Shrimp / Prawn Recipes

Name: Easy Thai shrimp coconut curry.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai seafood
Ingredients: 500g of shrimp(prawns)cleaned and deveined.; 3 tablespoons of good quality Thai red curry paste; 1/2 a cup of thick coconut milk or cream; 1 cup of thin coconut milk(use 1/2 a cup of regular thick coconut milk diluted with 1/2 a cup of water); 1 tablespoon of sugar or palm sugar; 2 small green chillies chopped(optional garnish); 3 kaffir leaves(chopped, optional garnish); 1 teaspoon of fish sauce(use sparingly and not more than the quantity given, very pungent)

September 24, 2021 Curries

Easy Thai shrimp coconut curry.

Easy Thai shrimp coconut curry, easy, flavorsome shrimp cooked in Thai red curry paste and coconut milk.

To make this Thai red curry shrimp recipe you need only 5 ingredients.

You can serve the shrimp dish in 30 minutes with your favorite side dishes.

What does Thai shrimp coconut curry taste like?

This easy Thai coconut milk shrimp curry is made with store-bought Thai curry paste and coconut milk.

There are no additional ingredients except for some chopped kaffir leaves at the end.

The basic Thai red curry paste includes galangal, lemongrass, coriander roots, kaffir limes, Thai red chilies, shrimp paste, cumin, and coriander.

So you taste all these ingredients in the coconut curry sauce.

Coconut milk is the foundation of this Thai curry.

It’s used twice to cook the Easy Thai shrimp curry.

First, it is used to thicken the curry paste and then coconut milk is added a second time to make the shrimp curry sauce into which the fresh prawns(shrimp)are cooked in.

The result is an extra creamy, aromatic Thai shrimp coconut curry.

What else can you add to the Thai shrimp coconut curry?

Make a heavier Thai shrimp curry by adding the following ingredients.

Add some sliced bell pepper while the Thai coconut curry simmers.
Add cauliflower florets, broccoli, cubed pumpkin.

What to serve with Thai shrimp(prawn) coconut curry?

Serve over a bed of rice, ghee rice.

Stove top Indian naan bread, parathas, or coconut roti.

Frequently asked questions about Thai coconut curry shrimp(prawn).

Can I make the easy Thai shrimp(prawn)coconut curry ahead of time?
- Yes, you can definitely make Thai shrimp curry 5-6 ahead of time.

Can I freeze the Thai shrimp curry?
- Avoid freezing the shrimp curry, refrigerate and consume within 3 days.

Can I use frozen shrimp for this shrimp curry recipe?
- Yes, here’s my guide on how to defrost shrimp the correct way.

How do I clean and devein shrimp to make this recipe?
- Here’s my guide on how to devein and clean shrimp.
  You can cook this Indian prawn curry with the head and even the shell on.

Can I use coconut milk powder instead of coconut milk?
- You can use powdered coconut milk but the shrimp curry will not have the thickness and creaminess that will result in using liquid coconut milk.

Storing and heating tips for Thai coconut shrimp curry.

Store in an air-tight container that you don’t mind getting stained or a glass bowl with a lid.

You can refrigerate and consume within 2-3 days.

Once the shrimp curry has reached room temperature, you can warm it over the stovetop or use the microwave.

If using the microwave cover and heat for 2-3 minutes.

More Shrimp(prawn)curry recipes.

shrimp korma red curry

Shrimp Malai curry

Sri Lankan shrimp coconut curry

Shrimp Tikka masala curry.

Indian prawn curry

RECIPE AT A GLANCE

How to make easy Thai red shrimp curry.

Ingredients

500g of shrimp(prawns)cleaned and deveined.

3 tablespoons of good quality Thai red curry paste

1/2 a cup of thick coconut milk or cream

1 cup of thin coconut milk(use 1/2 a cup of regular thick coconut milk diluted with 1/2 a cup of water)

2 small green chillies chopped(optional garnish)

3 kaffir leaves(chopped, optional garnish)

1 teaspoon of fish sauce(use sparingly and not more than the quantity given, very pungent)

Method

Clean, devein the shrimp, and keep it ready.

Place a medium-sized cooking pan over lown-medium fire and pour in the thick coconut milk(1/2 a cup).

Let the coconut milk cook over low fire until you notice the milk thickening.

Add the Thai red curry paste(3 tbsp)to the milk.

Cook over low fire. Sitr frequently and let the coconut milk mixin with the Thai curry paste.

You will notice the natural oil separating from the coconut milk.

Cook until the color of the Thai coconut curry sauce changes and thickens.

Immediately pour in the thin coconut milk(1/2 a cup of coconut milk diluted with 1/2 a cup of water).

Add sugar(regular sugar or palm sugar, 1 tbsp).

Season with a little salt, use a little as you will be adding fish sauce later.

Cook over low-medium heat until the coconut curry changes color.

Once you have a thick Thai coconut curry sauce, add the fresh shrimp.

Slow simmer for 5-8 minutes.

Add the fish sauce(use cautiously as very pungent 1/2-1 tsp).

Garnish with some chopped red chillies and kaffir leaves(3 leaves).

Serve the easy Thai shrimp curry warm.

Easy Thai shrimp coconut curry.

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Easy Thai shrimp coconut curry, easy, flavorsome shrimp cooked in Thai red curry paste and coconut milk.

To make this Thai red curry shrimp recipe you need only 5 ingredients

Ingredients

500g of shrimp(prawns)cleaned and deveined.
3 tablespoons of good quality Thai red curry paste
1/2 a cup of thick coconut milk or cream
1 cup of thin coconut milk(use 1/2 a cup of regular thick coconut milk diluted with 1/2 a cup of water)
1 tablespoon of sugar or palm sugar
2 small green chillies chopped(optional garnish)
3 kaffir leaves(chopped, optional garnish)
1 teaspoon of fish sauce(use sparingly and not more than the quantity given, very pungent)

Instructions

Clean, devein the shrimp, and keep it ready.

Place a medium-sized cooking pan over lown-medium fire and pour in the thick coconut milk(1/2 a cup).

Let the coconut milk cook over low fire until you notice the milk thickening.

Add the Thai red curry paste(3 tbsp)to the milk.

Cook over low fire. Stir frequently and let the coconut milk mixin with the Thai curry paste.

You will notice the natural oil separating from the coconut milk.

Cook until the Thai coconut curry sauce thickens and changes color.

