Curried Shrimp

4.86 avg. rating (95% score) - 7 votes

Curried Shrimp

Serve with Basmati rice and pile on the toppings.

Yield: 3 to 4 servings


  • 1 pound unpeeled large fresh shrimp
  • 4 tablespoons butter, divided
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup chicken broth
  • 1 cup half-and-half or coconut milk
  • Hot cooked Basmati rice
  • Topping options: chopped green onion, minced red bell pepper, chopped roasted peanuts, finely chopped boiled egg, mango chutney, toasted flaked coconut


Peel the shrimp and devein if desired.

Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp and saute 3 to 5 minutes, or just until they turn pink. Remove the shrimp from the skillet and set aside.

Add the remaining 3 tablespoons butter to the skillet and melt over medium heat. Add the chopped onion and bell pepper; cook 3 to 5 minutes or until crisp-tender. Whisk in the flour and the next three ingredients. Cook the mixture 1 minute, whisking constantly. Gradually whisk in the chicken broth and half-and-half (use coconut milk if you prefer), and continue cooking over medium heat until mixture is thickened and bubbly. Stir in the sauteed shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over hot cooked rice. Sprinkle with toppings as desired.
  • This recipe makes a very tasty and rich dish. Added mushrooms for extra flavor and texture. My elderly grandmother said it was “the tastiest morsel I’ve had in months”.

  • I would leave out all nuts for any one with a nut allergy and put in a skinless and diced cooking apple that’s been sauteed in butter and perhaps a little cream.

  • I serve this to the Observers on Mt. Washington. We all love it!! It’s a standard on my menu now. Thanks Yankee!

  • It’s easy and delicious. We’ve made it a few times and have liked it every time. We will try to reduce the amount of butter used the next time and see what happens.

  • I have made this recipe several times and everyone has liked it — even prople who are not fond of curry. It’s very easy to put together for a dinner party


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