Best Spiced Indian Shrimp Recipes

SPICED INDIAN SHRIMP

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season shrimp with salt and pepper; sprinkle with garam masala. Add to skillet in a single layer and cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
• Reduce heat to medium; add remaining 1 tablespoon oil and swirl to coat. Add onion and ginger; cook, stirring, until onion is tender, about 8 minutes. Season with salt and pepper. Add marinara; simmer until slightly thickened, about 5 minutes. Remove from heat; stir in cream and shrimp with any accumulated juices. Season with salt and pepper. Serve over couscous, topped with scallions.

SHRIMP WITH INDIAN-SPICED POTATOES

Steps:

• Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
• Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.

INDIAN SPICED SHRIMP

Steps:

• Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
• Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
• Stir in tomato paste, water, and brown sugar. Bring to a simmer.
• Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
• Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.

INDIAN SPICED SHRIMP W/ CUCUMBER SALAD

Steps:

• 1. Toss shrimp with seasonings, 2 tbsp evoo. 1 tsp ginger, 1 tsp salt. Marinade. Then broil on a cookie sheet, about 5 mins
• 2. Cut cucumber in half moons and toss with honey, vin, 1-1/2 tbsp oil, 2 tsp ginger and 1/2 tsp salt

INDIAN-SPICED SHRIMP

Steps:

• Heat a small, heavy sauté pan over medium-high heat until hot. Add the coriander seeds, cumin seeds, and chile flakes and cook, shaking the pan constantly, until the spices are very fragrant, 30 to 60 seconds. Grind to a fine powder in a spice grinder. In a medium bowl, combine the coconut milk, garlic, ginger, shrimp, and spice powder and marinate in the refrigerator for at least 10 and up to 30 minutes. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shrimp and the marinade and cook, stirring and shaking the pan, until the shrimp are pink and cooked through, 3 to 5 minutes, adding 1 Tbs. water at a time if necessary to keep the marinade from scorching. Remove from the heat and add the cilantro and lime juice. Season with salt and pepper and serve garnished with the lime wedges. Serving Suggestions Serve with a basmati rice pilaf. nutrition information (per serving): Size : based on four servings; Calories (kcal): 280; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 6; Protein (g): 29; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 2.5; Sodium (mg): 580; Cholesterol (mg): 250; Fiber (g): 3;