Immediately pour in the thin coconut milk(1/2 a cup of coconut milk diluted with 1/2 a cup of water).

Add sugar(regular sugar or palm sugar, 1 tbsp).

Season with a little salt, use a little as you will be adding fish sauce later.

Cook over low-medium heat until the coconut curry changes color.

Once you have a thick Thai coconut curry sauce, add the fresh shrimp.

Slow simmer for 5-8 minutes.

Add the fish sauce(use cautiously as very pungent 1/2-1 tsp).

Garnish with some chopped red chilies and kaffir leaves(3 leaves).

Serve the easy Thai shrimp curry warm.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 298Total Fat 22gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 572mgCarbohydrates 17gFiber 0gSugar 13gProtein 11g

August 26, 2021 Cooked / Stove top

coconut milk shrimp

Coconut milk shrimp, a quick shrimp curry recipe you can make with ease using minimum ingredients.

The shrimp are cooked in a coconut milk sauce infused with ginger, garlic, lemon juice, and zest to compliment sauteed tender shrimp.

The creamy and tangy flavors are exactly the kind of one-pot dinner to wind down your day.

Ingredients and flavors in coconut milk shrimp

To make coconut curry shrimp, you’ll be using a ginger-garlic paste to marinate as well as cook the coconut curry sauce.

This allows you to taste and smell the pungent aromas and warm flavor profiles in the dish.

When you add a little bit of citrus flavor and aroma from the lemon zest, you end up with a clean, creamy yet light seafood dish.

The key to cooking the best coconut lime shrimp is balancing the creaminess, tang with a little heat from both cumin and red chili powder.

Adding Turmeric to the shrimp dish is not only healthy but adds color to the otherwise bland-looking dish.

Cooking methods to make easy coconut shrimp.

Using the stovetop to make the shrimp coconut dish allows you to regulate how much heat you will use to cook the shrimp.

I cook them just long enough for the shrimp to turn pink and maintain a soft texture.

Serving ideas for coconut milk shrimp

Serve the coconut milk shrimp over a bed of plain rice, ghee rice, or even mixed vegetable rice made with a pack of frozen mixed vegetables

Serve with paratha roti or garlic naan made without yeast.

Frequently asked questions about coconut milk shrimp

Can I make the coconut milk shrimp ahead of time?
- Yes, you can make the creamy coconut shrimp a few hours ahead. You can also saute the shrimp and make the coconut curry sauce separately and refrigerate.
  Half an hour before serving time, heat the coconut curry sauce over low fire for a few minutes and add the shrimp.
  Cook for a minute or two and serve.
- This method will allow you to keep the dish fresh.

Can I use frozen shrimp?
- Yes, use my guide on how to defrost shrimp the correct way.

How do I clean, devein and remove the shell on shrimp to prepare this shrimp dish?
- You can use my guide on how to clean and devein shrimp to learn how to do it.

Can I use canned milk or powdered coconut milk to make this dish?
- You can use canned milk. for powdered milk, follow the package instruction and remember to dissolve the powder in warm water before adding it to the curry.

How to store coconut shrimp the correct way

Store only when the dish is cooled down. use a glass container with a lid to store the shrimp dish.

Avoid freezing. refrigerate and consume within 2 days.

To reheat over the stovetop -simmer over low heat for 2-3 minutes.

To heat with a microwave -cover with a microwavable lid covering the dish to avoid splatter and heat for 3 minutes.

More coconut milk shrimp recipes to try

Malai prawn curry

Indian prawn caldine(prawn in coconut milk curry)

Creamy Indian prawn curry

Sri Lankan prawn curry

RECIPE AT A GLANCE

How to make coconut milk shrimp

Ingredients

To marinate the shrimp

500g of shrimp cleaned and deveined(30 medium-sized shrimp)

1 tablespoon of ginger garlic paste(you can add 1 teaspoon of garlic and 1 teaspoon of ginger paste separately as well)

1/2 teaspoon turmeric powder

1 tablespoon of oil

Salt to season

To make the coconut milk sauce

1 medium-sized onion chopped

1 teaspoon ginger garlic paste

1/4 teaspoon of chili powder

1/4 teaspoon cumin(optional)

1/4 teaspoon of turmeric powder

2 tablespoons of lime or lemon juice

1/4 teaspoon of lime or lemon zest

Salt to season(use cautiously)

Method

Add the shrimp to a bowl, make sure the shrimp is dry.

Add ginger-garlic paste(2 tbsp minced, you can add 2 teaspoons of garlic and 2 teaspoons of ginger paste separately as well), turmeric powder(1/2 tsp), oil(1 tbsp), salt to season.

Combine the shrimp with the ingredients and let it marinate for 30-45 minutes.

If you are living in a humid country. refrigerate for the period the shrimp needs to be marinated.

How to cook the coconut lime shrimp.

Place a flat pan over low medium fire, add the shrimp to the pan, toss and cook for 1 minute on each side.

Transfer the shrimp to a bowl.

If there is any liquid left in the pan transfer to a separate bowl to be used later.

Place the same pan over low medium fire.

Pour in the oil, add the ginger-garlic paste(1 tsp), turmeric(1/4 tsp), chopped onions(1 medium), cumin(1/2 tsp, optional).

Cook until onions(1 medium chopped) turn soft, stir frequently and cook for 2-3 minutes.

Pour in the coconut milk(1 cup) with the leftover juice from the cooked shrimp.

Simmer over low heat while stirring gently.

Cook for 5-7 minutes until thick.

To add a tang to the coconut milk, add a tablespoon of lemon juice(or lime juice)and lemon zest(1/4 tsp).

Taste and season with salt. if you need to increase the tang of the coconut milk then use more of the lemon juice.

Continue to cook for another 3-5 minutes. when you are satisfied with the thickness and creaminess of the coconut milk gravy.

Reduce heat to low and add the shrimp.

Cook for exactly 2 minutes and remove from the stove.

Stir and let the tangy coconut milk shrimp cool down for a few minutes.

Transfer to a bowl, add a few teaspoons of fresh coconut milk.

Garnish with some chopped parsley and serve.

coconut milk shrimp

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 45 minutes 30 seconds

Total Time: 1 hour 10 minutes 30 seconds

Coconut milk shrimp, a quick shrimp curry recipe you can make with ease using minimum ingredients.

