Tamarind-Glazed Honey Shrimp

Total Time
25mins
Prep 20 mins
Cook 5 mins

Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready to serve!!! We made these for the seafood and protein lovers! Monica Bhide's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). There is a 2 hr marinating time for which I didn't allow.

Ingredients Nutrition

Directions

  1. In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
  2. Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
  3. About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
  4. Just before the oil starts smoking, add the shrimp and marinade to the pan.
  5. Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
  6. Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
  7. Serve warm with basmatti rice with chives.
Most Helpful

5 5

Fast and delicious. Just wish it was warm enough to thread the shrimp onto bamboo skewers and cook them on the bbq.

5 5

Amazingly good marinade. I can see using this on other things, like salmon, chicken, baby backs. Yummy... thank you, Manami

5 5

This was wonderful; light but filling. The longest part was just waiting for the shrimp to marinade. Next time, it'll be perfect for a mid-week meal because it didn't take much time to actually cook since I used the pre-cooked, tails-off shrimp. The true test of how good it was is that there is nothing left to put in the fridge.