Indian Spiced Shrimp

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Indian Spiced Shrimp

Indian Spiced Shrimp

The magic in this dish happens in the spice grinder, where all the layers of flavor are brought together before cooking even begins. Serve with brown basmati rice.

Serves 4

Prep Time 15 min

Total Time 45 min.

Ingredients

  • 1 tablespoon yellow split peas
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • 1 dried red chile, such as Thai, cayenne or chile de arbol
  • 2 tablespoon finely chopped fresh cilantro
  • 1 teaspoon tamarind concentrate, (see Ingredient Note) or 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 pound raw shrimp, (16-20 per pound), peeled and deveined
  • 1 tablespoon canola oil
  • 1 teaspoon black or yellow mustard seeds
  • 1/4 cup minced, shallots
  • 1/2 cup water

Cooking Directions

Step 1

Toast split peas, coriander, cumin, peppercorns and chile in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chile blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.

Step 2

Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.)

Step 3

Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute. Serve immediately.


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