Indian Style Spicy Shrimp

This was first introduced to me a while back by my Indian friend from NYC. This dish was originally a deep fried chicken marinating in yogurt. However, since we don’t eat dairy or deep fried foods…I had to think of a way to change up this dish while still keeping the flavor profile. This spicy shrimp is now my new favorite dish. You can either eat it warm or eat it cold the next day on your salad.

Ingredients

1/4 tsp cumin
1 tsp dried onion flakes
1 tsp minced garlic
1 tsp minced ginger
1 tsp red chili powder
1 tsp curry powder
1/2 cup of water
1 tsp pink sea salt
1tsp of coconut oil
2lb raw shelled and de-veined shrimp
2 diced Asian spicy pepper (optional)
1/2 cup of chopped cilantro
oil spray

Directions

Pat the shrimp as dry as you can with a paper towel. (I use paper towels so that you can through it away. After all, who wants to wash seafood scented towels? Ewww…)

Spray the pan lightly with the oil spray and place over a medium heat.

Once the pan is hot place the shrimp in the pan and get a nice sear on each side. Cook each side for 2min. Then set the shrimp aside in a bowl.

Using the same pan, heat up the 1 tsp if coconut oil and add the minced garlic, ginger, diced spice pepper onion flake, cumin, chili powder and curry powder.

Stir the ingredients above around in the oil, next add the shrimp and the water.

Turn off the flame and season the shrimp with the salt to taste.

Toss in the cilantro while the shrimp is still warm to wilt the herb.

This recipe serves 8.

Note: If you serve this cold, I highly recommend using some of my Homemade Ranch Dressing. It adds a little extra zing!