Hurry Shrimp Curry
A quick and creamy shrimp curry featuring tender shrimp in a savory coconut and curry-flavored sauce, perfect for a comforting, flavorful meal served over rice.
Ingredients
Instructions
- In a double boiler, sauté onion and curry powder in butter until the onion is soft.
- Add the cream of shrimp soup and sour cream to the mixture.
- Simmer until heated through.
- Add cooked shrimp and cook briefly to combine flavors.
- Serve over cooked rice with condiments such as shredded coconut, chopped pecans, crisp bacon bits, raisins, and crystallized ginger.
Tips & Substitutions
For a quick flavor boost, consider adding fresh ginger or garlic to the sautéed onions. If you prefer a lighter option, substitute low-fat sour cream and use fresh shrimp instead of cooked. Additionally, adjust the curry powder to your taste; start with 1 teaspoon and increase if you prefer more heat. This dish can also be made with fish or chicken for variation, similar to Shrimp And Rice Curry.
Serving Suggestions
Serve this curry over a bed of fluffy cooked rice for a satisfying meal. To enhance the dish, offer a selection of condiments such as shredded coconut, chopped pecans, or crisp bacon bits for added texture. Pair it with a simple side salad or steamed vegetables for a well-rounded dinner. It also pairs beautifully with Easy Indian Curry for a multi-dish feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally to prevent sticking. You can also use the microwave; heat on medium power in short intervals until warmed through. Avoid overheating, as shrimp can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Hurry Shrimp Curry contains roughly 1153 calories, with 46g protein, 177g carbohydrates, and 31g fat. It is an excellent source of protein (93% of the Daily Value), iron (79% of the Daily Value), and dietary fiber (64% of the Daily Value). Note that it is relatively high in sodium, at 2630mg per serving (114% 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 raw shrimp instead of cooked?
Yes, you can use raw shrimp, but be sure to cook them thoroughly before adding them to the sauce. Sauté them in the butter before adding the onions and curry powder, cooking until they turn pink and opaque. This will ensure they are tender and flavorful, enhancing the overall dish.
What can I substitute for cream of shrimp soup?
If you don't have cream of shrimp soup, you can use cream of mushroom soup or make a homemade version using heavy cream, seafood broth, and seasonings. This will still provide a creamy texture and rich flavor to the curry while accommodating different dietary preferences.
How can I make this dish spicier?
To add heat, you can incorporate red pepper flakes or a dash of hot sauce while simmering the dish. Additionally, consider using a spicier curry powder or adding fresh jalapeños or serrano peppers during the onion sauté. Adjust the spice level according to your taste for a more robust flavor profile.
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).