Indian Spiced Shrimp Recipe

Name: Indian Spiced Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon split peas, yellow; 1 tablespoon coriander seed; 1 teaspoon cumin seed; ¼ teaspoon peppercorn, black; 1 medium pepper, red chile, dried, such as Thai, cayenne or 1 medium arbol chile; 2 tablespoons cilantro, fresh, finely chopped; 1 teaspoon tamarind paste; ½ teaspoon salt; 1 lb shrimp, raw, peeled and deveined; 1 tablespoon oil, canola; 1 tablespoon mustard seeds; ¼ cup shallot, minced; ½ cup water

Servings: persons

1 tablespoon split peas, yellow
1 tablespoon coriander seed
1 teaspoon cumin seed
¼ teaspoon peppercorn, black
1 medium pepper, red chile, dried, such as Thai, cayenne or 1 medium arbol chile
2 tablespoons cilantro, fresh, finely chopped
1 teaspoon tamarind paste
½ teaspoon salt
1 lb shrimp, raw, peeled and deveined
1 tablespoon oil, canola
1 tablespoon mustard seeds
¼ cup shallot, minced
½ cup water

1
1.
2
Toast split peas, coriander, cumin, peppercorns and chile in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chile blackens slightly, 2 to 3 minutes.
3
Transfer to a plate to cool for 3 to 5 minutes.
4
2.
5
Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
6
3.
7
Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl.
8
Add shrimp and turn to coat.
9
Cover and refrigerate for 30 minutes.
10
(Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.
11
).
12
4.
13
Heat oil in the pan over medium-high heat; add mustard seeds.
14
When the seeds begin to pop, cover the skillet.
15
As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes.
16
Turn the shrimp and cook until the other side is pink, 1 to 2 minutes.
17
5.
18
Add water and continue cooking for 1 minute.
19
Serve immediately.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon split peas, yellow, 1 tablespoon coriander seed, 1 teaspoon cumin seed, ¼ teaspoon peppercorn, black, and more.

Yes, Indian Spiced Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Spiced Shrimp

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