This tasty shrimp is brightly flavored and nicely spiced, with an appealing heat that lingers.
Slideshow: More Shrimp Recipes
2 teaspoons fresh lemon juice, plus lemon wedges for serving
1 serrano chile, minced
1 teaspoon garam masala
1/2 teaspoon cayenne
1/4 teaspoon ground turmeric
1/4 teaspoon dry mustard powder
1/4 teaspoon ground coriander
1 pound shelled and deveined medium shrimp
1 tablespoon canola oil
1/2 teaspoon cumin seeds
2 scallions, chopped
1/4 cup chopped cilantro
How to Make It
In a bowl, combine the lemon juice, serrano, garam masala, cayenne, turmeric, mustard powder and coriander. Add the shrimp and toss to coat.
In a large nonstick skillet, heat the oil. Add the cumin seeds and cook over moderate heat, stirring, until deeply golden, 1 to 2 minutes. Add the shrimp, season with salt and cook, stirring occasionally, until curled and white throughout, about 2 minutes. Stir in the scallions and cilantro. Transfer the shrimp to plates and serve with lemon wedges.
Zesty, tropical New Zealand Sauvignon Blanc.
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Review Body: I found this today to go with an Indian-spice rice dish, and both were delicious. I didn't have the chile or lemon juice, so the spices were more of a dry rub than a paste. But this is definitely a deeper. Thanks!