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Shrimp Curry with Rice

User Rating 1 Star Rating (1 Review)


Serve this shrimp curry with hot cooked rice and a salad for a complete meal.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 2 pounds uncooked shrimps in shells
  • Salt
  • 1/2 cup butter or margarine
  • 1 small onion, thinly sliced
  • 1 clove garlic
  • 2 tablespoons curry powder
  • 1 cup pineapple juice
  • Pepper and paprika
  • 1/2 teaspoon ground ginger
  • 2 carrots, thinly sliced
  • 1 celery rib, thinly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • hot cooked rice


Cook shrimp in boiling salted water to cover just until they turn pink. Drain, reserving 3 cups liquid. Remove shells from shrimp and devein. Heat butter or margarine in heavy skillet until it begins to bubble. Lightly brown onion and garlic in the butter; remove. Fry curry powder in the butter until deep brown. Add the 3 cups of reserved shrimp liquid, pineapple juice, seasonings, and sliced vegetables. Mix cornstarch with a little water until smooth. Add to mixture.

Simmer 15 minutes, stirring occasionally. Add shrimp and heat through. Stir in lemon juice. Serve with hot cooked rice.
Shrimp curry recipe serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
Not what I was expecting., Member blrrr23

I am used to eating Curry from American homes, American restaurants as well from Afghanistan and Europe. The curry dish described here is very simple to creat, however the Taste was nothing like curry should taste. Frying curry in butter is often used as a way to add boldness to the curry. This meal was Bitter, a large aftertaste of pineapple and lemon. I followed the ingredients and took my time. Im not a new cook and pride myself on making yummy dishes. So if ou would like a sweeter curry, if you want a flavor for the whole family, this is Not the curry for you.

54 out of 55 people found this helpful.

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