Quick Shrimp Curry Recipe

Name: Quick Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 3/4 oz. size) pkg. boil in bag rice, cooked; 2 Tbsp. vegetable oil; 2 Tbsp. curry powder; 2 cloves garlic, minced; 1 tsp. ground ginger; 1 tsp. cumin; 3/4 tsp. salt; 1/4 tsp. cayenne pepper; 1 lb. medium shrimp, peeled; 2 Tbsp. all-purpose flour; 2 Tbsp. tomato paste; 1 1/4 c. chicken broth

Servings: persons

2 (3 3/4 oz. size) pkg. boil in bag rice, cooked
2 Tbsp. vegetable oil
2 Tbsp. curry powder
2 cloves garlic, minced
1 tsp. ground ginger
1 tsp. cumin
3/4 tsp. salt
1/4 tsp. cayenne pepper
1 lb. medium shrimp, peeled
2 Tbsp. all-purpose flour
2 Tbsp. tomato paste
1 1/4 c. chicken broth

1
In skillet, heat oil over medium-high heat.
2
Add seasonings; saute 30 seconds.
3
Add shrimp.
4
Saute 2 minutes or just until pink.
5
With slotted spoon, remove shrimp to bowl.
6
To mixture in skillet, stir in flour, tomato paste and 1/4 cup chicken broth. Gradually stir in remaining chicken broth.
7
Boil 2 minutes to thicken.
8
Add shrimp; toss.
9
Cook 1 minute.
10
Pour into bowl. Serve over rice.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (3 3/4 oz. size) pkg. boil in bag rice, cooked, 2 Tbsp. vegetable oil, 2 Tbsp. curry powder, 2 cloves garlic, minced, and more.

Yes, Quick Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Shrimp Curry

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