Quick N Easy Curried Shrimp Recipes

QUICK SHRIMP CURRY

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.

EASY CURRIED 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.

CURRIED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
• Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
• Add sour cream and lime juice to skillet; stir to combine. Serve hot.

AUTHENTIC AND EASY SHRIMP CURRY

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.

EASY CURRIED SHRIMP

Steps:

• In a large skillet, melt butter. Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned. Stir in coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened., Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in apricots; heat through. Serve with rice.

QUICK N' EASY CURRIED SHRIMP

Steps:

• In a large non-stick fry pan, melt butter, stir in curry powder and cook and stir for 5 minutes to develop flavor of the curry powder.
• Add the onion, celery and garlic; cook and stir until onion is softened.
• Add shrimp and cook for 3 to 4 minutes until shrimp have turned pink and are almost cooked.
• Stir in the flour until it has been absorbed.
• Add sour cream and whipping cream, stirring all the time until mixture comes to a boil and thickens.
• Seve immediately over rice.

EASY COCONUT CURRIED SHRIMP

Steps:

• Pour coconut milk into a large, wide frying pan and set over medium heat. Stir in curry paste. Finely chop onion and stir into sauce. Slice tomatoes in half. Squeeze out and discard seeds. Coarsely chop. Then stir into gently boiling sauce. Stir often, uncovered until sauce thickens, 7-10 minute Meanwhile, defrost shrimp according to package directions. Pat dry with paper towels.
• Once sauce is almost as thick as you like, stir in shrimp and celery. Stir until shrimp are bright pink, 3-5 minute Remove from heat. Stir in green onions, coriander and lime juice. Taste and stir in salt or more lime juice if needed. Excellent served over jasmine rice.

EASY CURRIED SHRIMP

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 (or curry powder), then season with the ginger, garlic, 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.