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.
- 2 tablespoons fresh lemon juice
- 2 tablespoons prepared tamarind-date chutney
- 2 tablespoons honey
- 2 teaspoons grated fresh ginger
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon coriander seed, crushed
- 1⁄2 teaspoon salt
- 2 lbs shrimp, peeled and deveined (medium to large)
- 3 tablespoons vegetable oil
- In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
- Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
- About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
- Just before the oil starts smoking, add the shrimp and marinade to the pan.
- Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
- Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
- Serve warm with basmatti rice with chives.
Fast and delicious. Just wish it was warm enough to thread the shrimp onto bamboo skewers and cook them on the bbq.
Amazingly good marinade. I can see using this on other things, like salmon, chicken, baby backs. Yummy... thank you, Manami
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.