Shrimp Recipe

This vibrant shrimp dish combines the heat of spices with the tangy sweetness of tamarind. Aromatics like curry leaves and black mustard seeds create a fragrant base, while fresh onion adds texture. The result is a flavorful, quick-cooking meal that balances spicy, sour, and savory notes perfectly. Ideal for weeknight dinners when you want something exotic yet simple, this recipe comes together in under 30 minutes. Serve over rice or with naan to soak up the delicious tamarind sauce. It&# 226;ÂÂs a satisfying way to enjoy fresh seafood with bold, home-style flavors that will have everyone asking for seconds.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 1688.6

Dietary: Gluten-free

Description

This vibrant shrimp dish combines the heat of spices with the tangy sweetness of tamarind. Aromatics like curry leaves and black mustard seeds create a fragrant base, while fresh onion adds texture. The result is a flavorful, quick-cooking meal that balances spicy, sour, and savory notes perfectly. Ideal for weeknight dinners when you want something exotic yet simple, this recipe comes together in under 30 minutes. Serve over rice or with naan to soak up the delicious tamarind sauce. It&# 226;ÂÂs a satisfying way to enjoy fresh seafood with bold, home-style flavors that will have everyone asking for seconds.

Ingredients

1/2 Tablespoons of oil
20 Curry leaves
1/2 teaspoons Black mustard seeds
1 Small onion, sliced
3 Tablespoons tamarind pulp, soaked
1/2 teaspoons Salt

Directions

1
Heat oil in a wok or large skillet over medium-high heat.
2
Add black mustard seeds and stir-fry for about 1 minute until they begin to pop.
3
Add curry leaves and sliced onion; stir-fry until the onion turns golden brown.
4
In a blender or food processor, grind chilies, peppercorns, cumin, turmeric, ginger, and garlic with a little oil until smooth.
5
Combine the ground spice blend with raw shrimp and set aside to marinate briefly.
6
Add the marinated shrimp to the wok and stir-fry for 1 to 2 minutes until shrimp begin to turn pink.
7
Soak tamarind pulp in 1 cup warm water, mash, then strain to extract the juice.
8
Pour the tamarind juice into the wok, add salt, and simmer for about 5 minutes until shrimp are fully cooked.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1688.6kcal

% Daily Value *
Total Fat 46.7g72%
Saturated Fat 7.5g38%
Cholesterol 0.0mg0%
Sodium 3146.4mg132%
Total Carbohydrate 389.7g130%
Dietary Fiber 132.8g532%
Sugars 2.9g
Protein 44.6g90%

* 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

Note: The original ingredient list contained fragmented steps and missing items. This recipe assumes standard shrimp quantity (approx. 1 lb) and common spice amounts (1-2 tbsp chilies, 1 tsp cumin, 1/2 tsp turmeric, 1 inch ginger, 2 cloves garlic) to complete the sauce.

Tip: Use fresh curry leaves for the best aroma; dried leaves work in a pinch but are less fragrant.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

Substitution: If tamarind pulp is unavailable, substitute with lemon juice or lime juice for acidity, though the flavor profile will differ slightly.

Keywords: shrimp, tamarind, curry leaves, mustard seeds, stir-fry, spicy, seafood, quick dinner, aromatic, onion, ginger garlic, chilies, cumin, peppercorns, indian inspired, weeknight meal, savory, tangy

Read it online: https://www.chefs-mate.com/recipe/shrimp-recipe-30/