First of all, I am pleased to have my internet back after 24 hours. So, I do have a new recipe! We had this for dinner last night and it was really good. I love spiced shrimp of all kinds. This was not what I was planning to make, but it was what turned out and we were all pleased. Good enough for a recipe share!
If you are looking for a more fresh flavour, you could leave out the Greek yoghurt and squeeze over extra lemon or lime juice after cooking. This would also make a nice dish. We served it with rice. I know boring, but it always works!
Indian Spiced Shrimp
1 lb/1/2kg of raw shrimp, peeled, de veined and tails in tact
1 Small red pepper, cut roughly chopped
1 Small green pepper, roughly chopped
1 Small onion, roughly chopped
2 Garlic cloves, crushed
Juice of one lemon
2 Teaspoons of ground coriander, divided
2 Teaspoons of turmeric, divided
1 Teaspoon of ground cumin
1 Teaspoon of ground ginger
2-3 Tablespoons of olive oil
Salt and pepper
1 Cup/240 ml of Greek yoghurt
Small bunch of fresh chopped coriander
1/2 Teaspoon of chilli flakes
In a large bowl, give the shrimp a quick marinade by adding 1 tablespoon of olive oil, lemon juice, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, 1 Teaspoon of ground ginger,chilli flakes, 1/2 of the garlic, salt and pepper. Stir well to combine and set aside.
In a large skillet set over high heat, add the remaining olive oil and garlic along with the remaining spices. Cook for a minute to release the flavours of the spices. Tip in the vegetables and cook over high heat for a few minutes. Reduce heat to medium low and continue cooking until the vegetables are soft. This will take a further 10 minutes or so. Turn heat back to high and add the shrimp. Stir well and cook the shrimp for a further 5 minutes until they are cooked through. Add the Greek yoghurt, stir well and bring to a simmer. Remove from heat and stir in the fresh coriander. Serve with rice if you like.
Click the downloadable link below to print recipe!
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