Creamy Shrimp Stroganoff
Make a restaurant-worthy dish at home with this quick and easy Shrimp Stroganoff recipe. It combines garlic shrimp and savory mushrooms in a creamy, flavorful sauce in under 30 minutes – no canned soup needed. Perfect for a weeknight dinner that’s both impressive and incredibly delicious.
My youngest daughter Anja loves any food with shrimp and mushrooms so naturally this sauce is one of her favorites.
This from-scratch recipe doesn’t require canned cream of mushroom soup and offers a rich, flavorful sauce with staple ingredients only.
Just like my shrimp broccoli pasta and shrimp quiche, this easy seafood recipe comes together in under 30 minutes, perfect for a weeknight dinner. Serve with rice or pasta such as my handmade pappardelle pasta and a side salad incl. this simple insalata mista for a complete meal.
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Creamy Shrimp Stroganoff
Ingredients
- 8 oz raw shrimp medium-sized, deveined, no tails
- 2 tbsp olive oil divided
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 garlic clove minced
- 1 tbsp butter
- 1 yellow onion sliced
- 8 oz white button mushrooms sliced
- 1/4 cup white wine or extra stock
- 1 tbsp cornflour
- 1/2 cup chicken stock
- 3/4 cup heavy cream
- 1/2 tsp dried thyme
- 1 tbsp fresh parsley optional
Instructions
- Add the shrimp to a medium-sized bowl alongside the olive oil, minced garlic, salt, and ground black pepper.2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp ground black pepper, 1 garlic clove, 8 oz raw shrimp
- Melt butter in a large skillet (or large frying pan) over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan with a slotted spoon and set aside. Don't overcook the shrimp or they will become tough and rubbery.1 tbsp butter
- Add remaining olive oil to the pan on medium heat. Add the sliced onion and mushrooms and cook until browned, about 5-7 minutes.1 yellow onion, 8 oz white button mushrooms
- Add the white wine to the pan and scrape up any browned bits from the bottom. Let the wine simmer for 2 minutes, until slightly reduced.1/4 cup white wine
- In a small bowl, whisk together the cornstarch and chicken broth. Stir the cornstarch mixture into the pan and bring to a simmer. Cook until the sauce thickens, about 3-5 minutes.1 tbsp cornflour, 1/2 cup chicken stock
- Stir in the heavy cream and thyme. Bring the sauce to a simmer and cook for 2 minutes.3/4 cup heavy cream, 1/2 tsp dried thyme
- Return the shrimp to the pan and stir to coat in the sauce. Season to taste with salt and pepper.
- Serve immediately over rice or hot cooked noodles and garnish with fresh parsley (optional).1 tbsp fresh parsley
Notes
Nutrition
Ingredients and substitutions
- Raw shrimp: If you’re using frozen shrimp, defrost them prior. You can substitute the fresh shrimp with other shellfish, such as scallops, lobster, or crab to make other seafood stroganoff versions. Meat alternatives include the classic beef stroganoof, chicken, or lamb.
- Mushrooms: Any type of mushroom can be used in this recipe. For a richer flavor, try using cremini mushrooms or portobello mushrooms.
- White wine: You can use extra chicken stock instead.
- Cream: You can use low-fat cream or sour cream to make a lighter sour cream Stroganoff sauce.
- Dried thyme: You can substitute 1 teaspoon of chopped fresh thyme for the 1/2 tsp of dried thyme.
Variations
- Spice it up: Add a pinch of red pepper flakes or cajun seasoning to the shrimp when sautéing them. Or simply drizzle in some hot sauce towards the end.
- Vegetable stroganoff: Add your favorite vegetables, such as green or red peppers, green onion, broccoli, peas, or carrots, to the pan with the mushrooms. Sun-dried tomatoes and spinach also work well with the creamy sauce.
This tasted so good!