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Quick Shrimp Curry

For an easy-to-prepare meal that is extremely flavorful, try Quick Shrimp Curry featuring curry powder. Skill Level: Intermediate

10 min Prep
25 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 183
Protein 16.9g
Total Carbohydrates 64.6g
Dietary Fiber 1.8g
Net Carbohydrates 62.8g
Sugar 52.9g
Total Fat 6.5g
Saturated Fat 0.6g
Trans Fat 0.1g
Cholesterol 143.6mg
Sodium 494.1mg
SmartPoints® 2.0


  • 1/2 Tablespoon vegetable or canola oil, for cooking vegetables
  • 1 cup celery stalk, thinly sliced on the diagonal
  • 1 cup red bell pepper, cut into strips
  • 1/2 cup chopped onion
  • 3/4 cup reduced-sodium chicken broth or stock
  • 3 Tablespoons mango chutney
  • 1 Tablespoon corn starch
  • 1 Tablespoon vegetable or canola oil, for cooking shrimp
  • 1 pound raw shrimp (deveined)
  • 1 1/2 teaspoons curry powder


  1. Heat the oil in a nonstick skillet or wok on medium-high heat. Add the celery, bell pepper and onion, then cook and stir 3 to 5 minutes or until tender-crisp. Remove and set aside.
  2. Mix the chicken stock, chutney and cornstarch in a small bowl. Set aside.
  3. Heat remaining oil in the same skillet. Add the shrimp, and sprinkle with curry powder. Cook and stir 3 to 4 minutes, or just until shrimp turn pink.
  4. Add the cornstarch mixture and vegetables, then cook and stir 2 minutes or until thickened.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company