Saute Of Shrimp W/Fragrant Indian Spices

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Servings: 12 servings Difficulty: Advanced
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A quick and aromatic weeknight dinner featuring shrimp tossed in a warm, spicy tomato-vegetable sauce.
Saute of Shrimp W/Fragrant Indian Spices recipe image
Saute of Shrimp W/Fragrant Indian Spices recipe image
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Saute Of Shrimp W/Fragrant Indian Spices

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 181.1

Description

This vibrant shrimp sauté is a delightful fusion of Indian spices and fresh vegetables, creating a meal that is both comforting and exciting. The dish centers on large, succulent shrimp cooked quickly to maintain their tender texture, then combined with a rich sauce made from crushed tomatoes, sweet bell peppers, and zucchini. The flavor profile is built on a foundation of toasted cumin and coriander seeds, brightened with fresh ginger, garlic, and a squeeze of lemon juice. It offers a pleasant kick of heat from red pepper flakes, balanced by the earthiness of curry powder. Perfect for a busy weeknight when you crave something substantial yet healthy, this recipe comes together in under thirty minutes. Serve it over rice or with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. In a small dry skillet over medium-high heat, toast the cumin and coriander seeds, shaking the pan frequently, for 30-40 seconds, or until fragrant.
  2. Remove from heat, let cool slightly, and crush the seeds with the bottom of a heavy pan or mortar and pestle.
  3. Pat the shrimp dry with paper towels.
  4. In a large heavy skillet, heat olive oil over medium-high heat.
  5. Add the shrimp and red pepper flakes to the skillet and sauté for 2-3 minutes, or until the shrimp turn bright pink.
  6. Using a slotted spoon, transfer the cooked shrimp to a plate and set aside.
  7. In the same skillet, add the shallots, garlic, ginger, curry powder, and crushed cumin and coriander seeds.
  8. Cook, stirring constantly, for about 1 minute, or until the shallots are lightly browned and aromatic.
  9. Stir in the chopped tomatoes with their juices, red bell peppers, green bell peppers, and zucchini.
  10. Cook the vegetable mixture, stirring often, over medium heat for 8-10 minutes, or until the vegetables are tender and the sauce is slightly thickened.
  11. Season the sauce with salt and pepper to taste.
  12. Return the reserved shrimp to the skillet along with the chopped cilantro or parsley and lemon juice.
  13. Heat through gently for 1-2 minutes, ensuring the shrimp are warmed but not overcooked.
  14. Serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 181.1kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 0.7g4%
Cholesterol 258.8mg87%
Sodium 533.1mg23%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 34.2g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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