Curried Shrimp
A vibrant and creamy dish featuring succulent shrimp infused with aromatic curry and ginger flavors. The rich sauce, made with chicken stock, cream, and thickened with flour and cornstarch, pairs beautifully with the tender seafood. Perfect for those who enjoy bold, spicy, and comforting dishes.
Ingredients
Instructions
- In a skillet, melt the butter and sauté the chopped onion until translucent.
- Add the diced green pepper and cook for another minute.
- Stir in the curry powder and powdered ginger, cooking until fragrant.
- Pour in the chicken stock and bring to a simmer.
- Add the coffee cream or half and half, stirring well.
- Mix the flour and cornstarch together and gradually stir into the sauce to thicken.
- Season with salt, cayenne, and lemon juice to taste.
- Add the cooked shrimp to the sauce and heat through.
- Serve hot, garnished if desired.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut milk alongside the coffee cream or half and half. If you prefer a milder dish, reduce the amount of curry powder or ginger. You can also swap shrimp for chicken or tofu to adapt the recipe. This dish is reminiscent of Mulligatawny Soup, making it versatile for different protein options.
Serving Suggestions
Serve curried shrimp over fluffy rice or with warm naan for a balanced meal. A side of steamed vegetables or a crisp salad complements the dish well. For an Indian-inspired feast, consider pairing it with Tandoori Chicken or Indian Chicken Curry for a delightful variety.
Storage & Reheating
Store leftover curried shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a saucepan over low heat, adding a splash of chicken stock or cream to maintain creaminess. Avoid boiling to prevent the shrimp from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Shrimp contains roughly 278 calories, with 12g protein, 11g carbohydrates, and 22g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2174mg per serving (95% 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 ensure they're fully thawed and drained before adding them to the dish. This will help maintain the right texture and flavor. If using frozen shrimp, adjust the cooking time slightly to ensure they're heated through without overcooking.
Is there a vegetarian option for this recipe?
Absolutely! You can substitute the shrimp with firm tofu or chickpeas for a vegetarian version. Adjust the cooking time accordingly, as tofu should be lightly browned before adding to the sauce. This will provide a satisfying texture while still capturing the delicious flavors of the curry.
What can I serve with curried shrimp?
Curried shrimp pairs beautifully with jasmine or basmati rice, as the grains soak up the flavorful sauce. Additionally, serving it with warm naan or pita bread can add a delightful touch. For a refreshing side, consider a cucumber salad or raita to balance the spices.
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).