The shrimp are cooked in a coconut milk sauce infused with ginger, garlic, lemon juice, and zest to compliment sauteed tender shrimp.

Ingredients

To marinate the shrimp
500g of shrimp cleaned and deveined(30 medium-sized shrimp)
1 tablespoon of ginger garlic paste(you can add 1 teaspoon of garlic and 1 teaspoon of ginger paste separately as well)
1/2 teaspoon turmeric powder
1 tablespoon of oil
Salt to season
To make the coconut milk sauce
1 medium-sized onion chopped
1 teaspoon ginger garlic paste
1/4 teaspoon of chili powder
1/4 teaspoon cumin(optional)
1/4 teaspoon of turmeric powder
2 tablespoons of lime or lemon juice
1/4 teaspoon of lime or lemon zest
Salt to season(use cautiously)

Instructions

Add the shrimp to a bowl, make sure the shrimp is dry.

Add ginger-garlic paste(2 tbsp minced, you can add 2 teaspoons of garlic and 2 teaspoons of ginger paste separately as well), turmeric powder(1/2 tsp), oil(1 tbsp), salt to season.

Combine the shrimp with the ingredients and let it marinate for 30-45 minutes.

If you are living in a humid country. refrigerate for the period the shrimp needs to be marinated.

HOW TO COOK THE COCONUT LIME SHRIMP.

Place a flat pan over low medium fire, add the shrimp to the pan, toss and cook for 1 minute on each side.

Transfer the shrimp to a bowl.

If there is any liquid left in the pan transfer to a separate bowl to be used later.

Place the same pan over low medium fire.

Pour in the oil, add the ginger-garlic paste(1 tsp), turmeric(1/4 tsp), chopped onions(1 medium), cumin(1/2 tsp, optional).

Cook until onions(1 medium chopped) turn soft, stir frequently and cook for 2-3 minutes.

Pour in the coconut milk(1 cup) with the leftover juice from the cooked shrimp.

Simmer over low heat while stirring gently.

Cook for 5-7 minutes until thick.

To add a tang to the coconut milk, add a tablespoon of lemon juice(or lime juice)and lemon zest(1/4 tsp).

Taste and season with salt. if you need to increase the tang of the coconut milk then use more of the lemon juice.

Continue to cook for another 3-5 minutes. when you are satisfied with the thickness and creaminess of the coconut milk gravy.

Reduce heat to low and add the shrimp.

Cook for exactly 2 minutes and remove from the stove.

Stir and let the tangy coconut milk shrimp cool down for a few minutes.

Transfer to a bowl, add a few teaspoons of fresh coconut milk.

Garnish with some chopped parsley and serve.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 346Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 267mgSodium 1730mgCarbohydrates 11gFiber 2gSugar 3gProtein 31g

August 25, 2021 Appetizers / Starters

Spicy shrimp with chili lime marinade

Spicy shrimp made with chili lime marinade takes just 30 minutes to make and packs a lot of heat.

This spicy shrimp recipe proves that chili and lime are the perfect combination to spice up and flavor shellfish.

If you love a lot of heat in your food then you need to give these spicy shrimp a try.

Ingredients and flavors in spicy shrimp recipe

This spicy shrimp recipe is based on two main flavor profiles, they are the tang and acidity from the lime and the hot and spiciness from the red chili powder.

These two ingredients and seasoning are first mixed in oil to create an easy chili lime marinade that the shrimps are soaked in.

I’ve added a little habanero hot sauce to the marinade to increase the heat and you can do this as well.

You can also experiment with your favorite hot sauces as well as adding a little sweetness to the chili lime shrimp.

Cooking methods you can use to make spicy chili lime shrimp.

To cook these spicy shrimp, I’m using my stovetop.

You can also, grill, bake or broil these chili lime shrimp if that is your preference.

Serving ideas for spicy chili lime shrimp.

Makes a great tailgating spicy shrimp dish.
You can make some tacos using these spicy chili lime shrimp topped with avocado or mango salsa.
Serve as a spicy appetizer at parties, picnic and barbecue parties.
make some shrimp kebabs to cook at the beach or picnic.
Serve over a creamy coconut pasta dish or frozen mixed vegetable rice pilaf.

Frequently asked questions about spicy chili lime shrimp.

Can I make these spicy chili lime shrimp ahead of time?
- Yes, cook them 2-3 hours ahead of time, wrap the shrimp in foil and warm them in a preheated oven for a few minutes.
- Save a little marinade you to spoon over the shrimp before serving.

Can I use frozen shrimp?
- yes, use my guide on how to defrost shrimp the correct way.

Can I make this spicy shrimp with the shell on?
- Yes, you can serve them as a peel and eat dish. But using your fingers to peel them can cause your fingers to smart from the hot sauce and chili powder.

How do I clean and devein the shrimp?
- Use my guide on how to clean and devein shrimp to learn how to do it the correct way.

Storing and heating tips for the spicy shrimp dish.

Avoid freezing.
store in air-tight containers and refrigerate. consume within 2 days.
To reheat over a stovetop – toss them around with a teaspoon of oil.
To reheat in a microwave- cover, and micro for 30 seconds.

More spicy shrimp recipes to try

Recipe at a glance

How to make spicy chili lime shrimp

Ingredients

500g of shrimp cleaned and deveined(about 30 medium-sized shrimp)

4 tablespoons of lime or lemon juice

1/4 teaspoon of lime or lemon zest

4 tablespoons of oil

3 cloves of garlic minced

1 teaspoon of red chilli powder

1 teaspoon of red chilli flakes

1/2 a teaspoon of cumin powder

2 teaspoons of hot sauce(I’ve used a habanero sauce

2-3 teaspoons of sugar or honey(optional if you find the marinade to be too tart and want to balance it off with a little sweetness)

Salt to season

Method

How to make the marinade for the chili lime shrimp

To a bowl, add oil(4 tbsp), garlic(3 cloves minced), chilli powder(1 tsp), red chilli flakes(1 tsp), cumin powder(1/2 a tsp), hot sauce(2 tsp), salt to season and sugar(optional to balance off the marinade if it is too tart).

Mix well until combined.

Place the cleaned and deveined prawns(500g, shrimp)in a bowl, pat dry.

Pour in the chili-lime marinade and combine. cover and set aside to marinate for at least 30-45 minutes.

Refrigerate if you live in a hot and humid country.

How to cook the spicy shrimp in the chilli lime marinade.

