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Spicy Curry Grilled Shrimp with Cucumber Salad

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A cucumber salad with creamy yogurt dressing cools these spicy curried.

  1. 1 pound large shrimp, shelled and deveined
  2. 1 1/2 teaspoons mild curry powder
  3. 1/4 teaspoon cayenne pepper
  4. 1/4 teaspoon ground ginger
  5. 1/4 teaspoon ground coriander
  6. 2 tablespoons extra-virgin olive oil
  7. Kosher salt
  8. Freshly ground pepper
  9. 1/2 cup plain whole-milk yogurt
  10. 2 teaspoons finely chopped mint
  11. 2 teaspoons finely chopped cilantro
  12. 1/4 teaspoon cumin seeds
  13. 1 large English cucumber (1 pound)—halved lengthwise, seeded and thinly sliced on the bias
  14. 1 medium jalapeño—halved lengthwise, seeded and thinly sliced
  15. Lemon wedges, for serving
  1. Light a grill. In a large bowl, toss the shrimp with the curry powder, cayenne, ginger and coriander and 1 tablespoon of the olive oil. Season with salt and pepper. Grill the shrimp over moderately high heat until slightly charred and white throughout, about 2 minutes per side.
  2. In a medium bowl mix the yogurt with the mint, cilantro, cumin seeds and the remaining 1 tablespoon olive oil. Stir in the cucumber and jalapeño, and season with salt and pepper. Serve the grilled shrimp with the cucumber salad and lemon wedges.