Shrimp Curry

Name: Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter or margarine; 1 c. chopped onion; 1/2 c. green pepper, chopped; 1/2 c. chopped celery; 2 Tbsp. flour; 2 tsp. curry powder (more if desired); 3 tsp. soy sauce; 1 c. water; 1 (No. 303) can tomatoes; 1 c. uncooked rice; 1 tsp. salt; 3 c. water; 1 lb. shrimp, cleaned

Eats Now Editorial Team · 450 kcal · Seafood

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Shrimp Curry – a delicious recipe with butter, onion, green pepper, celery, flour, curry powder. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 Tbsp. butter or margarine
1 c. chopped onion
1/2 c. green pepper, chopped
1/2 c. chopped celery
2 Tbsp. flour
2 tsp. curry powder (more if desired)
3 tsp. soy sauce
1 c. water
1 (No. 303) can tomatoes
1 c. uncooked rice
1 tsp. salt
3 c. water
1 lb. shrimp, cleaned

1
Melt butter or margarine in skillet.
2
Add onion, green pepper and celery.
3
Cook until onion is yellow.
4
Blend in flour; stir in curry powder and soy sauce.
5
Stir in 1 cup water and tomatoes. Cover and simmer 20 minutes.

450

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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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 2 Tbsp. butter or margarine, 1 c. chopped onion, 1/2 c. green pepper, chopped, 1/2 c. chopped celery, and more.

Yes, 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 Info

Servings
4 servings
Calories
450 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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