Best 5 Quick Shrimp Curry Recipes

Do you find yourself craving a delectable and satisfying shrimp curry but don't have the luxury of spending hours in the kitchen? If so, this article is your guide to discovering an array of "Quick Shrimp Curry" recipes that cater to your time constraints. Ranging from classic Indian curries to contemporary fusion dishes, these recipes promise to tantalize your taste buds while respecting your busy schedule. From the fragrant aromas of traditional spices to the vibrant flavors of exotic ingredients, get ready to embark on a culinary journey that will transform ordinary shrimp into an extraordinary culinary delight.

Let's cook with our recipes!

AUTHENTIC AND EASY SHRIMP CURRY

Authentic and Easy Shrimp Curry image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Anonymous

Categories World Cuisine Recipes Asian Indian

Yield 5

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Steps:

Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g

SHRIMP CURRY

Shrimp Curry image

Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup finely chopped onion
1-1/2 teaspoons curry powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
2 cups hot cooked rice

Steps:

In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

EASY CURRIED SHRIMP

Easy Curried Shrimp image

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

Provided by ChrisMc

Categories Curries

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
2 teaspoons curry
1/4 cup onion
1/8 teaspoon dried ginger or 1 teaspoon fresh ginger
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
3/4 teaspoon sugar
2 teaspoons lemon juice
8 ounces shrimp

Steps:

Melt butter with curry, onion, and ginger and cook until onion begins to soften.
Add the flour and stir to combine with butter.
Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
Bring to a simmer and add the shrimp.
Simmer until the shrimp is cooked.
Serve over rice.

QUICK SHRIMP CURRY

Quick Shrimp Curry image

Make and share this Quick Shrimp Curry recipe from Food.com.

Provided by Dienia B.

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1/2 cup onion, diced
2 stalks celery, diced
1 (10 3/4 ounce) can cream of shrimp soup
1 cup sour cream
1/2 teaspoon curry powder
1 dash paprika
1 cup shrimp, cleaned and peeled
2 cups rice, cooked
2 eggs, hard boiled, chopped
2 tablespoons peanuts

Steps:

Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
Add sour cream; stir.
Add curry powder and paprika.
Add shrimp; simmer until shrimp are cooked.
Serve over cooked rice.
Garnish with chopped hard boiled eggs and peanuts.

Nutrition Facts : Calories 590.6, Fat 21.2, SaturatedFat 10.8, Cholesterol 136, Sodium 415.5, Carbohydrate 85.3, Fiber 2.6, Sugar 3.5, Protein 13.3

QUICK SHRIMP CURRY

Quick Shrimp Curry image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

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

Steps:

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 : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

Tips:

Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them completely before cooking.
Marinate the shrimp: Marinating the shrimp in a mixture of yogurt, spices, and herbs will help to tenderize them and give them more flavor.
Cook the shrimp quickly: Shrimp cook very quickly, so be careful not to overcook them. Overcooked shrimp will be tough and rubbery.
Use a variety of spices: Curry powder is a blend of many different spices, so feel free to experiment with different combinations to find one that you like. You can also add other spices, such as cumin, coriander, and turmeric.
Don't be afraid to add vegetables: Vegetables add color, flavor, and nutrients to shrimp curry. Some good choices include onions, peppers, tomatoes, and zucchini.
Serve with rice or naan: Shrimp curry is traditionally served with rice or naan. Basmati rice is a good choice because it has a light, fluffy texture that won't overpower the curry.

Conclusion:

Shrimp curry is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover shrimp. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying shrimp curry that the whole family will enjoy.