Indian Spiced Shrimp Recipes

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INDIAN SHRIMP CURRY



Indian Shrimp Curry image

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

SPICED INDIAN SHRIMP



Spiced Indian Shrimp image

Transform marinara into an Indian-style simmer sauce for shrimp with the help of garam masala, fresh ginger, and scallions. Serve atop steamed couscous for a quick yet satisfying weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons safflower oil or ghee
1 pound peeled and deveined large shrimp
Kosher salt and freshly ground pepper
2 teaspoons garam masala
1 cup diced onion
1 tablespoon minced fresh ginger
1 1/2 cups Marinara or store-bought marinara
2 tablespoons heavy cream
Steamed couscous or long-grain rice, for serving
Thinly sliced scallions, for serving

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.

INDIAN-SPICED SHRIMP



Indian-Spiced Shrimp image

Categories     Shellfish     Tomato     Quick & Easy     Low/No Sugar     Dinner     Shrimp     Spice     Jalapeño     Cilantro     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 main-course servings

Number Of Ingredients 12

1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
1 tablespoon minced fresh jalapeño, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon turmeric (optional)
1 lb tomatoes (3 medium), cut into 1/2-inch pieces
1 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped if desired

Steps:

  • Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
  • Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.

INDIAN SPICED SHRIMP



Indian Spiced Shrimp image

Modified from HuffPost Taste -- Serve with flat bread like Naan or Pita, or with white rice and steamed vegetables.

Provided by KerfuffleUponWincle

Categories     Indian

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil (divided)
1/2 teaspoon curry powder
1/4 teaspoon cumin powder
1 1/2 inches piece ginger (about the thickness of a thumb, peeled and minced)
3 garlic cloves (minced)
1/8 teaspoon cayenne
1/2 teaspoon salt
3 shallots (slivered)
1 tablespoon tomato paste
3/4 cup water
1 tablespoon brown sugar
1 1/2 lbs large raw shrimp (shelled and cleaned)
lemons or lime wedge
cilantro leaf
flat bread (optional)
cooked rice (optional)

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.

Nutrition Facts : Calories 323.2, Fat 15.9, SaturatedFat 2.1, Cholesterol 286, Sodium 1721.5, Carbohydrate 12.3, Fiber 0.4, Sugar 5.2, Protein 31.9

INDIAN-SPICED SHRIMP



INDIAN-SPICED SHRIMP image

Categories     Shellfish     Appetizer

Number Of Ingredients 11

2 Tbs. coriander seeds
2 tsp. cumin seeds
1/4 to 1/2 tsp. dried red chile flakes
1/2 cup unsweetened coconut milk
3 Tbs. minced garlic
3 Tbs. minced fresh ginger
1-1/2 lb. jumbo shrimp (21-25 count), peeled and deveined
2 Tbs. canola or vegetable oil
1/4 cup chopped fresh cilantro
2 Tbs. fresh lime juice; plus 4 lime wedges for serving
Kosher salt and freshly ground black pepper

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;

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