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4.9 from 246 votes

Shrimp and Mushroom Sauce Recipe

This shrimp and mushroom sauce is luscious, juicy and just succulent. It's great over mashed potatoes, rice or pasta, making it an all-around great dish! I also discovered that it reheats wonderfully so you can make it a day ahead and warm it up stove-top before serving.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Course: Condiments
Cuisine: American

Ingredients

  • 3 Tbsp olive oil
  • 3 medium tomatoes
  • 5 cloves of garlic pressed
  • 1 Lb mushrooms
  • 1 medium onion finely diced
  • 1 tsp salt
  • 1 Tbsp Sweet chili sauce
  • ½ cup sour cream not low fat
  • 1 Lb large shrimp peeled and deveined (I left the tail on for effect)
  • 1 1/2 cups reduced sodium chicken broth
  • 1 tsp sea salt

Instructions

    Cup of Yum
  1. In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with 3 Tbsp olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10-12 min). Remove your tomatoes and set aside.
  2. In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mixture back into the same pan.
  3. Add 1 tsp salt, 1/2 cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1 1/2 cups chicken broth and stir to combine.
  4. Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don't overcook or your shrimp will turn rubbery.
  5. Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.