Easy Slow Cooker Shrimp Curry

(Weight Watchers Friendly CrockPot Cooking Day 92)

Easy Slow Cooker Shrimp Curry

Weight Watchers Friendly Easy Slow Cooker Shrimp Curry

Happy New Years Eve!

How are you planning to ring in the New Year?

We’re going out for an early dinner with mom and may very well be sleeping by midnight, which may seem boring, but is fine by me.

It just means that tomorrow morning I’ll get a jump on all the wonderful things 2014 holds in store, including lots of easy and delicious Weight Watchers friendly crock pot recipes.

Speaking of which…

I adapted this recipe for easy slow cooker shrimp curry from the one for “Hurry Curry” in the The I Hate to Cook Book, a fun read dating back to 1960 filled with all kinds of easy retro recipes.

Don’t confuse this easy slow cooker shrimp curry with anything closely resembling real Indian or Thai curry!

But that doesn’t make it any less tasty.

Creamy and comforting, it’s just the kind of recipe I was looking for late Saturday afternoon as I pondered what I could make in the slow cooker that wouldn’t require much time or effort.

I also needed a way to use up what remained from Christmas Eve’s ginormous (think Costco-size) shrimp cocktail platter.

As luck would have it, I even had the required can of cream of shrimp soup in the cupboard.

I can almost guarantee that Rod will love any retro recipe I make, especially if it involves a creamy sauce. This easy slow cooker shrimp curry served over rice was no exception. He went back for seconds. A sure sign of a winner :-)


3.0 from 1 reviews
Easy Slow Cooker Shrimp Curry
Prep time
Cook time
Total time
Creamy and comforting, this easy slow cooker shrimp curry is a classic retro recipe you can make with minimal effort.
Recipe type: Main
Serves: 4
  • ½ cup chopped onion
  • ½ teaspoon curry powder
  • 1 teaspoon butter
  • 1 can undiluted cream of Shrimp soup (or 1 can undiluted cream of celery or chicken soup)
  • 1 cup plain nonfat Greek yogurt
  • 1 cup cooked shrimp, chopped into bite-size pieces
  • Chopped parsley, scallions, and/or peanuts for serving
  • Cooked rice, for serving
  1. Place the onion, curry powder and butter in a microwave safe bowl and cook until the onions are tender, 2 to 3 minutes on high.
  2. Scrape the onion mixture into the slow cooker (I used my 2-quart). Add the soup, sour cream and shrimp. Cover and cook on LOW for 2 to 3 hours, until heated through.
  3. Serve over rice, garnished with chopped scallions, parsley and peanuts, if desired.
Cook's Notes
Nutrition Estimates Per Serving (3/4 cup without rice/garnishes): 129 calories, 4.3 g fat, 8.8 g carbs, 0.5 g fiber, 13.4 g protein and *3 Points Plus

Source: Adapted from The I Hate to Cook Book: 50th Anniversary Edition

*PointsPlus® for easy slow cooker shrimp curry calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked easy slow cooker shrimp curry you might also like:

Easy Slow Cooker Chicken a la King
Slow Cooker Corn and Shrimp Chowder
Easy Shrimp Risotto

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  1. says

    The recipe was definitely low fat, and tasted good. It was missing something though…not sure what though. The flavor needed some sweetness I think, maybe coconut milk or juice to thin it out. I ended up using fat-free half and half to thin it out a bit. I did add, 2 carrots sliced, and 2 celery stalks. It added some veggies for the family which was a nice addition. Overall, I think the recipe was a good. It was my first ever curry recipe to cook. Will try again.

    • says

      Glad you modified it to make it your own Amme. That’s the great thing about cooking, there is no one right way. We need to adjust recipes to suit our tastes and what we have on hand. Thanks for sharing!!

  2. Meg says

    Just a question….it seems like cooked shrimp would end up overcooked after another 2-3 hours in a slow cooker. Is that a problem?

    • says

      Hi Meg,

      That’s a valid concern. I thought it turned out fine with cooked shrimp, but if you prefer, you could always 1) use uncooked shrimp and/or 2) add the shrimp during the last half hour of cooking. Hope this helps.

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