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Shrimp Curry (My Dear Mudder's Version)

Rated as 4.65 out of 5 Stars

"Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table."
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Ingredients

30 m servings 428 cals
Original recipe yields 6 servings

Directions

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  1. Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
  2. Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
  3. Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
  4. Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.

Nutrition Facts


Per Serving: 428 calories; 13 g fat; 44.6 g carbohydrates; 30.9 g protein; 254 mg cholesterol; 1003 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was awesome, I hadn't had Shrimp Curry since childhood when Mom made it, she used a Cream of Shrimp soup version and I gotta say this beats it. Really easy to put together especially for me...

Most helpful critical review

It was a bit one dimensional as written. Adding some red pepper flakes and fresh chopped basil help immensely.

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This was awesome, I hadn't had Shrimp Curry since childhood when Mom made it, she used a Cream of Shrimp soup version and I gotta say this beats it. Really easy to put together especially for me...

I usually make things exactly the first time but I changed a couple of things that didn’t make much difference to the whole. I added 3 celery stalks and 3 carrots diced in 3/8” dice to onion wh...

Absolutely delicious. Not a drop left over. I did increase the curry powder to 2 TBSP. Will definitely make again.

This was great with my substitutions. I added peppers and scallions to the onion and butter mixture. I used coconut milk instead of regular milk. I used vegetable broth. I used 7 tablespoons of ...

Looked and smelled great, but it was pretty bland. Kids liked it though.

Perfect combination of heat and sweet. The thickness of the curry sauce is perfect. Very wholesome, easy, and quick dinner even if uncooked shrimp are used.

I made this exactly as written and it was very good! I love curry and this is an easy go to recipe. I used McCormicks medium curry powder and threw in a handful of golden raisins. Next time, I w...

It was a bit one dimensional as written. Adding some red pepper flakes and fresh chopped basil help immensely.

Made it! Awesome and easy. Might want to add more shrimp - everyone always like to fish those out. Very yummy!??