Quick Shrimp Curry
A quick and creamy shrimp curry with a mild curry flavor, enriched with mushroom soup and peas, served over rice. Perfect for weeknights, it offers comforting flavors with minimal effort, making it ideal for seafood lovers and those craving a flavorful, easy-to-make meal.
Ingredients
Instructions
- Cook diced onion, minced garlic, and curry powder in butter until the onion is tender.
- Stir in condensed mushroom soup, milk, cooked shrimp, and peas.
- Cook over low heat for 5 minutes, stirring frequently.
- Serve the curry over cooked rice.
- Serve with fruit salad.
Tips & Substitutions
For a spicier kick, consider adding a pinch of cayenne pepper or using a hotter curry powder. If you don't have condensed cream of mushroom soup, a homemade version with sautéed mushrooms and cream can be a fantastic substitute. Experiment with different vegetables, like bell peppers or spinach, for added nutrition. This dish also pairs beautifully with Shrimp Scampi For Two for a seafood-themed dinner.
Serving Suggestions
Serve the shrimp curry over the cooked rice for a hearty meal, and consider adding a side of fruit salad for a refreshing contrast. This combination not only enhances flavors but also provides a nice balance of textures. Additionally, crusty bread can be a delightful side to soak up the extra curry sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the curry on the stove over low heat, adding a splash of milk if it thickens too much. Alternatively, you can microwave it in short intervals, stirring frequently, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Shrimp Curry contains roughly 2328 calories, with 24g protein, 138g carbohydrates, and 188g fat. It is an excellent source of protein (47% of the Daily Value), iron (43% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1457mg per serving (63% 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 fresh shrimp instead of cooked shrimp?
Yes, you can use fresh shrimp, but you'll need to cook them first. Sauté the shrimp until they turn pink before adding them to the curry mixture. This will ensure that they are cooked properly and infused with the curry flavors.
Is there a vegetarian version of this shrimp curry?
Absolutely! You can substitute the shrimp with firm tofu or chickpeas for protein. Replace the butter with olive oil or coconut oil, and use vegetable broth instead of cream of mushroom soup to keep it vegetarian-friendly.
What type of rice works best with this curry?
Jasmine or basmati rice are excellent choices as they complement the curry's flavors well. However, you can also use brown rice or even quinoa for a healthier alternative, each bringing a unique texture to 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).