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Curried Shrimp with Peanuts


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  • 2 tablespoons butter $
  • 1 tablespoon all-purpose flour
  • 2 teaspoons curry powder
  • 3/4 cup milk $
  • 3/4 cup chicken broth $
  • 1/3 cup ketchup $
  • 1 tablespoon grated fresh ginger
  • 1/2 jalapeño pepper, seeded and chopped
  • 1/4 teaspoon dried crushed red pepper (optional)
  • 2 1/2 pounds peeled large, raw shrimp, deveined
  • 2 teaspoons fresh lime juice $
  • 1/4 teaspoon kosher salt
  • Toppings: salted cocktail peanuts, bean sprouts, toasted unsweetened flaked coconut, cilantro



Step 1

Melt butter in a heavy saucepan over low heat; whisk in flour and curry powder until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, next 4 ingredients, and, if desired, dried crushed red pepper. Increase heat to medium, and cook, whisking constantly, 5 to 6 minutes or until mixture is thickened and bubbly. Stir in shrimp, lime juice, and salt. Reduce heat to medium-low, and cook, stirring often, 5 minutes or just until shrimp turn pink. Serve with desired toppings.

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