Shrimp Curry with Rice
Submitted by mcvey2000
Creamy shrimp curry with mango chutney, clam juice, and a splash of heavy cream for a rich, velvety sauce. Quick sautéed shrimp spooned over rice makes this a 35-minute weeknight dinner with serious comfort food appeal.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThink of this as the shortcut curry that still delivers big flavor.
Buttery shrimp get a quick sear, then rest while onions and curry powder bloom in the same skillet. The real magic happens when cream, clam juice, and mango chutney reduce into a thick, glossy sauce with sweet-savory depth that coats every shrimp.
Spoon it all over steamed rice and dinner is done in about 35 minutes.
Pro Tips
- Sear the shrimp just until they start to curl, then pull them out; they finish cooking in the sauce later
- Use bottled clam juice (found near canned tuna) for a briny depth that plain broth can’t match
- Chop any large fruit pieces in the mango chutney so the sauce stays smooth and pourable
- A squeeze of lime at the end brightens the richness of the cream beautifully
Ingredients
Directions
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
Sprinkle shrimp with salt and pepper.
Add shrimp to skillet and sauté until almost op aque in center, about 2 minutes.
Using slotted spoon, transfer shrimp to bowl.
Add remaining 1 tablespoon butter to skillet.
Add onion and sauté 3 minutes.
Sprinkle with curry powder.
Stir until onion is tender, about 1 minute longe r.
Add cream, clam juice and chutney. Boil until sauce is thick enough to coa teaspoon spoon, stirring occasionally, about 8 minutes.
Return shrimp and any collect ed juices to skillet.
Cook until shrimp are just opaque in center, about 1 min ute longer.
Spoon rice onto plates.
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