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Creamy Shrimp Newburg Recipe

Shrimp Newburg is similar to Thermidor as both contain seafood and a creamy sauce. In fact, the two are often mistaken for each other.

But this recipe uses sherry over white wine and calls for paprika instead of mustard. It’s fast, it’s easy, and it’s absolutely delectable! 

Creamy Shrimp Newburg in a White Bowl, Garnished With Sliced Onions and Black Pepper
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This shrimp Newburg recipe is a simplified version of the OG.

That said, if you look online, there are a million different twists, with peas, mushrooms, onions, and more.

One thing they all have in common, though, is that creamy sauce.

No matter how you make it, it’s the perfect partner for plump, juicy, slightly sweet shrimp.

Easy Shrimp Newburg Recipe

This decadent dish has quite a history. It’s a story of the sea, delicious food, and betrayal…

Once-upon-the-late-1800s, there was a sea captain named Ben Wenberg.

Captain Wenberg was a talented cook who was very familiar with the ocean’s bounty and how best to enjoy it.

And one of his signature dishes was lobster served in a flavorful cream sauce.

He shared the recipe with his friend, Charles Ranhofer, the owner of Delmonico’s restaurant in New York City. 

And he loved it so much, he put it on his menu as Lobster a la Wenburg.

Of course, he didn’t have permission to do so. And after a contentious back and forth, he changed the name of the dish to Lobster Newburg.

Whether or not the two men settled their differences, I don’t know.

But I do know this recipe is one worth sharing. And I especially love this economical shrimp version!

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Shrimp Newburg Ingredients - Shrimp, Butter, Flour, Seasonings, Liquid-Dairy and Sherry Wine


Traditional shrimp Newburg has eggs in the sauce. But I’m going with an egg-free recipe because it’s easier and just as rich.

  • Shrimp – Shrimp is in the name, so this is a no-brainer. Go for large, fresh shrimp.
  • Butter – Butter makes everything better. It’s also a key ingredient in the roux that thickens the sauce.  
  • All-Purpose Flour – Also for the roux. This is how you get a nice thick sauce without any eggs.
  • Seasonings – You’ll need paprika, salt, and white pepper. You can use cayenne instead of paprika if you want more heat.
  • Milk & Cream – It’s a creamy sauce, so you’ll use a mix of whole milk and heavy cream. It’s silky smooth, rich, and so, so yummy. 
  • Sherry Wine – Cooking sherry adds much-needed acidity to balance the dish. Without it, the cream sauce will feel very heavy. It also rounds out the dish with salty, fruity, and nutty flavors. 
Bowl of Creamy Shrimp Newburg with Sherry Wine

Tips for the Perfect Shrimp Newburg Every Time

  • Fresh shrimp is best. You can use frozen if that’s all you have. Just be sure it’s thawed, drained, and patted dry. 
  • Use half & half instead of the mix. It’ll give you the same texture and consistency. Use an equal amount, for example, 1/2 cup of milk + 1/2 cup of cream = 1 cup of half & half.
  • Use dry vermouth if you can’t find sherry. Dry white wine, dry marsala, or chicken stock with lemon work well, too.
  • Add veggies to the sauce. Make it your own with spinach, mushrooms, or peas.
  • Add aromatics to bring it to life. It’s already pretty tasty, but you can’t go wrong with garlic and onions. Dill or tarragon are nice additions too.
  • Make it spicy. This dish is relatively mild, but you can easily swap out the paprika for cayenne pepper or red pepper flakes. You could even whisk your favorite hot sauce into the cream sauce. 
  • Switch up the meats. Use lobster or crab if you’re feeling fancy. Crawfish will work, too!

What to Serve with Shrimp Newburg

Shrimp Newburg is one of those dishes that practically goes with everything.

It’s essentially a meat sauce, so you only need to choose what goes underneath it. 

