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Curry Shrimp

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. —Shana Conradt, Appleton, Wisconsin
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 garlic clove, minced
  • 1 teaspoon curry powder
  • 1/3 cup fat-free plain Greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice, optional

Directions

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink.
  • Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts
1/2 cup: 147 calories, 5g fat (1g saturated fat), 138mg cholesterol, 293mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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Reviews

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Average Rating:
  • nicole
    Nov 13, 2020

    Why in the world would someone ever attempt to call such a low amount of curry pepper and other veggies/seasonings PLUS Greek yogurt "Curry Shrimp"? That's actually offensive. Call it Shana from WI's Curry Aspirational Dish to be more respectful of actual and authentic curries.

  • Matt
    Oct 20, 2020

    I cook a lot at home and love quick, simple recipes like this. I'm making this recipe for the second time tonight. It's a big hit with the family. The only thing I did differently was use almost aTblspn of curry. We like our curry. Just wanted to send my thanks for this wonderful recipe! I'm looking forward to finding more delicious recipes here in the future. Thanks, again! By the way, It's been a hit with with everyone I've shared this with as well.

  • Deborah
    Sep 11, 2020

    I am a seasoned cook but my repertoire of quick and easy dishes is smaller than I would like so I was happy to find this. I cooked it pretty much as recommended, but I didn't have the honey. Since it called for vinegar and honey I used mirin which was perfect. I agree with some who said it needed more curry. I used 2 teaspoons but next time I will use a tablespoon. I know there are so many curry blends out there that you may have to experiment before you get the balance you want. In some cases and for some tastes I can see that 1 tsp. might be enough. Also, as simple as it was we found the sauce delicious and next time I make this I will double the sauce part. If you are not using a bed of rice you probably wouldn't need the extra but we put it over brown rice and enjoyed every bite but wanted more sauce. The cilantro definitely adds a little something too. Thanks Shana. This goes into my meal rotation as a big winner.

  • mandyleigh86
    Jun 24, 2019

    I was pleasantly surprised with this recipe. The yogurt really makes the curry flavor linger on your tongue. Quick and easy, I've made this twice already and am making it again tonight.

  • Elise
    Nov 29, 2018

    was eagerly anticipating this recipe, as I have tried many curry recipes and couldn't find one I liked. I was sorely disappointed. I increased the curry powder to almost triple the called for 1 teaspoon and still couldn't taste any curry. Couldn't find any cilantro after adding an extra tablespoon. Not really happy that I wasted a pound of shrimp on this recipe. I even let the dish set for 10 minutes in hopes of the curry getting a chance to cure and build a flavor. I will try this one more time, and use chicken or pork. But not holding out much hope.

  • curlylis85
    Jul 31, 2016

    The sauce is really flavorful. This recipe is a good one for entertaining, since it's extremely quick but looks fancy enough to impress your guests.