Once the shrimp are marinated, if you stored the shellfish in the fridge, let it reach room temperature

Drain all the excess marinade into a smaller bowl and set it aside as it will be used later.

Place a pan over a low-medium fire. add shrimp and spread them over the pan. cook each side for 1 minute or until they turn pink.

Transfer to a bowl and set aside.

If you look at the pan you cooked the shrimp in, you will find a certain amount of liquid that the shrimp released.

To this liquid, add the remaining chili-lime marinade you saved.

Cook the spicy chili lime marinade over low-medium heat, until it reaches a syrup-like consistency.

This will happen when tiny bubbles start appearing on the surface.

Once you have the correct consistency, add the shrimp and toss them around to coat. not more than 2 minutes to avoid the rubbery texture.

Transfer the spicy shrimp to a bowl or platter

If there is any remaining leftover marinade in the pan, add a teaspoon of hot sauce, mix and pour over the shrimp.

collecting the remaining chilli lime marinade to pour over the spicy shrimp

And garnish with your favorite herbs chopped or serve as it is

Spicy shrimp with chili lime marinade

Yield: 30

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 45 minutes 30 seconds

Total Time: 1 hour 7 minutes 30 seconds

Spicy shrimp made with chili lime marinade takes just 30 minutes to make and packs a lot of heat.

This spicy shrimp recipe proves that chili and lime are the perfect combination to spice up and flavor shellfish.

Ingredients

500g of shrimp cleaned and deveined(about 30 medium-sized shrimp)
4 tablespoons of lime or lemon juice
1/4 teaspoon of lime or lemon zest
4 tablespoons of oil
3 cloves of garlic minced
1 teaspoon of red chilli powder
1 teaspoon of red chilli flakes
1/2 a teaspoon of cumin powder
2 teaspoons of hot sauce(I’ve used a habanero sauce
2-3 teaspoons of sugar or honey(optional if you find the marinade to be too tart and want to balance it off with a little sweetness)
Salt to season

Instructions

HOW TO MAKE THE MARINADE FOR THE CHILI LIME SHRIMP

To a bowl, add oil(4 tbsp), garlic(3 cloves minced), chili powder(1 tsp), red chili flakes(1 tsp), cumin powder(1/2 a tsp), hot sauce(2 tsp), salt to season and sugar(optional to balance off the marinade if it is too tart).

Mix well until combined.

Place the cleaned and deveined prawns(500g, shrimp)in a bowl, pat dry.

Pour in the chili-lime marinade and combine. cover and set aside to marinate for at least 30-45 minutes.

Refrigerate if you live in a hot and humid country.

HOW TO COOK THE SPICY SHRIMP IN THE CHILLI LIME MARINADE.

Once the shrimp are marinated, if you stored the shellfish in the fridge, let it reach room temperature

Drain all the excess marinade into a smaller bowl and set it aside as it will be used later.

Place a pan over a low-medium fire. add shrimp and spread them over the pan. cook each side for 1 minute or until they turn pink.

Transfer to a bowl and set aside.

If you look at the pan you cooked the shrimp in, you will find a certain amount of liquid that the shrimp released.

To this liquid, add the remaining chili-lime marinade you saved.

Cook the spicy chili lime marinade over low-medium heat, until it reaches a syrup-like consistency.

This will happen when tiny bubbles start appearing on the surface.

Once you have the correct consistency, add the shrimp and toss them around to coat. not more than 2 minutes to avoid the rubbery texture.

Transfer the spicy shrimp to a bowl or platter

If there is any remaining leftover marinade in the pan, add a teaspoon of hot sauce, mix and pour over the shrimp.

And garnish with your favorite herbs chopped or serve as it is

Nutrition Information

Yield 30 Serving Size 1
Amount Per Serving Calories 43Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 183mgCarbohydrates 2gFiber 0gSugar 1gProtein 4g

August 24, 2021 How to

Malai prawn curry(chingri malai curry)

Creamy malai prawn curry is also known as chingri malai curry.

This shrimp recipe originates from Bengal-India.

The Bengali prawn curry is known for its rich creamy coconut gravy and the subtle but distinct flavors of aromatic spices used in this Indian prawn dish.

When you want to serve a prawn curry that is not too spicy for family and friends, this malai prawn curry would be an ideal dish.

The creaminess of this seafood dish will make you come back for extra servings.

Ingredients and flavors in malai prawn curry.

To make the Malai prawn curry you will first make the prawn gravy.

The shrimp curry is made in stages. each of these steps is concentrated on adding flavors in the most economical and effective way.

First, we make a paste of onion, ginger, garlic, and green chili.

Then the spices, bay leaf, green cardamom, and cloves are sauteed.

When these ingredients are ready, the onion paste is cooked with turmeric, coriander powder, cumin powder, and red chilli powder with a dash of sugar.

Once you have this Malai curry paste ready, coconut milk is added with some water.

Once the prawn gravy is ready, the prawns are added and simmered for a few minutes.

The flavors of this Indian prawn curry dish are mild but exquisitely flavorful. Once you have this Malai prawn curry, you can’t but remember the rich and creamy taste of the gravy and the tender prawns)shrimp)cooked in it.

What to serve with creamy malai shrimp curry.

Serve over a bed of fragrant Indian ghee rice.

Try it out with some roti paratha or no yeast garlic naan bread.

This creamy shrimp curry will be such a great dish with kiribath(Sri Lankan milk rice)for breakfast or even string hoppers.

Serve with slices of ciabatta bread, all that gravy goodness soaked in a piece of bread.

Frequently asked questions about chingri malai prawn curry

Can I make the creamy prawn curry ahead of time?
- yes! you can make the shrimp curry 5-7 hours ahead of time.
- let it cool and refrigerate. 45 minutes before serving time, take it out of the fridge, leave it to reach room temperature. warm over low fire and serve.

Can I freeze the Malai shrimp curry?
- I would not reccomend freezing the curry.

Can I use frozen shrimp for this shrimp curry recipe?
- Yes, here’s my guide on how to defrost shrimp the correct way.

How do I clean and devein shrimp to make this recipe?
- Here’s my guide on how to devein and clean shrimp.
  You can cook this Indian prawn curry with the head and even the shell on.

Storing and heating tips for Malai shrimp curry.

Store in an air-tight container that you don’t mind getting stained or a glass bowl with a lid.

You can refrigerate and consume within 2 days.