Try one of the following on the side:

  • Mashed potatoes
  • Pasta
  • Rice
  • Roasted veggies
  • Grilled asparagus
  • Couscous
  • Cauliflower rice
  • Cheesy polenta

Or you could serve it on top of chicken or steak. There’s nothing like a good surf n’ turf dinner, after all! 

Another popular choice is to serve it in puff pastry cups. They make terrific vol-au-vents.

More Shrimp Recipes You’ll Love

Red Lobster Shrimp Scampi
Popcorn Shrimp
Bang Bang Shrimp
Ina Garten Shrimp Scampi

Creamy Shrimp Newburg Recipe



Prep time


Cooking time





Shrimp Newburg is similar to Thermidor as both contain seafood and a creamy sauce. But this recipe uses sherry and calls for paprika instead of mustard.


  • 12 large shrimp, peeled and deveined* (see NOTE)

  • 4 tablespoons unsalted butter, divided

  • 2 tablespoons all-purpose flour

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon white pepper

  • 1/2 cup whole milk

  • 1/2 cup heavy cream

  • 1/4 cup sherry wine


  • Rinse and pat the shrimp dry with a paper towel. Remove tails, heads, and veins, then set aside.
  • Melt 2 tablespoons of butter over medium heat in a skillet.
  • When the butter looks golden, whisk in the flour, paprika, salt, and white pepper. Keep whisking until it’s a thick, smooth paste.
  • Slowly pour in the milk and cream, whisking continuously until the flour paste (roux) is fully incorporated. It should be thick and lump-free.
  • Next, slowly add in the sherry and whisk until incorporated.
  • Continue whisking over medium heat until the sauce is thick and bubbly. Scrape the bottom and sides, so nothing burns.
  • Turn the heat to the lowest setting and let the sauce simmer gently. Stir it every minute or two.
  • In a separate frying pan, melt the remaining 2 tablespoons of butter.
  • Add the shrimp and sauté them for 1 minute on each side. They should be slightly pink with golden edges, but not cooked fully.
  • Add the shrimp (and extra butter) to the sauce. Stir until the butter is incorporated.
  • Continue to cook, stirring gently, for 2-3 minutes, until the shrimp is fully cooked.
  • Serve hot, and enjoy!


  • *NOTE: If using pre-cooked shrimp, skip steps 8 and 9. Go directly from step 7 to step 10 and skip the extra butter.*
Shrimp Newburg

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author avatar
Haley van der Ploeg
Haley van der Ploeg is a food writer and content creator for Insanely Good Recipes, where she authors blog posts, creates recipes, and crafts tantalizing photos.

Haley is passionate about food and its ability to gather people across cultures, languages, and generations. She believes everyone can learn to cook.

Most days, you can find Haley reading, baking elaborate cakes, and hosting get-togethers for friends and family. If Haley isn't home, she’s probably on a plane jetting off to exciting adventures and new cuisines.

She lives with her husband in the Netherlands and has taught him that vegetables *can* taste good.

11 thoughts on “Creamy Shrimp Newburg Recipe”

  1. This is one of my all time favorite recipes. Do Not change a thing; it is perfect as written! Can’t wait to try more of Kim’s recipes

    • Absolutely! You’d need about a pound in place of the 12 large shrimp. Fresh “dry” sea scallops would work best.

  2. The first time I tired Shrimp Newburg I fall in love with it. Unfortunately, it was the last time I had it. This month that changes. I’ll be making it as you wrote it. Thank you.

    • Hi Surya-Patricia, to substitute for the sherry, you can use apple cider vinegar, white vinegar, or rice vinegar. I hope you like the recipe!

    • Hi Jaclyn, yes, you can use corn starch! Just use half the amount of cornstarch as you would flour. For this recipe, 1 tablespoon of cornstarch mixed with a little cold milk or water before adding to the sauce should work. However, the texture may be slightly different. You can also try substituting with gluten-free flour.

    • Hi Bill!
      If you scroll to the recipe card at the bottom of the post, you’ll see a PRINT button on the image, above the Prep and Cook Times.
      Click print and it will print just the recipe card 🙂


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