Indian Spiced Shrimp

You can never have too many Indian recipes, so give Indian Spiced Shrimp a try. One portion of this dish contains around 25g of protein, 6g of fat, and a total of 172 calories. For $2.71 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It works best as a main course, and is done in around 45 minutes. If you have shallots, canolan oil, yellow split peas, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. This recipe is liked by 546 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is good. If you like this recipe, take a look at these similar recipes: Indian-spiced Shrimp, Indian-Spiced Shrimp, and Indian Spiced Shrimp with Mango Salad.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/4 teaspoon black peppercorns

1 tablespoon canola oil

1 tablespoon coriander seeds

1 teaspoon cumin seeds

2 tablespoons finely chopped fresh cilantro

1 pound raw shrimp, (16-20 per pound), peeled and deveined

1 dried red chile, such as Thai, cayenne or chile de arbol

1/2 teaspoon salt

1/4 cup minced, shallots

1/2 cup water

1 teaspoon black or yellow mustard seeds

1 tablespoon yellow split peas

Equipment:

frying pan

mortar and pestle

bowl

Cooking instruction summary:

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. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.)Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. 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. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute. Serve immediately.

 

Step by step:


1. 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.

2. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.

3. Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl.

4. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.)

5. Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. 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. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes.

6. Add water and continue cooking for 1 minute.

7. Serve immediately.


Nutrition Information:

Quickview
182k Calories
25g Protein
5g Total Fat
7g Carbs
7% Health Score
Limit These
Calories
182k
9%

Fat
5g
9%

  Saturated Fat
0.52g
3%

Carbohydrates
7g
2%

  Sugar
2g
2%

Cholesterol
285mg
95%

Sodium
1178mg
51%

Get Enough Of These
Protein
25g
50%

Selenium
56µg
80%

Manganese
0.66mg
33%

Vitamin C
22mg
27%

Phosphorus
262mg
26%

Iron
3mg
20%

Copper
0.39mg
19%

Calcium
191mg
19%

Zinc
2mg
17%

Magnesium
56mg
14%

Vitamin B12
0.84µg
14%

Vitamin E
2mg
13%

Fiber
2g
9%

Folate
29µg
7%

Potassium
247mg
7%

Vitamin B6
0.13mg
7%

Vitamin K
5µg
6%

Vitamin B3
1mg
5%

Vitamin B1
0.06mg
4%

Vitamin B5
0.3mg
3%

Vitamin A
134IU
3%

Vitamin B2
0.05mg
3%

covered percent of daily need
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The winner of the 2013 Nathan's Hot Dog Eating contest consumed 69 hot dogs in 10 minutes.

Food Joke

A bakery owner hires a young female clerk who likes to wear very short skirts and thong panties. One day a young man comes into the store, glances at the clerk and glances at the loaves of bread behind the counter. Noticing the length of her skirt and the location of the raisin bread - on the very top shelf - he politely says to the young woman, "I'd like some raisin bread, please." She climbs up a ladder to reach the raisin bread, providing the young man with an excellent view, just as he surmised she would. When she comes down the ladder, he says he really should get two loaves as he is having company for dinner. As the clerk retrieves the second loaf of bread, one of the other male customers notices what is going on. Thinking quickly, he orders a loaf of raisin bread so he can continue to enjoy the view. With each trip up the ladder, the young lady seems to catch the eye of another male customer. Pretty soon, each male customer is asking for raisin bread just to watch the young woman climb up and down. After many trips, she is tired, irritated and thinking she is really going to have to try the raisin bread herself. Once again she is up the ladder retrieving a loaf of raisin bread for another male customer. She stops and fumes, glaring at the men below. She notices an elderly man standing among the crowd of males looking up at her who hasn't placed an order yet. Thinking to save herself another trip up and down the ladder, she yells at the elderly man, "Is yours raisin, too?" "No," croaked the old man, "but it's a quiverin'..."

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