Creamy Shrimp Stroganoff
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.
Servings: 4 servings
Calories: 275kcal
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
Adjust consistency: If the sauce is too thick, you can thin it out with a little bit of extra chicken broth or water.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through. I don't recommend freezing it.
Nutrition
Calories: 275kcal | Carbohydrates: 9g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 691mg | Potassium: 362mg | Fiber: 1g | Sugar: 4g | Vitamin A: 718IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 1mg
