Spiced Shrimp and Calamari Sauté

This lemony, garlicky sauté is a lovely alternative to standard deep-fried shellfish. For a more substantial first course, serve it with whole pan-seared shrimp.

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  • 4 garlic cloves, minced
  • 1 1/2 tablespoons kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon paprika
  • 3/4 pound medium shrimp—shelled, deveined and cut into 1/2 -inch dice
  • 3/4 pound cleaned small squid, bodies cut into 1/4 -inch rings, tentacles halved
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 serrano or jalapeño chile, seeded and finely chopped
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped mint
  • 1 teaspoon finely grated lemon zest

How to make this recipe

  1. In a small bowl, combine the garlic, salt, coriander, cardamom and paprika. Put the shrimp and squid in separate bowls and sprinkle them with the seasoning mixture. Add 1 tablespoon of the oil to each bowl and toss to coat.

  2. Heat the remaining 3 tablespoons of oil in a large heavy skillet. Add the onion and chile and cook over moderate heat, stirring, until golden brown, 8 to 10 minutes. Using a slotted spoon, transfer the onion and chile to a large bowl. Add the lemon juice, mint and lemon zest.

  3. Reheat the oil in the skillet. Add the shrimp and stir-fry over high heat until opaque, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the onion mixture. Add the squid to the hot oil and stir-fry until opaque, 2 to 3 minutes; add to the shrimp and onion mixture and toss well. Serve warm or at room temperature.

504193 recipes/spiced-shrimp-and-calamari-saute 2013-12-06T23:50:38+00:00 Deborah Larsson, Claire McKean, Christer Larsson, Jim McKean stir-frying|new-years-eve|appetizers-starters|fast|weeknight-dinner august-1998,shrimp and calamari,seafood appetizer,Christer Larsson,Deborah Larsson,Jim McKean,Claire McKean recipes,spiced-shrimp-and-calamari-saute 504193

Aggregate Rating value: 2

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Alexandra Hulett

Review Body: Would have been perfect but WAY too salty..could have done with half as much salt if not less. Error on the side of less salty! You can always salt again later

Review Rating: 2

Date Published: 2016-08-03