Best Curry Shrimp Dip Recipes

CURRY SHRIMP DIP

Curry Shrimp Dip image

For those of you who love the taste of curry. I'm not sure where I got this recipe from. It's on an old 3 x 5 index card.

Provided by GrandmaG

Categories < 15 Mins

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

2 (3 ounce) packages cream cheese, softened
1/4 cup evaporated milk (I use the Pet brand for this recipe I like the flavor better)
2 tablespoons lemon juice (fresh no subs.)
1 tablespoon grated onion (very fine)
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon curry powder
10 ounces shrimp, cooked and deveined finely chopped (I use fresh shrimp and I boil the shrimp in water, 1 teaspoon butter and a dash of garlic powder. Ho)

Steps:

Mix all the ingredients in a 1 1/2 quart bowl until smooth.
Cover and chill overnight allowing the flavors to blend.
Serve with your favorite crackers.

Nutrition Facts : Calories 393.9, Fat 26.9, SaturatedFat 16.4, Cholesterol 302.9, Sodium 781.4, Carbohydrate 7.3, Fiber 0.2, Sugar 1.3, Protein 30.7

HOT SHRIMP CURRY DIP

Hot Shrimp Curry Dip image

This former "secret" shrimp appetizer recipe is a wonderful spicy, yet smooth, appetizer that is sure to please your guests. I have been asked for the recipe several times. Serve with crackers, melba toast baguettes, and/or fresh sliced baguette.

Provided by PTRICK

Categories Shrimp Dip

Time 40m

Yield 24

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened
½ cup chopped green onions
4 tablespoons mayonnaise
3 tablespoons curry powder
2 tablespoons Worcestershire sauce
1 cup cooked small shrimp

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 1.5 g, Cholesterol 31.8 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.4 g, Sodium 94.9 mg, Sugar 0.3 g

CURRY DIP FOR VEGGIES OR SHRIMP

Curry Dip for veggies or shrimp image

Make and share this Curry Dip for veggies or shrimp recipe from Food.com.

Provided by Michele7

Categories < 15 Mins

Time 15m

Yield 1 1/2 Cups

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon turmeric
1 tablespoon curry powder
1 clove garlic, crushed
4 teaspoons sugar
1/2 teaspoon salt
2 teaspoons fresh lemon juice
1/2 cup parsley, finely minced

Steps:

Combine ingredients and chill to let flavors blend.
Serve with an assortment of fresh veggies or shrimp.

Nutrition Facts : Calories 217.9, Fat 15.9, SaturatedFat 9, Cholesterol 39.9, Sodium 850.5, Carbohydrate 18.5, Fiber 2.2, Sugar 14.3, Protein 2.9

GRILLED SHRIMP WITH COCONUT CURRY DIP AND PEANUTY NOODLES

Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles image

Provided by Robin Miller : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons salt-free lemon and herb seasoning
1 (14-ounce) can coconut milk
1 tablespoon sugar
1 teaspoon curry powder
1/4 teaspoon ground ginger
2 tablespoons chopped fresh cilantro leaves
12 ounces somen noodles
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
1/3 cup chopped dry-roasted peanuts

Steps:

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through. In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro. Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts. Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired.