Serves 6
30 min
Shrimp Curry
Recipe GLPR2225454db54a72
A vibrant Indian-inspired shrimp curry infused with aromatic spices, fresh ginger, and tangy lemon juice. This aromatic dish features whole spices bloomed in olive oil combined with warm ground spices, tomato paste, and succulent shrimp cooked until tender. Finished with fresh cilantro for brightness and served as a warming, protein-rich main course.
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Ingredients
4 tablespoons olive oil
1 tablespoon cumin seeds
2 teaspoons fenugreek seeds
2 teaspoons black mustard seeds
3 tablespoons chopped garlic
3 tablespoons peeled, chopped fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
0.25 teaspoon ground turmeric
0.25 teaspoon cayenne pepper
2 tablespoons tomato paste
2 tablespoons garam masala
3 tablespoons fresh lemon juice
2.5 pounds large shrimp, peeled and deveined
1 teaspoon salt
0.5 cup fresh cilantro, chopped
Directions
Heat the olive oil in a large skillet or deep sauté pan over medium heat. Once shimmering, add the cumin seeds, fenugreek seeds, and black mustard seeds. Toast these whole spices for 1-2 minutes until they begin to splutter and release their aromas, stirring occasionally.
Add the chopped garlic and fresh ginger to the pan and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
Stir in the ground coriander, ground cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring continuously, to bloom these ground spices and deepen their flavors.
Add the tomato paste and garam masala to the pan, stirring well to combine with the spices and oil. Cook for 1-2 minutes, stirring frequently, until the mixture is fragrant and slightly darker in color.
Pour in the fresh lemon juice and stir to deglaze the pan, incorporating any browned bits from the bottom. This adds depth to the sauce.
Add the peeled and deveined shrimp to the pan and sprinkle with salt. Toss the shrimp to coat evenly with the aromatic spice mixture, ensuring all pieces are well covered.
Cook the shrimp over medium heat for 4-6 minutes, stirring occasionally, until they turn opaque and reach an internal temperature of 145°F. The shrimp should curl slightly and be cooked through but still tender; do not overcook as this will make them tough.
Remove the pan from heat and stir in the fresh chopped cilantro to brighten the dish with fresh herbal notes.
Taste and adjust seasoning if needed. Serve the shrimp curry warm as a main course, optionally accompanied by rice or flatbread to soak up the flavorful sauce.