Once the shrimp curry has reached room temperature, you can warm it over the stovetop or use the microwave.

If using the microwave cover and heat for 2-3 minutes.

More prawn(shrimp) curry recipe.

Prawn caldine curry(prawn in coconut milk).

Sri Lankan prawn curry.

Shrimp tikka masala curry.

Creamy Indian prawn curry.

RECIPE AT A GLANCE

How to make prawn Malai curry

Ingredients

To marinate the shrimp

500g of shrimp cleaned and deveined(I am using prawns that have their shell and head removed. you can cook with the shell and head intact as well)

1/2 a teaspoon of turmeric powder

Salt to season

To make the onion paste

1 large onion chopped

2″ ginger piece

3 cloves of garlic

1 large green chilli

2 tablespoons of water

To make the malai prawn curry gravy.

1 bay leaf

3 green cardamoms

3 cloves

1/2 a teaspoon of turmeric powder or paste

1/2 teaspoon of red chilli powder

1 teaspoon of sugar

1/4 teaspoon salt

1 teaspoon of cumin powder

2 teaspoon of coriander powder

1 cup of coconut milk

1/2 a cup of water

Method

Clean, devein and pat dry the shrimp(prawns) with a kitchen paper towel.

Place them in a bowl. add turmeric(1/2 tsp), salt and combine well. set aside for 10 minutes.

While the prawns marinate.

Add the onions(1 large, chopped), ginger(2″ piece), garlic( 4 cloves), green chilli(1)into a spice blender.

Add water(3 tbsp)to make the grinding process easier.

Blend until you have a fine paste and set it aside.

Place a large frying pan over low medium heat.

Pour in oil(1 tbs), reduce heat to low, and add the prawns.

Spread them so they don’t crowd each other and saute the shrimp for just under 1 minute on each side.

Avoid overcooking the prawns as they are simmered in coconut milk as well so they need to be almost underdone at this point.

Once done, transfer to a bowl.

Do a quick rinse or wipe the frying pan you used and gently dry roast the bay leaf(1), cardamom(3), cloves(3)for 2-3 minutes.

Once the spices are dry roasted, add the onion paste into the pan.

Cook over low medium heat for 3-4 minutes while combining with the spices.

Add turmeric(1/2 a tsp), red chilli powder(1/2 tsp), sugar(1 tsp), salt(1/4 tsp), cumin powder(1 tsp)and coriander powder(2 tsp).

Add thick coconut milk(1 cup)with 1/2 a cup of water.

Mix in with the cooked spices to make the Malai curry gravy.

Let the gravy slow simmer over medium heat until thick, this would probably take about 8-10 minutes.

Taste and make necessary adjustments as per your need.

Once the gravy is ready, reduce heat and add the sauteed prawns. cook for only 3-5 minutes and then remove from stove.

Transfer to a bowl and serve with a bowl of rice and side dishes.

Malai prawn curry(chingri malai curry)

Yield: 29

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Creamy malai prawn curry is also known as chingri malai curry. The shrimp recipe originates from Bengal-India.

Ingredients

To marinate the shrimp
500g of shrimp cleaned and deveined(I am using prawns that have their shell and head removed. you can cook with the shell and head intact as well).
1/2 a teaspoon of turmeric powder
Salt to season
To make the onion paste
1 large onion chopped
2″ ginger piece
3 cloves of garlic
1 large green chilli
2 tablespoons of water
To make the malai prawn curry gravy
1 bay leaf
3 green cardamoms
3 cloves
1/2 a teaspoon of turmeric powder or paste
1/2 teaspoon of red chilli powder
1 teaspoon of sugar
1/4 teaspoon salt
1 teaspoon of cumin powder
2 teaspoon of coriander powder
1 cup of coconut milk
1/2 a cup of water

Instructions

Clean, devein and pat dry the shrimp(prawns) with a kitchen paper towel.

Place them in a bowl. add turmeric(1/2 tsp), salt and combine well. set aside for 10 minutes.

While the prawns marinate.

Add the onions(1 large, chopped), ginger(2″ piece), garlic( 4 cloves), green chilli(1)into a spice blender.

Add water(3 tbsp)to make the grinding process easier.

Blend until you have a fine paste and set it aside.

Place a large frying pan over low medium heat.

Pour in oil(1 tbs), reduce heat to low, and add the prawns.

Spread them so they don’t crowd each other and saute the shrimp for just under 1 minute on each side.

Avoid overcooking the prawns as they are simmered in coconut milk as well so they need to be almost underdone at this point.

Once done, transfer to a bowl.

Do a quick rinse or wipe the frying pan you used and gently dry roast the bay leaf(1), cardamom(3), cloves(3)for 2-3 minutes.

Once the spices are dry roasted, add the onion paste into the pan.

Cook over low medium heat for 3-4 minutes while combining with the spices.

Add turmeric(1/2 a tsp), red chilli powder(1/2 tsp), sugar(1 tsp), salt(1/4 tsp), cumin powder(1 tsp)and coriander powder(2 tsp).

Add thick coconut milk(1 cup)with 1/2 a cup of water.

Mix in with the cooked spices to make the Malai curry gravy.
Let the gravy slow simmer over medium heat until thick, this would probably take about 8-10 minutes.

Taste and make necessary adjustments as per your need.

Once the gravy is ready, reduce heat and add the sauteed prawns. cook for only 3-5 minutes and then remove from stove.
Transfer to a bowl and serve with a bowl of rice and side dishes.

August 23, 2021 Cooked / Stove top

Sesame garlic shrimp stir fry.

Sesame garlic shrimp stir fry, once marinated only need 15 minutes to cook.

You’ll love this Asian shrimp recipe with its sticky, mildly sweet ginger garlic soy marinade.

With a minimum amount of pantry ingredients and cooked over a stovetop, this sesame shrimp recipe is going to be your favorite for a quick dinner side dish.

Ingredients and flavors in sesame shrimp garlic stir-fry

To make this Asian shrimp dish, you are going to be using only 6 ingredients.

Apart from the sugar, oil, and salt which are staples in your kitchen.

Minced ginger, garlic, soy sauce, sesame seeds, rice vinegar, and shrimp are the main ingredients used to make this stir-fried shrimp.

Sesame shrimp also teaches you how to use all of the ingredients without waste as the marinade and liquid of the cooked shrimp go into making the Asian ginger garlic sauce.

