Shrimp Curry

October 4, 2011

Shrimp Curry. Not to be confused with or compared to Curry Shrimp. So to all of my Caribbean Massive readers, you can put the side-eyes and blank stares away when you see the following ingredient. Weh Yuh Seh?

I know, I know…mushroom soup in a curry dish seems nuts but it works. The original recipe, adapted from also called for sour cream and raisins but I’m not that crazy. I mean, I’m sure that recipe is quite lovely as presented but when do I ever follow the rules? Right! So, I had to kick it up a notch **waves to Emeril Lagasse** and add some pepper sauce, chickpeas, etc. And #BOOM, you get Shrimp Curry!

Shrimp Curry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb. cooked shrimp
  • 1 can condensed mushroom soup
  • 1 can chickpeas
  • 1 lg. onion, finely chopped
  • 2 tbsp. butter
  • 2 tsp. hot curry powder
  • 3 tbsp. pepper sauce
  • ½ tsp. cumin
  • ½ can of water or vegetable stock
  1. Sauté the finely chopped onion and butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste).
  2. Drain the chickpeas, add to pan and stir in water/vegetable stock.
  3. Add shrimp and heat thoroughly. Season with cumin and pepper sauce.
  4. Simmer for 5 minutes.
  5. Serve over hot rice.


This was so tasty! The only thing missing was bread. I should totally learn how to make garlic naan…ah next time.

Will you be adding Shrimp Curry to your repertoire?


{ 2 comments… read them below or add one }

Levon April 1, 2012 at 3:06 pm



T. Nicole April 3, 2012 at 11:33 am

It really is delicious. I should make it for dinner tonight. And I need to post all the other meals I’ve made. #WorkToDo


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