The Best Curry Shrimp
SERVES: 4-6 | PRINT RECIPE
Ingredients
Red Shrimp
- 1 Bag Wild Caught Argentinian Red Shrimp*
- 1.5 teaspoon Curry powder
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon Ginger (ground)
- 1/2 teaspoon Cumin (divided)
- 2 Tblspn Olive Oil
- 2 Cucumbers
- 1 cup Plain Yogurt
- 1/2 tspn Mint Leaves (chopped)
- 1/2 tspn Cilantro (chopped)
Directions
Peel and slice cucumbers in half length wise and remove seeds. Thinly slice the cucumbers cross wise. In a mixing bowl add yogurt and 1/4 tsp cumin powder and mix thoroughly. Add cucumber slices to the bowl as well as the mint and cilantro leaves. Mix well and place in the refrigerator.
In mixing bowl add the olive oil, curry powder, smoked paprika, the remainder of the cumin and blend together. Add shrimp to the bowl and coat with the spice mixture. Heat your grill to medium to medium high heat and brush some olive oil on the grates. Place shrimp on the grill and cook for 1 - 2 minutes, flip shrimp over and cook for an additional 1-2 minutes until cooked through. Place on a serving patter and serve with cucumber salad.
*Alvor products that can be used in this recipe:
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