce.
Can I make this curry vegetarian?
Absolutely! To make a vegetarian version, substitute the shrimp with firm tofu or chickpeas and use vegetable broth instead of chicken broth. You can also add more vegetables, such as bell peppers or spinach, to enhance the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).