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Saute of Shrimp with Fragrant Indian Spices

  • 50 m
  • 50 m
Perla Meyers
“What could be simpler than a one-pan skillet dinner? For extra flavor, toasting the cumin and coriander seeds before crushing them releases their fragrance. Serve the saute over basmati rice.”


    • ½ teaspoon cumin seed
    • ¼ teaspoon coriander seed
    • 1 tablespoon extra-virgin olive oil
    • 1½ pounds large shrimp, peeled, deveined and patted dry
    • ⅛ teaspoon crushed red pepper
    • Salt & freshly ground pepper, to taste
    • 2 tablespoons minced shallot
    • 5 large cloves garlic, minced
    • 1½ tablespoons minced peeled ginger
    • 2 teaspoon curry powder
    • 1 28-ounce can plum tomatoes (with juices), chopped
    • 1 red bell pepper, thinly sliced
    • 1 green bell pepper, thinly sliced
    • 1 small zucchini, cut into 2- ½-inch-by- ½-inch sticks
    • ½ cup chopped fresh cilantro or parsley
    • 1 tablespoon lemon juice


  • 1 Toast cumin and coriander seeds in a small, dry skillet over medium-high heat, shaking the pan, until fragrant, 30 to 40 seconds . Let cool and crush with the bottom of a heavy pan.
  • 2 Heat oil in a large heavy skillet over medium-high heat. Add shrimp and crushed red pepper and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Season with salt and pepper and set aside.
  • 3 Add shallot, garlic, ginger, curry powder and the crushed cumin and coriander seeds to the pan. Cook, stirring, until the shallot is lightly browned, about 1 minute. Stir in tomatoes, peppers and zucchini. Cook the mixture over medium heat, stirring often, until the sauce is slightly thickened, 8 to 10 minutes. Add the reserved shrimp, cilantro (or parsley) and lemon juice to the pan and heat through.
ALL RIGHTS RESERVED © 2019 Printed From 8/23/2019