Tiger Shrimp With Lime, Ginger, and Mustard Seeds

Tiger Shrimp With Lime, Ginger, and Mustard Seeds
Tiger Shrimp With Lime, Ginger, and Mustard Seeds
Shrimp are quick to cook and somehow feel rather exotic. This recipe borrows spices from the southern shores of India and I tasted a dish similar to this when I was learning about the local cuisine. My mouth was on fire with the chiles, but when I got past it I found the flavor to be delicate and delicious. I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Indian Dinner Shrimp Shellfish Seafood Curry Chile Pepper Quick and Healthy Healthy Cinnamon Ginger Honey Cilantro Lime Wheat/Gluten-Free
  • 1 cinnamon stick
  • 2 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1 tsp black mustard seeds
  • 1/2 tsp black peppercorns, crushed with a pestle and mortar
  • 20 fresh curry leaves (optional)
  • 2 scallions, finely sliced
  • 1 fresh red chile, finely sliced
  • 1 tbsp peeled and julienned fresh ginger
  • 20 raw jumbo shrimp, shells removed but tails left on, deveined
  • good pinch of sea salt
  • good drizzle of honey
  • 2 tbsp roughly chopped cilantro
  • juice of 1/2 lime, to taste
  • Carbohydrate 5 g(2%)
  • Cholesterol 50 mg(17%)
  • Fat 8 g(12%)
  • Fiber 1 g(5%)
  • Protein 6 g(12%)
  • Saturated Fat 1 g(3%)
  • Sodium 230 mg(10%)
  • Calories 109

Preparation Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute. Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through—and it won’t take long, only a few minutes on each side—drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro. Reprinted from The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak. Copyright © 2015 by Octopus Publishing Group Ltd. Photographs by Martin Poole. Published in the United States by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.

Preparation Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute. Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through—and it won’t take long, only a few minutes on each side—drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro. Reprinted from The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak. Copyright © 2015 by Octopus Publishing Group Ltd. Photographs by Martin Poole. Published in the United States by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.

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