Indian Shrimp Curry

This dish takes a little effort, but once you taste it you won't mind a bit. This has been the traditional Christmas Eve meal in our family for 3 generations. The joy of this dish is the presentation of the condiments (from Mango Chutney to Avocados). We like to put each condiment in their own serving dish, arrange the dishes on a lazy susan in the center of table, and let your happy guests "build their own". Enjoy!

Yield: 4 servings
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  • 2 cube(s) Chicken Bouillon
  • 1 cup(s) Water Boiling
  • 5 tablespoon(s) Butter
  • 1/2 cup(s) Onion Minced
  • 6 tablespoon(s) Flour
  • 2 1/2 teaspoon(s) Curry Powder
  • 1 1/4 teaspoon(s) Salt
  • 1 1/2 teaspoon(s) Sugar
  • 1/4 teaspoon(s) Ground Ginger
  • 2 cup(s) Milk
  • 3 pound(s) Shelled & Deveined Shrimp Cooked (Boiled)
  • 1 teaspoon(s) Lemon Juice
  • 1 jar(s) Mango Chutney
  • 1/2 cup(s) Salted Peanuts Chopped
  • 1 can(s) Pineapple Chunks
  • 1/2 pound(s) Cooked Bacon Crumbled
  • 4 whole(s) Hardboiled Eggs Chopped
  • 1/2 bag(s) Shredded Coconut
  • 1/2 cup(s) Raisins
  • 1/2 cup(s) Sweet Pickles Chopped
  • 2 whole(s) Avocados Peeled & chunked
  • 4 cup(s) Cooked Rice


  1. Prepare the condiments (Mango Chutney to Avocados) ahead of time, put each in their own dish, and refrigerate until ready to serve. Boil the shrimp for 3-5 minutes, rinse with cold water and set aside. Boil the cup of water, add the bouillon cubes and set aside. In a large saucepan, melt the butter, add the onion and cook on medium heat until soft. Add the flour and seasonings and stir for one minute. Slowly add the chicken bouillon water and milk and stir until thickened. Add the shrimp and lemon juice and heat until the shrimp is warm, about 5 minutes. Serve over rice, with your favorite condiments on top!
February 2013

This recipe is a personal recipe added by love2sew56 and has not been tested or endorsed by MyRecipes.

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