20-Minute Microwave Sour Cream Shrimp Curry
A creamy, comforting curry featuring tender shrimp in a rich sour cream sauce with mushrooms, green peppers, and aromatic curry spices. This quick microwave version delivers authentic curry flavors without the lengthy stovetop preparation. Perfect for busy weeknights when you want something satisfying and flavorful. The toasted almonds add a delightful crunch that contrasts beautifully with the creamy sauce, while the combination of Worcestershire sauce and dry mustard gives the dish its distinctive depth.
Ingredients
- ½ cup slivered almonds, toasted
- 6 tablespoons butter
- 1 cup green onion, finely chopped
- ½ cup green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, thinly sliced
- 3 teaspoons curry powder
- salt
- pepper
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- 2 cups sour cream
- 1 lb cooked shrimp
Instructions
- 1
Place butter, green onion, green pepper and garlic in a large microwave-safe dish, cover and microwave on high power for 2 minutes
- 2
Stir in mushrooms, curry powder, salt, pepper, Worcestershire sauce and dry mustard
- 3
Cover and microwave on high power for 4-6 minutes until mushrooms are soft, stirring halfway through
- 4
Stir in sour cream and shrimp, microwave on medium power for 3-5 minutes until heated through, stirring once during cooking
- 5
Serve topped with toasted almonds
Tips
Toast almonds in a dry pan for 2-3 minutes until golden for the best flavor and crunch.
Use medium power when reheating to prevent the sour cream from curdling.
Stir gently when adding shrimp to avoid breaking them apart.
Good to Know
Refrigerate up to 3 days in airtight container
Can be made ahead and reheated using medium power
Serve immediately while hot, topped with toasted almonds
Common Mistakes
Use medium power when reheating to avoid curdling the sour cream
Don't overcook shrimp to avoid rubber texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, but thaw and cook the shrimp completely first, then drain well before adding to prevent excess moisture in the sauce.
What can I substitute for sour cream?
Greek yogurt works well as a substitute, though it will be slightly tangier and less rich than sour cream.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently using medium microwave power to prevent curdling.