The Asian sauce is a combination of sweet, salty, and warm earthy flavors all combined to give you a shrimp dish you’ll cook frequently.

Need I say more?

What to serve with sesame garlic shrimp stir fry.

Serve with a simple bowl of Indian fragrant ghee rice.
Serve with spicy penne pasta and bring down the heat.
Serve over a bowl of vegetarian noodle

Frequently asked questions about sesame shrimp stir fry.

Can I make the shrimp sesame ahead of time?

Yes, but make a little extra marinade.

Once the shrimp turns cold, the sauce will stick to the shrimp and there will be less liquid to help with the heating.

Add a few spoons of the extra ginger-garlic and soy marinade before gently reheating for a few seconds.

Can I make the sesame shrimp stir fry using frozen shrimp?

Yes, you can, in fact, you’ll save time by using frozen shrimp.

You can use my guide on how to defrost/thaw shrimp the quick and correct way.

How do I clean, devein and remove the shell for this shrimp stir fry recipe?

Here’s a guide on how to clean and devein shrimp that will help you learn the correct way of cleaning shrimp.

Storing tips for sesame garlic shrimp stir fry.

Cooked shrimp that is refrigerated is good for only 2 days.

So use within the recommended time frame. If you refrigerate it longer, the texture and taste will change. Avoid freezing cooked shrimp.

More easy shrimp stir fry recipes.

Easy sauteed shrimp

Garlic butter shrimp

Spicy garlic shrimp

Shrimp teriyaki(a similar recipe to sesame garlic shrimp)

RECIPE AT A GLANCE

How to make sesame garlic shrimp stir fry.

For the sesame shrimp marinade
1 tablespoon of minced garlic(about 3 cloves)
1 tablespoon of minced ginger(about 1″ piece)
1 tablespoon of sugar( white or brown sugar or substitute with honey 1 tbsp)
2 tablespoons of rice vinegar(you can substitute with any type of white vinegar that doesn’t carry a strong vinegar smell)
1/4 cup of dark soy sauce
To make the sesame shrimp
500g of shrimp about(about 30 medium-sized shrimp)
1 tablespoon of oil(you can use regular vegetable oil, peanut or sesame oil as substitutes)
1/2 a cup of chopped scallions(optional)
1 tablespoon of toasted sesame seeds

Method

Place a small pan over low fire, add the sesame seeds(1 tbsp), gently toast between 1-2 minutes until they slightly darken in color.

Frequently move the pan to avoid burning them. Set aside.

In a small bowl, add ginger(1 tbsp), garlic(1 tbsp), sugar(1 tbsp), rice vinegar(2 tbsp), dark soy sauce(1/4 cup).

Combine well until the sugar melts. Set aside.

Place the prawns in a medium-sized bowl and pour in the ginger-garlic marinade.

Mix well into the shrimp(prawns) and let it marinate for 30-45 minutes. If you live in a humid country, cover with a lid or cling film and refrigerate.

Once you’ve marinated the shrimp, remove it from the refrigerator. Drain the marinade into a smaller bowl and set it aside to use later.

How to cook sesame garlic shrimp(prawn)stir fry.

Place a pan over a low medium fire and pour in the oil(1 tbsp).
When the oil is warm, swirl the pan for the oil to spread, and add the shrimp.
Spread the shrimp around the pan and cook each side for 1 minute. This will help you keep the shrimp from turning rubbery.
You need to be careful here as the oil tends to splatter.

Once the shrimp is done, switch off the stove and move the shrimp to a bowl.

Do not throw away any remaining liquid in the pan.

To the same pan, add the leftover marinade.
Cook until the sauce is reduced.
As you cook the garlic soy sauce, you can taste and make necessary adjustments to it by adding a little more soy sauce, or sweetness.

Slow simmer until all the liquid evaporates and you are left with a thick sauce.

Add the shrimp and toss them until they are coated well.

You can slow simmer for another 1-2 minutes(not more than the recommended time) to let the marinade turn thicker and coat the shrimp.

Remove the pan from the stove. Garnish with chopped scallions and toasted sesame seeds.

Sesame garlic shrimp stir fry.

Yield: 30

Prep Time: 7 minutes

Cook Time: 15 minutes

Additional Time: 1 minute 15 seconds

Total Time: 23 minutes 15 seconds

Sesame garlic shrimp stir fry, once marinated only need 15 minutes to cook. You’ll love this Asian shrimp recipe with its sticky, mildly sweet ginger garlic soy marinade.

With a minimum amount of pantry ingredients and cooked over a stovetop, this sesame shrimp recipe is going to be your favorite for a quick dinner side dish.

Ingredients

For the sesame shrimp marinade
1 tablespoon of minced garlic(about 3 cloves)
1 tablespoon of minced ginger(about 1″ piece)
1 tablespoon of sugar( white or brown sugar or substitute with honey 1 tbsp)
2 tablespoons of rice vinegar(you can substitute with any type of white vinegar that doesn’t carry a strong vinegar smell)
1/4 cup of dark soy sauce
To make the sesame shrimp
500g of shrimp about(about 30 medium-sized shrimp)
1 tablespoon of oil(you can use regular vegetable oil, peanut or sesame oil as substitutes)
1/2 a cup of chopped scallions(optional)
1 tablespoon of toasted sesame seeds

Instructions

Place a small pan over low fire, add the sesame seeds(1 tbsp), gently toast between 1-2 minutes until they slightly darken in color.

Frequently move the pan to avoid burning them. Set aside.

In a small bowl, add ginger(1 tbsp), garlic(1 tbsp), sugar(1 tbsp), rice vinegar(2 tbsp), dark soy sauce(1/4 cup).

Combine well until the sugar melts. Set aside.

Place the prawns in a medium-sized bowl and pour in the ginger-garlic marinade.

Mix well into the shrimp(prawns) and let it marinate for 30-45 minutes. If you live in a humid country, cover with a lid or cling film and refrigerate.

Once you’ve marinated the shrimp, remove it from the refrigerator. Drain the marinade into a smaller bowl and set it aside to use later.

How to cook sesame garlic shrimp(prawn)stir fry.

Place a pan over a low medium fire and pour in the oil(1 tbsp).

When the oil is warm, swirl the pan for the oil to spread, and add the shrimp.

Spread the shrimp around the pan and cook each side for 1 minute. This will help you keep the shrimp from turning rubbery.

