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20 minute dinner recipes

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Indian Spiced Shrimp


From EatingWell:  Winter 2004, The EatingWell Healthy in a Hurry Cookbook (2006), July/August 2012

The magic in this dish happens in the spice grinder, where all the layers of flavor are brought together before cooking even begins. Serve with brown basmati rice.

4 servings, 3/4 cup each | Active Time: 15 minutes (if using peeled shrimp) | Total Time: 45 minutes (including 30 minutes marinating time)



  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. 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.
  2. 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.)
  3. 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.


Per serving : 139 Calories; 5 g Fat; 0 g Sat; 3 g Mono; 143 mg Cholesterol; 7 g Carbohydrates; 17 g Protein; 2 g Fiber; 464 mg Sodium; 201 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 2 lean meat, 1 fat

Tips & Notes