Spicy Curry Grilled Shrimp with Cucumber Salad

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

  • Total Time:
  • Servings: 4

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  • 1 pound large shrimp, shelled and deveined
  • 1 1/2 teaspoons mild curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup plain whole-milk yogurt
  • 2 teaspoons finely chopped mint
  • 2 teaspoons finely chopped cilantro
  • 1/4 teaspoon cumin seeds
  • 1 large English cucumber (1 pound)—halved lengthwise, seeded and thinly sliced on the bias
  • 1 medium jalapeño—halved lengthwise, seeded and thinly sliced
  • Lemon wedges, for serving

How to make this recipe

  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.

Contributed By Photo © Helene Dujardin Published August 2012

504319 recipes/spicy-curry-grilled-shrimp-cucumber-salad 2013-12-06T23:50:52+00:00 Melissa Rubel Jacobson spring|summer|grilling-barbecuing|barbecue-cookout|indian|4|fast|weeknight-dinner|lunch august-2012 recipes,spicy-curry-grilled-shrimp-cucumber-salad 504319

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