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Creamy Shrimp Stroganoff

Are you looking for a restaurant-worthy dish you can whip up at home in no time? This quick and easy Shrimp Stroganoff recipe is your answer! Made from scratch without any canned soup, it combines garlic shrimp and savory mushrooms in a creamy, flavorful sauce in under 30 minutes. Perfect for a weeknight dinner that’s both impressive and incredibly delicious.

Table of contents

Why you’ll love my shrimp stroganoff recipe

  • Made from scratch: My recipe skips the canned cream of mushroom soup and offers a rich, flavorful sauce made with wholesome ingredients.
  • Quick & easy:  This dish comes together in under 30 minutes, perfect for a weeknight dinner. Serve with rice or pasta such as my egg noodles and a side salad incl. this simple insalata mista for a complete meal.


  • 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 version.
  • Dried thyme:  You can substitute 1 teaspoon of chopped fresh thyme for the 1/2 tsp of dried thyme.


  • 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.
Shrimp stroganoff sauce over rice on a white plate.


How can I store leftover stroganoff?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through.

Can I freeze stroganoff sauce?

Yes, you can freeze shrimp stroganoff for up to 3 months.  Thaw it overnight in the refrigerator before reheating. Note: Cream-based sauces can sometimes separate when frozen and thawed. You may need to whisk the sauce again after reheating to bring it back together.

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Close up of a shrimp stroganoff sauce.

Creamy Shrimp Stroganoff

Caro Jensen
Make restaurant-worthy Shrimp Stroganoff at home. Skip the canned soup and try this easy from scratch recipe which takes less than 30 minutes to make.
5 from 1 vote
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 275 kcal


  • 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


  • 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.
    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


  1. Don’t overcook the shrimp. They will become tough and rubbery.
  2. Be sure to scrape up the browned bits from the bottom of the pan when you add the white wine. This will add flavor to the sauce.
  3. If the sauce is too thick, you can thin it out with a little bit of extra chicken broth or water.


Calories: 275kcalCarbohydrates: 9gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 113mgSodium: 691mgPotassium: 362mgFiber: 1gSugar: 4gVitamin A: 718IUVitamin C: 5mgCalcium: 67mgIron: 1mg
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