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Oxmoor House Photo by: Oxmoor House

Sweet Curried Shrimp

Oxmoor House JANUARY 2002

  • Yield: 4 servings (1 cup shrimp mixture, 3/4 cup rice, 2 tablespoons green onions, and 1 tablespoon peanuts)


  • 1 1/2 pounds fresh medium shrimp
  • Cooking spray
  • 1/2 cup diced sweet onion
  • 1 1/2 cups fat-free milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground red pepper
  • 1/3 cup frozen green peas, thawed
  • 2 1/2 cups hot cooked long-grain rice
  • 1/4 cup roasted peanuts, chopped
  • 1/2 cup chopped green onions


Peel shrimp; coat shrimp with cooking spray. Heat a nonstick skillet over medium heat; add shrimp, and cook 4 minutes or until shrimp are done, stirring constantly. Remove shrimp, and set aside.

Coat onion with cooking spray; increase heat to medium-high. Add onion, and cook 4 minutes or until lightly browned.

Whisk together milk and flour in a bowl. Add milk mixture, sugar, and next 4 ingredients to pan; cook 4 minutes or until mixture is slightly thickened, stirring constantly. Stir in shrimp, and cook until thoroughly heated. Stir peas into hot rice; serve shrimp over rice mixture. Garnish with peanuts and green onions.

Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 5.9g
  • Saturated fat: 1g
  • Protein: 28.5g
  • Carbohydrate: 35.6g
  • Cholesterol: 184mg
  • Iron: 3.7mg
  • Sodium: 604mg
  • Calories from fat: 17%
  • Fiber: 2.7g
  • Calcium: 167mg

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Sweet Curried Shrimp Recipe