Best 8 Christmas Shrimp Curry Recipes

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Embark on a culinary journey to the heart of Christmas festivities with our enticing Christmas Shrimp Curry recipes. These delectable dishes seamlessly blend the vibrant flavors of fresh shrimp with an array of aromatic spices, creating a symphony of flavors that will tantalize your taste buds and warm your soul. From the classic Kerala Shrimp Curry, bursting with coconut milk and fiery green chilies, to the milder yet equally flavorful Bengali Prawn Curry, infused with mustard seeds and poppy seeds, our collection offers a diverse range of culinary delights. Whether you prefer the richness of coconut milk or the tangy zest of tomatoes, our recipes cater to every palate, ensuring a memorable Christmas feast. Prepare to indulge in a symphony of flavors as you explore the vibrant world of Christmas Shrimp Curry.

Let's cook with our recipes!

CREAMY CURRY SHRIMP



Creamy Curry Shrimp image

"We really like the spicy flavor of this seafood dish," notes Collette Conlan of Burleson, Texas. "You can give it even more zip by increasing the amount of hot pepper sauce. If your family doesn't like the taste of curry, try substituting paprika instead."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup finely chopped onion
2 teaspoons butter
1/4 teaspoon curry powder
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1/4 cup water
1/2 cup heavy whipping cream
1/4 teaspoon salt
Dash pepper
Dash hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked pasta or rice
1 tablespoon minced fresh parsley

Steps:

  • In a large skillet, saute onion in butter until tender. Sprinkle with curry powder; cook for 1 minute. Sprinkle with flour; stir until blended. Stir in tomato paste. Gradually stir in water; then cream. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add the salt, pepper and hot pepper sauce. Add shrimp; cook until shrimp turn pink, about 3 minutes. Serve with pasta. Sprinkle with parsley.

Nutrition Facts :

ERIC BOARDMAN CHRISTMAS SHRIMP CURRY



Eric Boardman Christmas Shrimp Curry image

Provided by Food Network

Categories     main-dish

Yield 6 generous servings

Number Of Ingredients 11

5 tablespoons butter
1/2 cup minced onion
6 tablespoons flour
2 1/2 teaspoons curry powder*
1 1/4 teaspoons salt
1 1/2 teaspoons sugar
1/2 teaspoon powdered ginger
1 cup chicken broth
2 cups milk
4 cups cleaned, cooked shrimp (3 pounds raw)
1 teaspoon lemon juice

Steps:

  • Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened. (Could be 10 minutes). Add shrimp and lemon juice. Heat to serving temperature. (Be sure not to head too long or shrimp will over-cook and turn to rubber.)
  • Serve over fluffy rice with 2 or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts, or currant jelly.

THAI SHRIMP CURRY



Thai Shrimp Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 8-ounce package rice noodles
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
3 cloves garlic, minced
4 scallions, chopped
Kosher salt
2 tablespoons Thai red curry paste
1 14-ounce can Thai unsweetened coconut milk
2 teaspoons fish sauce
1 tablespoon sugar
1 12-ounce bag frozen stir-fry vegetables
1 pound peeled and deveined large shrimp
Fresh cilantro and lime wedges, for serving

Steps:

  • Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
  • Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
  • Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.

Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 183 milligrams, Sodium 921 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 30 grams, Sugar 10 grams

SHRIMP CURRY



Shrimp Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield about 4 to 6 main course servings

Number Of Ingredients 19

5 cloves garlic
One 3-inch long piece fresh ginger, peeled
2 tablespoons vegetable oil
1/4 heaping teaspoon whole cloves
10 cardamom pods
8 whole allspice
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, sliced
2 teaspoons curry powder
1/2 jalapeno, or more to taste
1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
3/4 cup coconut milk
2 cups water
2 1/2 teaspoons kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons chopped fresh coriander leaves
1 tablespoon freshly squeezed lime juice
Basmati Rice

Steps:

  • In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.

SHRIMP CURRY



Shrimp Curry image

Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup finely chopped onion
1-1/2 teaspoons 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

Steps:

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

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

AUTHENTIC AND EASY SHRIMP CURRY



Authentic and Easy Shrimp Curry image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Indian

Yield 5

Number Of Ingredients 13

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

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.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g

CURRY SHRIMP



Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

QUICK SHRIMP CURRY



Quick Shrimp Curry image

I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons butter
1 large onion, chopped
1 medium tart apple, peeled and finely chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup heavy whipping cream
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground mustard
1 bay leaf
1-1/2 pounds uncooked medium shrimp, peeled and deveined
Hot cooked rice
Optional: Lime wedges, toasted coconut and chopped green onions

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.

Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry.
  • Don't be afraid to experiment with different spices. There are many different spices that can be used in a shrimp curry, so feel free to experiment until you find a combination that you like.
  • Be careful not to overcook the shrimp. Shrimp cooks quickly, so it's important to be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Serve the curry with rice or naan bread. This will help to soak up the delicious sauce.

Conclusion:

Shrimp curry is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its creamy, flavorful sauce and tender shrimp, this curry is sure to please everyone at the table.

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