Shrimp Curry


  • 1 ½ cups small shrimp, cooked and peeled
  • 4 tablespoons unsalted butter
  • ½ cup onion, finely chopped
  • 2 garlic cloves, pressed
  • ¼ cup flour
  • 2 tablespoons curry powder (or more to taste)
  • ½ teaspoon powdered ginger
  • 2 cups fish or chicken broth
  • 1 cup milk
  • 2 tablespoons fresh lemon juice
  • cooked rice

In a medium saucepan, melt butter. Sauté onion and garlic in butter over low heat until soft. Stir in flour, curry powder and ginger. Add broth and milk slowly, and cook until thickened, stirring constantly. Add shrimp and lemon juice and continue cooking until shrimp are heated through. Do not allow it to boil. Serve over hot rice.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


Shrimp are crustaceans and are closely related to barnacles and crabs, but did you know they are distantly related to centipedes, spiders, and insects?  They all belong to the Phylum Arthropoda, which means they have jointed appendages. Learn more about shrimp research shared in our Hook, Line & Science blog.

Erika Young, Coastal and Marine Education Specialist