This easy shrimp curry recipe is not your classic curry recipe. Bite sized chunks of tender shrimp doused in a silky, creamy curry sauce packed with amazing flavor. This dish puts comfort in comfort food.
This recipe comes from my husband’s Aunty and happens to be one of his favorite ways to eat curry. It puts a spin on your classic curry recipe and makes it oh so yummy.
If you like shrimp, check out this recipe for mochi crunch shrimp.
Let’s talk curry. Curry is a classic Indian dish popular for its spice blends. You can find curry dishes at many eateries and just as many variations between each. It’s a great comfort food dish that can be made for any occasion.
Ingredients for shrimp curry
- 1 pound shrimp, peeled and deveined
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 cup onion
- 2 tablespoon butter
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic, diced ( I love this garlic press)
- salt and pepper to taste
- 1 tablespoon curry powder
- 1 family size can of cream of mushroom (22.6 ounces)
- 1/2 cup half and half
What type of curry powder should I use?
Curry powder is a blend of various spices. You can use store bought curry or make your own at home.
What other types of protein can be used in curry?
You can get creative as you like here. Curry generally uses meat, fish, poultry, or shellfish. You can also make an amazing vegetarian curry using your favorite veggies.
What size shrimp do I use for shrimp curry?
You can use any size shrimp you like. I like to use the larger size shrimp and cut it up. You can also opt to cook the shrimp with the shells on if you’d like, but preparing it ahead of time makes it easier for my children to eat this dish without needing extra help. You do you.
What goes well with shrimp curry?
My favorite is always good, old sticky white rice. You can also serve it with a fresh green salad, mixed veggies, couscous, or with naan bread for dipping.
How to store leftover shrimp curry?
Once curry has completely cooled you can place in an airtight container in the refrigerator for 3-4 days or freeze for 3-6 months. When ready to eat you can reheat in the microwave, on the stove, or defrost at room temperature for a few hours.
Some other seafood recipes to try:
How to make shrimp curry?
Cut shrimp into bite sized pieces and set aside.
Finely dice carrots, celery, and onion and set aside.
Heat butter and oil in a large pan over medium high heat. Add garlic and saute until fragrant. Then add diced carrots, celery, and onion.
Then add salt, pepper, and curry powder. Stir to combine and saute until tender.
Once the vegetables are tender, add in the cream of mushroom and half and half. Stir to combine. You can add a little more half and half or milk to thin the curry to your desired consistency.
Lastly add shrimp and heat until just cooked through and the shrimp just become opaque.
Serve warm and ENJOY!
Shrimp Curry
Equipment
Ingredients
- 1 pound shrimp peeled and deveined
- 1/2 cup carrots
- 1/2 cup celery
- 1/2 cup onion
- 2 tablespoon butter
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic diced
- salt and pepper to taste
- 1 tablespoon curry powder
- 1 family size can of cream of mushroom 22.6 ounces
- 1/2 cup half and half
Instructions
- Cut shrimp into bite sized pieces and set aside.
- Finely dice carrots, celery, and onion and set aside.
- Heat butter and oil in a large pan over medium high heat. Add garlic and saute until fragrant. Then add diced carrots, celery, and onion.
- Then add salt, pepper, and curry powder. Stir to combine and saute until tender.
- Once the vegetables are tender, add in the cream of mushroom and half and half. Stir to combine. You can add a little more half and half or milk to thin the curry to your desired consistency.
- Lastly add shrimp and heat until just cooked through and the shrimp just become opaque.
- Serve warm and ENJOY!
Notes
Nutrition
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This dish was so good, even my twins who are picky about what they eat loved it! It was gone the same night! Definitely one of our favorites and will make again! Thank you for sharing all your yummy recipes!
YUM! This might be my favorite thing I’ve eaten in the last 6 months. I’m surprised how creamy and delicious it is, I guess that’s from the half and half? I made some jasmine rice to go alongside, I just wish I had thought to buy some naan. I made it exactly as listed, thanks for a great recipe!
Awesome. So happy to hear. Thank you!