You need to be careful here as the oil tends to splatter.

Once the shrimp is done, switch off the stove and move the shrimp to a bowl.

Do not throw away any remaining liquid in the pan.

To the same pan, add the leftover marinade. Cook until the sauce is reduced. As you cook the garlic soy sauce, you can taste and make necessary adjustments to it by adding a little more soy sauce, or sweetness.

Slow simmer until all the liquid evaporates and you are left with a thick sauce.

Add the shrimp and toss them until they are coated well.

You can slow simmer for another 1-2 minutes(not more than the recommended time) to let the marinade turn thicker and coat the shrimp.

Remove the pan from the stove. Garnish with chopped scallions and toasted sesame seeds.

August 22, 2021 How to

How to defrost shrimp.

How to defrost shrimp easily within 30 minutes.

If you like your seafood then chances are you’ll have a few bags of frozen shrimp in your freezer.

Not only does frozen seafood keep well in freezers but they are easy to defrost and prepare within an hour.

Why you should have frozen shrimp in your freezer at all times

They can be turned into quick meals especially on busy weeknights. from soups to pasta dishes to appetisers, the choice is endless.

Since the freezing is done almost immediately, the shrimp or prawns stay fresh for a longer period of time.
less time to prepare a meal. most proteins take a longer time to thaw, you have to leave them out for hours before you can cook them.
But not with frozen shrimp it takes less than 20 minutes to properly defrost them and cook your favorite shrimp recipe for lunch or dinner.

Why you should know how to defrost the shrimp the correct way.

Shrimp is a very delicate shellfish and any type of extreme temperature can result in affecting the texture and taste of the shrimp.

You will probably end up slightly cooking them if you keep the shrimp in warm or hot water to defrost quickly.

If you simply dump the frozen shrimp in a bowl of water and leave it for a longer period of time, you’ll have the shrimp turning mushy and too soggy.

Frequently asked questions people ask about how to defrost shrimp

Can you cook shrimp without defrosting?

You can but shocking the delicate shrimp from extreme cold to extreme heat can effect the texture of the shrimp.

How long can you keep frozen shrimp in the freezer?

You can store frozen shrimp for 3 to 6 months even more but it depends on two things.

Do you have the a good quality fridge that maintains freezing temperature at all times?
An old freezer or fridge may not be the best places to store shrimp for months.
If you are constantly having power outagages then avoid freezing shrimp for months.

Can I defrost shrimp by placing them on the counter to reach room temperature?

No, as this will lead to contamination of the shrimp as bacteria forms at a certain temperature.

After defrosting how long can you keep the shrimp in your fridge?

Not more than a day.

After thawing, how do I keep the shrimp fresh longer?

After thawing if you are unable to cook the shrimp for a few hours. cover them with a cling film and refrigerate. but please cook them within 24 hours.

How long does it take to defrost/thaw shrimp?

It will take about 20-30 minutes depending on the method you use to defrost them.

Shrimp recipes to try with defrosted shrimp

Tandoori shrimp

Peel and eat shrimp

Shrimp salad with avocado

Pil pil prawns(shrimp)

Shrimp fried rice

Garlic butter shrimp in 20 minutes

How to defrost shrimp.

Prep Time: 20 minutes

Total Time: 20 minutes

How to defrost shrimp easily within 30 minutes.

If you like cooking various shrimp recipes then chances are you’ll have a few bags of frozen shrimp in your freezer.

Not only does frozen seafood keep well in freezers but they are easy to defrost and prepare within an hour.

Ingredients

500g(about 30 medium-sized shrimp depending on the size)

Instructions

There are 2 ways you can defrost or thaw frozen shrimp

how to defrost/thaw shrimp

1. Defrosting the shrimp overnight.

This method of thawing shrimp is ideal when you know you want to make a shrimp dish but not sure if it is for lunch or dinner.

Remove the frozen shrimp bag from the freezer, place the packaging in a tray or bowl, and store it in your fridge.

This allows you to take out the frozen shrimp any time, keep it in a bowl of water for 5-10 minutes to further thaw, and use it as you need.

This method is also good when you are out the whole day but want to prepare a quick seafood pasta for dinner.

2. Defrosting the shrimp within 30 minutes.

This method would probably take less than 30 minutes but it is the most common method of thawing shrimp.

If you are using frozen shrimp within an hour and want to quickly defrost the shrimp,

remove the frozen shrimp from the freezer and submerge it in a bowl of water for 10 minutes.

Check the water temperature and if it turns cold, drain and dunk the shrimp package in tepid water again.

Once the shrimp loosens up, remove the frozen shrimp into a bowl of tepid water. let them defrost for 10-20 minutes.

how to defrost/thaw shrimp

Once the shrimp turn soft, immediately drain them over a colander. leave it to drain excess water for a few minutes(2-3).

draining excess water once the shrimp is thawed.

Pat dry excess water with a paper kitchen towel.

pat dry shrimp of excess water.

Use the thawed shrimp to make any of the dishes mentioned above.

August 21, 2021 How to

shrimp salad with avocado(healthy).

An easy shrimp salad recipe with avocado made under 30 minutes.

If you are looking for a healthy and light salad recipe with shrimp then try this seafood salad.

Flavors in shrimp(prawn) avocado salad recipe.

Not just healthy and light this shrimp salad is tangy with heat coming off from the chillies and red chilli flakes.

The avocado mixed into the prawn salad gives a creamy taste to the shrimp salad.

Ingredients and cooking method for the zesty shrimp avocado salad

To make this shrimp on salad recipe, you will be using avocado chopped into smaller pieces, tomatoes, and onions, and crunch and freshness for the salad with shrimp.

I’ve added a single green chilli and chilli flakes to add heat to the dish. you can reduce or remove the ingredients that give the heat to the dish.

The simple seasoning of lime juice and salt balances all the tastes.

The shrimp on the salad are sauteed in butter for a few minutes and then chopped into smaller pieces and mixed into the salad.

What to serve with shrimp with avocado salad.

You can serve any type of pasta dish with the salad.
Serve with a purple cabbage and apple slaw and spicy pineapple slaw.
Grilled vegetables of your choice goes well with this salad.
Serve on buttered and grilled bread.
You can serve some cracker to scoop the shrimp salad onto
Make some shrimp salad rolls using lettuce leaves as wraps or rice paper.
Serve with a few pita bread chips

Frequently asked questions for the shrimp salad recipe.

