Curry Seafood Casserole

Curry Seafood Casserole

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Doreen Fish


Love fish and seafood! Love curry too so this is a fav of mine...healthy too!!


★★★★★ 1 vote

10 Min
25 Min


  • 1 1/2 lb
    large shrimp, deveined and shelled
  • 1 1/3 lb
  • 3 c
    rice...your choice, white or brown

  • 1 Tbsp
    olive oil
  • 1/4 tsp
    ground ginger
  • 1/2 c
    chopped green onions
  • 1/3 c
    plus 2 tsp ap unbleached flour
  • 1 Tbsp
    curry powder
  • 1 1/2 tsp
  • 1 c
    reduced-sodium chicken broth
  • 2 c
    1% reduced fat milk
  • 1 tsp
    lemon juice

How to Make Curry Seafood Casserole


  1. In skillet, over medium-high heat, cook shrimp and scallops for about 5 minutes or just until seafood are opaque.Be careful and don't overcook as the scallops and shrimp will be rubbery.
    Cook rice, according to cooking instructions on package. Set aside and keep warm.
    Combine rice, shrimp and scallops in large serving platter and mix well. Reserve a few shrimp for garnish. Top with Curry Sauce and serve hot.
  2. Curry Sauce: In saucepan, sauté green onions in olive oil. Stir in flour and curry powder. Season to taste with pepper. Mix well and add sugar and ginger. Gradually incorporate broth and milk.
    Bring to boil while stirring. Reduce heat and simmer while stirring, until sauce thickens. Add lemon juice and mix well. Remove from heat and set aside.
  3. Calories 299
    Protein 21 g
    Total Fat 3 g
    Saturated Fat 1 g
    Cholesterol 94 mg
    Carbohydrates 46 g
    Fibre 1 g
    Sugars 3 g
    Sodium 593 mg
    Potassium 332 mg

Printable Recipe Card

About Curry Seafood Casserole

Course/Dish: Fish Casseroles
Other Tag: Healthy

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