Easy Curried Shrimp

By Addie

"This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste."

Ingredients

• 3 Tablespoons butter
• 1 1/2 Tablespoons curry
• 1/4 cup onion
• 1/8 tsp dried ginger or 1 teaspoon fresh ginger
• 3 Tablespoons flour
• 1 cup chicken broth
• 1 cup milk
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 2 teaspoons lemon juice
• 8 oz shrimp

Details

Servings 4
Preparation time 5mins
Cooking time 10mins
Adapted from keyingredient.com

Preparation

Step 1

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.
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REVIEWS:

My daughter and I really enjoyed this quick and easy to prepare recipe. I skipped the ginger and substituted 1/2 of the salt for garlic salt. May have misjudged the flour so be careful as it could end up too thick. Will definitely be preparing again. Thumbs up!!

Amazing! I'd never made curried shrimp before but am so glad that I found this recipe. I left out the ginger and added the garlic salt, pepper, and crushed red pepper. Thank you Chris.

Absolutely Delicious! One must like Thai food in order to appreciate this easy recipe. Closest to authentic Thai I have ever made. I did a few things differently: I added 1/4 cup of chopped green pepper along with the onions; instead of using milk, I used 3/4 cup of half n half; I used a full teaspoon of sugar, and finally along with the salt I also sprinkled in some garlic salt n pepper as well as a dash of crushed red pepper. I will definitely make this again! Thanks!

I was not pleased as I found the curry and ginger was not the combination I was looking for... I do however like both flavors, but not together...I used 1/4 tsp of prepared ginger I had, and it overpowered the curry.. I would try again, but omit the ginger altogether.

This was delicious. It had just the right amount of curry for our taste. I subbed a shalot for the onion. Personal preferance.:-)