Shrimp Stroganoff
Savor the rich and luxurious flavors of Shrimp Stroganoff, a seafood-inspired twist on the classic comfort dish. Tender, pan-seared shrimp are paired with a luscious, creamy sauce made from sautéed mushrooms, onions, garlic, and a touch of Dijon mustard for depth. This one-pan recipe is seasoned with paprika and finished with tangy sour cream, creating a perfectly balanced flavor profile. Served over a bed of egg noodles or fluffy white rice, this quick and easy meal comes together in just 30 minutes, making it a perfect choice for busy weeknights or an elegant dinner. Garnished with fresh parsley for a pop of color and freshness, Shrimp Stroganoff is a crowd-pleaser that combines sophistication with simplicity in every bite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika
- 1 cup chicken or vegetable stock
- 0.75 cup sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 4 cups cooked egg noodles or white rice
Instructions
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Season the shrimp with a pinch of salt and pepper, then add them to the skillet. Cook for 2–3 minutes per side, or until the shrimp turn pink and are fully cooked. Remove the shrimp and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and cook for 2–3 minutes until softened.
Stir in the garlic and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are softened and golden brown.
Sprinkle the flour and paprika over the mushroom mixture. Stir well to evenly coat the mushrooms and cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken stock while stirring, ensuring no lumps form. Bring the mixture to a simmer and cook for 3 minutes until slightly thickened.
Lower the heat to medium-low. Stir in the sour cream and Dijon mustard until fully incorporated, creating a creamy sauce.
Return the cooked shrimp to the sauce and stir to coat. Allow the shrimp to warm through for 1–2 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish the stroganoff with fresh parsley and serve immediately over cooked egg noodles or white rice.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
