Spicy Shrimp with 2 Sauces Recipe

Name: Spicy Shrimp with 2 Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds jumbo shrimp, peeled and deveined, tails left on; 1 tablespoon minced garlic; 1 tablespoon finely minced fresh red cayenne chiles, seeded; 1/2 cup extra-virgin olive oil; Green Curry Sauce, recipe follows; Tomato Chutney Sauce, recipe follows; 2 teaspoons coriander seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoons black peppercorns; 1 tablespoon chopped shallots; 1 tablespoon finely chopped garlic; 2 teaspoons chopped ginger; 1 lime, zested and juiced; 1/2 lemon, zested; 2 tablespoons chopped cilantro leaves; 2 tablespoons chopped basil leaves; 2 serrano chiles, stemmed, seeded and chopped; Salt and freshly ground black pepper; 1 cup plain yogurt, drained; Tomato Chutney Sauce; 1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups); 1 tablespoon sugar; 1/2 teaspoon salt; 1 teaspoon garam masala; 1 serrano chile, seeded, roughly chopped; 1 garlic clove; 2 teaspoons minced ginger; 1 lime, zested and juiced; 1 tablespoon peanut oil; 1 tablespoon vegetable oil

Servings: persons

2 pounds jumbo shrimp, peeled and deveined, tails left on
1 tablespoon minced garlic
1 tablespoon finely minced fresh red cayenne chiles, seeded
1/2 cup extra-virgin olive oil
Green Curry Sauce, recipe follows
Tomato Chutney Sauce, recipe follows
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoons black peppercorns
1 tablespoon chopped shallots
1 tablespoon finely chopped garlic
2 teaspoons chopped ginger
1 lime, zested and juiced
1/2 lemon, zested
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil leaves
2 serrano chiles, stemmed, seeded and chopped
Salt and freshly ground black pepper
1 cup plain yogurt, drained
Tomato Chutney Sauce
1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon garam masala
1 serrano chile, seeded, roughly chopped
1 garlic clove
2 teaspoons minced ginger
1 lime, zested and juiced
1 tablespoon peanut oil
1 tablespoon vegetable oil
1 to 2 tablespoons lemon juice

1
In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil.
2
Cover and marinate, refrigerated, for at least 24 hours.
3
Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.
4
Toast seeds and peppercorns in dry skillet.
5
Transfer to grinder and grind.
6
Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest, cilantro, basil and chiles and process to a smooth paste.
7
Season with salt and pepper.
8
At this point mixture can be stored in airtight container up to 1 week.
9
In a bowl combine curry mixture and yogurt, lime juice.
10
Stir.
11
In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest.
12
Bring to a boil.
13
Lower the heat and simmer for 5 minutes.
14
Transfer to food processor and puree, adding oils.
15
Puree until smooth.
16
Season, to taste, and finish off with some lemon juice.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 31 ingredients. The key ingredients include: 2 pounds jumbo shrimp, peeled and deveined, tails left on, 1 tablespoon minced garlic, 1 tablespoon finely minced fresh red cayenne chiles, seeded, 1/2 cup extra-virgin olive oil, and more.

Yes, Spicy Shrimp with 2 Sauces 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.

That's it — enjoy your meal!

Spicy Shrimp with 2 Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions