Creamy Shrimp Stroganoff

By Jessica Hylton - - Updated
Top down shot of creamy shrimp stroganoff on a white plate.
Following up on my New Year’s plans, this shrimp stroganoff seems like a perfect meal to make at home. If you’re thinking strogan-who? Stroganoff is a Russian dish of sautéed pieces of meat, typically beef, served in a sauce with sour cream. Of course, it’s been remade with several variations including mine using shrimp.
This is so easy to make and so delicious I had it again for lunch today. Of course, it would have been easier if I didn’t spend three hours yesterday deciding on what to eat.
Yah, genius I know. Thanks. 
What else do I have to say about it?
Exactly what I wanted.
This makes about two to three servings…well three small meals, two hearty ones! I highly recommend it and make sure to serve it with some delicious freshly cooked noodles, or rice.
It’s tradition.
Overhead shot of creamy shrimp stroganoff on a white dish.


Creamy shrimp stroganoff on a white dish.

Creamy Shrimp Stroganoff

Delicious, creamy and so easy to make!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 servings
Course Dinner
Cuisine American
  • 1 pound of deveined cooked or uncooked, frozen shrimp (dethawed)
  • 14 oz. cream of mushroom soup I also added a few mushrooms
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 1/2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tbsp chopped onion
  • 2 teaspoon seafood seasoning optional OR 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder


  • In a large pan, heat olive oil over medium-high heat. 
  • Season shrimp with seafood seasoning/ seasonings.
  • If uncooked, cook shrimp until opaque in colour. If cooked, heat cooked shrimp through for about 5 minutes.
  • Place onions in pan and lower heat to medium and cook, stirring frequently to avoid burning until opaque, for about 2 to 3 minutes.
  • Add the lemon juice, sour cream and milk and stir with shrimp until combined. Allow to heat until it begins to simmer.
  • Add the mushrooms and cream of mushroom soup, stir, and allow to simmer for about 5 to 10 minutes. 
  • Remove from stove, and serve with noodles or rice.


Calories: 277kcal | Carbohydrates: 8g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 306mg | Sodium: 1618mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 7mg | Calcium: 238mg | Iron: 4mg
by Jessica

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Recipe Rating


  1. Anna says:

    Wow!! Yummmm. Looks really delicious + sounds easy to make!

  2. Jessiker says:

    Thanks Anna 🙂 It is trust me! haha

  3. Anonymous says:

    I just wanted to pop in and tell you that you inspire me 🙂

  4. Jessiker says:

    Anonymous – aww *big blush*. I wish I knew who you were but thank you so much and I'm really glad that I do! 🙂 🙂

  5. Denise Mason says:

    What can I use to substitute the cream if mushroom soup?

  6. Erik says:

    5 stars
    Looks delicious. I can’t wait to make it! What kind of noodles would you serve this on? I’m hungry!!

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