Spicy Curry Grilled Shrimp with Cucumber Salad Recipe

Name: Spicy Curry Grilled Shrimp with Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapenohalved lengthwise, seeded and thinly sliced; Lemon wedges, for serving

Servings: persons

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 jalapenohalved lengthwise, seeded and thinly sliced
Lemon wedges, for serving

1
Light a grill.
2
In a large bowl, toss the shrimp with the curry powder, cayenne, ginger and coriander and 1 tablespoon of the olive oil.
3
Season with salt and pepper.
4
Grill the shrimp over moderately high heat until slightly charred and white throughout, about 2 minutes per side.
5
In a medium bowl mix the yogurt with the mint, cilantro, cumin seeds and the remaining 1 tablespoon olive oil.
6
Stir in the cucumber and jalapeno, and season with salt and pepper.
7
Serve the grilled shrimp with the cucumber salad and lemon wedges.

202

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 15 ingredients. The key ingredients include: 1 pound large shrimp, shelled and deveined, 1 1/2 teaspoons mild curry powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground ginger, and more.

Yes, Spicy Curry Grilled Shrimp with Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Curry Grilled Shrimp with Cucumber Salad

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