Shrimp Curry

July 23, 2010

While Craig was gone, I did very little cooking. It really is hard to cook for one–plus it is not as fun or purposful, so I was really excited to cook us a meal tonight. This recipe came from my Taste of Home Healthy Cooking Magazine, August/September 2009.

Shrimp Curry


– 1/4 cup finely chopped onion

– 1 1/2 teaspoon 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


1.) 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.

2.) Reduce heat; add the shrimp, sugar, salt, and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from heat; stir in lemon juice. Serve with rice.

Both Craig and I loved this dish!! It had a wonderful curry taste that melted in your mouth!!

Also, it was quick, easy, and healthy!! I will definitely be making this again.

Nutrition Facts (per serving):

Recipe yields 4 servings

1 serving = 3/4 cup shrimp mixture with 1/2 cup rice

305 calories

8 g fat (4 g saturated)

154 mg cholesterol

640 mg sodium

33 g carbohydrates

1 g fiber

24 g protein

%d bloggers like this: