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Curry–Crusted Shrimp
serves 4

These shrimp with a curry powder crust are so delicious that they need little embellishment: Fresh lime and cilantro will do, though a quickly made fresh Warm Mango Chutney (page 664) is a perfect sweet-spicy complement.

The secret to this simple recipe is to use a fine mellow curry powder, either commercial or homemade. You can also make the recipe with fish fillets and steaks (such as striped bass, red snapper, or tuna) and sea scallops. Serve the shrimp with Basmati Rice with Ginger and Curry (page 178) or another flavored rice.

1  1/2 pounds large shrimp, peeled up to the tail and deveined
1 teaspoon sugar
1/3 teaspoon kosher salt
1/3 cup Sandy’s Curry Powder (page 548) or commercial curry powder
2 tablespoons olive, grapeseed, or peanut oil or 1 tablespoon each oil
and unsalted butter

About 2 cups tender sprigs fresh cilantro

2 limes, cut into wedges

Sprinkle the shrimp evenly with the sugar and salt. Dust with the curry powder to form a light coating and shake off the excess.

Heat a large nonstick skillet over moderate heat. Add 1 tablespoon of the oil (or 1  1/2 teaspoons each of the oil and butter) and heat for 30 seconds. Add just enough shrimp to cover the pan in a single layer. Cook until they are browned and crisp, about 2 minutes on each side. Transfer to a warm plate and repeat with the remaining shrimp and oil.

Arrange the shrimp on a bed of the cilantro sprigs and garnish with the lime wedges.