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Quick Shrimp Curry

I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. —Sharon Tipton, Casselberry, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 medium tart apple, peeled and finely chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy whipping cream
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 bay leaf
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • Hot cooked rice
  • Optional: Lime wedges, toasted coconut and chopped green onions


  • In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
  • Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.
Nutrition Facts
2/3 cup: 239 calories, 13g fat (7g saturated fat), 171mg cholesterol, 544mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 21g protein.

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