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Shrimp Recipe

Shrimp Recipe recipe image
This vibrant shrimp dish combines the natural sweetness of medium shrimp with a bold blend of Indian-inspired spices. The base of diced onions, minced ginger, and garlic creates a fragrant foundation, while ground turmeric adds a beautiful golden hue and earthy depth. Dry-roasted chilies and cardamom seeds provide a gentle, complex heat that warms without overpowering. It cooks quickly, making it an ideal weeknight dinner that feels special yet effortless. Serve over rice or with naan to soak up the flavorful juices. The texture is tender and succulent, with a perfect balance of savory, spicy, and aromatic notes that will leave your table asking for seconds.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 169.6
Dietary: Gluten-free
Description
This vibrant shrimp dish combines the natural sweetness of medium shrimp with a bold blend of Indian-inspired spices. The base of diced onions, minced ginger, and garlic creates a fragrant foundation, while ground turmeric adds a beautiful golden hue and earthy depth. Dry-roasted chilies and cardamom seeds provide a gentle, complex heat that warms without overpowering. It cooks quickly, making it an ideal weeknight dinner that feels special yet effortless. Serve over rice or with naan to soak up the flavorful juices. The texture is tender and succulent, with a perfect balance of savory, spicy, and aromatic notes that will leave your table asking for seconds.
Ingredients
  • 1 pound (500 g) medium shrimp, peeled
  • 1 teaspoon Ground turmeric
  • 1 Medium onion, diced
  • Cloves garlic
  • 1 tablespoon Minced ginger
  • 4 Green cardamom pods, seeds
  • 10 Dried chilies, dry-roasted in a
Directions
  1. 1
    Pat the peeled shrimp dry with paper towels and season lightly with salt if desired.
  2. 2
    Crush the green cardamom pods to extract the seeds, discarding the husks.
  3. 3
    Dry-roast the dried chilies in a small pan over low heat for 30 seconds until fragrant, then set aside.
  4. 4
    Heat oil in a large skillet over medium-high heat.
  5. 5
    Add the diced onion and saut&# 195;© for 3-4 minutes until softened and translucent.
  6. 6
    Stir in the minced ginger, garlic, cardamom seeds, and ground turmeric; cook for 1 minute until fragrant.
  7. 7
    Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
  8. 8
    Toss in the dry-roasted chilies, stir briefly to combine, and remove from heat.

Nutrition Facts

Amount Per Serving
Calories 169.6kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.1g1%
Cholesterol 172.5mg58%
Sodium 365.0mg16%
Total Carbohydrate 16.7g6%
Dietary Fiber 3.3g14%
Sugars 4.2g
Protein 25.7g52%

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

Note

Ensure shrimp are peeled and deveined before cooking. If using frozen shrimp, thaw completely and pat very dry to prevent steaming.

Cardamom pods can be tough; crushing them with the side of a knife or mortar and pestle helps release the flavorful seeds inside.

Adjust the number of dried chilies based on your preferred heat level. Removing seeds from the chilies reduces spiciness.

This dish pairs well with steamed basmati rice, quinoa, or crusty bread to soak up the spices.

Do not overcook the shrimp, as they will become rubbery. They are done when they turn opaque and curl into a C-shape.

Keywords: shrimp, spicy, turmeric, cardamom, garlic, ginger, onion, chilies, stir-fry, quick, easy, dinner, seafood, aromatic, healthy, cumin
Read it online: https://www.chefs-mate.com/recipe/shrimp-recipe-29/