Weight Watchers Recipe of the Day: Slow Cooker Shrimp Curry
Looking forward to getting a jump on all the wonderful things the coming year has in store, including lots of easy and healthy Weight Watchers friendly crock pot recipes.
Speaking of which...
I adapted this recipe for easy shrimp curry from the one for "Hurry Curry" in the The I Hate to Cook Book (affiliate link), 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 shrimp curry served over rice was no exception. He went back for seconds. A sure sign of a winner 🙂
How Many Calories and WW Points in this Slow Cooker Curry?
According to my calculations, each serving of this easy shrimp curry has about 129 calories and:
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Are You Ready To Slow Cook Yourself Slim?
If you've made this Low Fat Shrimp Curry, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Slow Cooker Shrimp Curry Recipe
- ½ cup chopped onion
- ½ teaspoon curry powder
- 1 teaspoon butter
- 1 can (about 10-½ oz.) undiluted cream of Shrimp soup (or 1 can undiluted cream of celery or chicken soup)
- 1 cup plain non-fat Greek yogurt
- 1 cup cooked shrimp, chopped into bite-size pieces
- Chopped parsley, scallions, and/or peanuts for serving
- Cooked rice, for serving
- Ideal slow cooker size: 2-Quart.
- 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.
- Scrape the onion mixture into the slow cooker.
- Add the soup, Yogurt and shrimp.
- Cover and cook on LOW for 2 to 3 hours, until heated through.
- Serve over rice, garnished with chopped scallions, parsley and peanuts, if desired.
Recipe source: Adapted from The I Hate to Cook Book: 50th Anniversary Edition (affiliate link) by Peg Bracken.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this easy slow cooker shrimp curry, you might also like:
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Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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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.
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!!
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?
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.
i'm going to add more shrimp, carrots, and soup, spread to five servings and serve over broccoli. perfect light lunch this week!
Is there an easy way to convert "Points Plus" to "Smart Points"?
Hi Cindy, Unfortunately no, there is no easy way to convert points plus to smart points. They use different values in their calculation!
I have made this recipe about a dozen times in the crock pot. My whole family loves it, and my 11 year old daughter even requested it for her birthday dinner! I’m wondering if you have any ideas on how to adapt this for non crock-pot cooking? In a large sauté pan, perhaps?
I added a little more curry and brought it to a pot luck dinner. It was the rave and first item gone. I was given 3 email addresses asking for the recipe. I sent the link.
In the recipe of slow cooker shrimp curry, in the ingredients, it says Yougut, but in the instructions it says sour cream. Which one is right?
Hi Fred, yogurt. I've fixed the instructions. ~Martha