Saute of Shrimp with Fragrant Indian Spices

5 Reviews
From: EatingWell Magazine September/October 1992

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.

Ingredients 6 servings

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  • 1/2 teaspoon cumin seed
  • 1/4 teaspoon coriander seed
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds large shrimp, peeled, deveined and patted dry
  • 1/8 teaspoon crushed red pepper
  • Salt & freshly ground pepper, to taste
  • 2 tablespoons minced shallot
  • 5 large cloves garlic, minced
  • 1 1/2 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 2-1/2-inch-by-1/2-inch sticks
  • 1/2 cup chopped fresh cilantro or parsley
  • 1 tablespoon lemon juice

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 191 calories; 5 g fat(1 g sat); 5 g fiber; 16 g carbohydrates; 23 g protein; 61 mcg folate; 182 mg cholesterol; 7 g sugars; 0 g added sugars; 2221 IU vitamin A; 81 mg vitamin C; 185 mg calcium; 2 mg iron; 1174 mg sodium; 830 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetables, 2 1/2 lean meat, 1 fat

Reviews 5

June 24, 2012
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By: sylvia.and.wilbert
Wonderful flavors Very delicious and this dish does remind of our favorite Indian restaurant. I prefer to serve this with boiled lentils, (+80 calories/serving, 15 minutes cooking time) and this combines very well. Pros: low calorie
February 29, 2012
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By: EatingWell User
Yummy! The spices bring me back to the day when I used to eat Indian food while living in Kuwait. Oh how I miss it! I love this dish. Its so easy and tastes wonderful! It has became one of my favorites to make!
November 16, 2011
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By: newkanuck
Healthy, will probably make again I like the suggestion of adding the fennel to the toasting spices. This dish smells incredible as you are preparing it. I thought it would be more flavorful based on this. I did end up adding more salt in the end to try and liven up all of the wonderful spices. I would probably make it again if I had the ingredients around but I'm not sure that I would seek them out. Pros: Smells wonderful
August 09, 2011
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By: dylanmacd27
One of our weekly favourites This recipe is excellent and has become a regular dish around our house. We substitute snow peas in place of zucchini and use fresh tomatoes rather than canned. To account for the loss of liquid we add 2-3 tablespoons of rice vinegar and a touch more lemon juice. Adding some fennel seed when toasting the cumin and coriander gives it some extra flavour.
September 08, 2010
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By: EatingWell User
I was rather stupid and used cayanne pepper instead of the crushed red pepper. Let's just say it's eatable but very hot!!!!!!!!!!!!!!!!!