Indian Spiced Shrimp

30m
Prep Time
10m
Cook Time
40m
Ready In

Recipe: #16873

January 21, 2015



"Modified from HuffPost Taste -- Serve with flat bread like Naan or Pita, or over white rice, with steamed vegetables. Allow extra prep time if your shrimp is shell-on!"

Original is 3-4 servings

Nutritional

  • Serving Size: 1 (325.8 g)
  • Calories 354.2
  • Total Fat - 16 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 285.6 mg
  • Sodium - 1684.1 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 2.5 g
  • Sugars - 9.9 g
  • Protein - 32.9 g
  • Calcium - 158.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.

Step 2

Saute shallots (or onion) in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.

Step 3

Stir in tomato paste, water, and brown sugar. Bring to a simmer.

Step 4

Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.

Step 5

Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.

Tips


  • Large skillet
  • Naan, flat bread, pita bread, or
  • Cooked rice

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • You can use fresh or frozen shrimp for this recipe, just make sure to thaw frozen shrimp before marinating.
  • If you can't find fresh gingerroot, you can use ground ginger as a substitute.

  • Instead of olive oil, use coconut oil. The benefit of this substitution is that coconut oil has a higher smoke point than olive oil, so it can be used to cook the shrimp at a higher temperature without burning. Additionally, coconut oil has a mild, nutty flavor that pairs well with the Indian spices used in the recipe.
  • Instead of flat bread, use quinoa. Quinoa is a gluten-free, high-protein grain that is a great substitute for bread. It is also a good source of fiber, making it a healthier option than flat bread.

Coconut Curry Shrimp Replace the curry powder with 2 tablespoons of curry paste and replace the water with 1 can of coconut milk. Increase the cayenne to 1/4 teaspoon. Simmer for 5-7 minutes until the sauce thickens and the shrimp is cooked through. Serve over white rice, with steamed vegetables and flat bread like Naan or Pita.



Coconut Rice - This fragrant and creamy dish is the perfect accompaniment to the Indian Spiced Shrimp. The sweetness of the coconut pairs nicely with the savory spices of the shrimp, and the creamy texture of the rice helps to balance out the dish.


Mango Chutney: This sweet and tangy chutney is the perfect complement to the Indian Spiced Shrimp. The flavors of the mango chutney contrast nicely with the savory spices of the shrimp, and the sweetness of the chutney helps to balance out the dish.




FAQ

Q: How long should I marinate the shrimp? A: Marinate the shrimp in the spices for at least 30 minutes.



Q: What spices should I use for the marinade?

A: For the marinade, use a combination of garlic powder, onion powder, paprika, cumin, salt, and pepper.

1 Reviews

Sheri

I made this for 2 servings cutting the recipe in half. This is so delicious! I loved the balance of flavors from all the spices. It was sweet and spicy and oh so good with the shrimp and vegetables. I served it with jasmine rice and I will make this many more times!

5.0

review by:
(31 Jan 2015)

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Fun facts:

This Indian Spiced Shrimp recipe is inspired by the traditional Indian dish, Shrimp Curry. The dish was made popular by the Mughal Empire in the 16th century, and is still served in many restaurants today.

This recipe is also similar to the famous dish, Jhinga Masala, which was made popular by the famous Indian actress, Madhuri Dixit. This dish is made with shrimp cooked in a creamy tomato sauce, and is often served with naan or pita bread.