How can I make the shrimp avocado ahead of time?

I would suggest not making the shrimp avocade salad ahead of time as you want to taste the individual ingredients in the salad. what I would suggest is having all the ingredients prepped and ready in separate bowls, covered in cling film and refrigerated.

This way you can assemble the shrimp salad within 5-10 minutes serving time.

How do I make this recipe for a crowd?

Multiply the recipe into double or tripe to serve for a crowd.

Are there other ways to prepare the shrimp instead of cooking them over a stove top?

Yes, you can grill them or bake them in an oven or use your air fryer. you can also steam the shrimp to add to this recipe.

Can I use frozen shrimp to make this shrimp salad?

Yes, you can frozen shrimp to make the salad, follow package instructions to thaw shrimp.

How do I clean and devein shrimp to make the salad?

Use my guide on how to clean and devien shrimp to learn how to do it.

Storing tips for shrimp salad.

If you live in a humid or hot country, once you’ve made this seafood salad, use a glass container to serve the salad.

Cover with a cling film and refrigerate or store in a cooler. take out 30 minutes before serving time. this will help the seafood salad to maintain its freshness and taste.

Avoid freezing.

Since the shrimp avocado salad is made with fresh ingredients, it is always best to consume within 24 hours.

More easy healthy shrimp recipes

Easy sauteed shrimp

Pil pil prawns

Lemon pepper shrimp in 15 minutes

RECIPE AT A GLANCE

How to make easy shrimp avocado salad

Ingredients

1 tablespoon of butter or oil

250g shrimp(about 15 shrimp depending on the size)

2 medium-sized onions chopped

3 medium-sized tomatoes chopped

1 avocado chopped into smaller cubes

1 green chilli chopped(you can remove the chilli if you want to keep the dish mild in taste)

1 teaspoon of red chilli flakes(remove for a milder taste)

1 tablespoons of lime or lemon juice

Salt to season

1 tablespoon of olive oil

Method

Clean and devein shrimp, pat dry and season with salt, combine well.

Warm a frying pan over low-medium heat and butter(1 tbsp), add shrimp, avoid overcrowding.

cook each side for 1-2 minutes, just until they are pink on both sides.

Set aside to cool.

Chop each ingredient(onion, tomato, avocado, green chilli)into a medium-sized bowl.

Chop the shrimp into small pieces(into 2 or 3 bite-size pieces). add them to the bowl of salad.

Pour in the olive oil(1 tbsp), lime juice(1 tbsp), red chilli flakes(1 tsp, reduce or remove completely if you need the seafood dish to be mild in taste).

With a light hand combine the shrimp avocado salad. taste and season with salt as needed.

Serve cold with any of the serving ideas given above.

shrimp salad with avocado(healthy).

Yield: 2

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

An easy shrimp salad recipe with avocado made under 30 minutes.

If you are looking for a healthy and light salad recipe with shrimp then try this seafood salad.

Ingredients

1 tablespoon of butter or oil
250g shrimp(about 15 shrimp depending on the size)
2 medium-sized onions chopped
3 medium-sized tomatoes chopped
1 avocado chopped into smaller cubes
1 green chilli chopped(you can remove the chilli if you want to keep the dish mild in taste)
1 teaspoon of red chilli flakes(remove for a milder taste)
1 tablespoon of lime or lemon juice
1 tablespoon of olive oil
Salt to season

Instructions

Clean and devein shrimp, pat dry and season with salt, combine well.

Warm a frying pan over low-medium heat and butter(1 tbsp), add shrimp, avoid overcrowding. cook each side for 1-2 minutes, just until they are pink on both sides.

Set aside to cool.

Chop each ingredient(onion, tomato, avocado, green chilli)into a medium-sized bowl.

Chop the shrimp into small pieces(into 2 or 3 bite-size pieces). add them to the bowl of salad.

Pour in the olive oil(1 tbsp), lime juice(1 tbsp), red chilli flakes(1 tsp, reduce or remove completely if you need the seafood dish to be mild in taste).

With a light hand combine the shrimp avocado salad. taste and season with salt as needed.

Serve cold with any of the serving ideas given above.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 564Total Fat 37gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 27gCholesterol 280mgSodium 1551mgCarbohydrates 29gFiber 11gSugar 10gProtein 34g

August 19, 2021 Curries

Shrimp tikka masala.

Shrimp tikka masala, your favorite Indian dish, and shellfish in a one-pot seafood curry.

Cooking this delicious shrimp curry recipe will give you a thick, aromatic, and smooth gravy made up of yogurt and Indian spices.

Serve something different for your Indian-themed dinner by making this shrimp dish.

With its amazing masala gravy bursting with flavors you can now enjoy a restaurant-style curry at home.

Flavors in shrimp tikka masala.

Shrimp tikka masala is a seafood version of the more common chicken tikka masala you are familiar with.

The only difference is you are,

Replacing chicken with fresh shrimp(prawns).
We are also not going to fry or grill the shrimp as we don’t want to overcook the shrimp early on the stage and make them rubbery.

Ingredients and cooking method to make shrimp tikka.

To marinate the shrimp you will be using ingredients like lemon, ginger garlic paste, salt.

To make the masala gravy, you temper a few cumin seeds, onion slices, ginger-garlic paste, turmeric, chilli powder. once this is done you make a base sauce with freshly blended tomato or tomato paste, yogurt, and garam masala.

The final step would be cooking the marinated shrimp for a few minutes in this tikka masala gravy.

The result is a curry where the shrimp is smothered in creamy and thick sauce like gravy, giving you just enough heat, tang, and warm flavors from the spices used.

What to serve with Shrimp tilkka masala.

Serve over a bed of warm basmati rice and a fresh crunchy salad.

Serve with naan bread or parathas.

For a simpler meal serve with store-bought baguette sliced brushed with garlic oil and grilled or toasted.

Frequently asked questions about shrimp tikka masala.

Can I make shrimp(prawn)tikka masala with frozen prawns?

Yes, defrost the shrimp, pat dry, and make the shrimp curry as directed in the recipe.

How do I clean and devein shrimp?

You can use my post on how to clean and devein shrimp to learn how to do it.

Can I make the shrimp tikka masala ahead of time?

Yes, you can actually make the curry a few hours ahead of time.

If you want to make the shrimp curry 1 or 2 days ahead of time, just make the masala gravy and freeze it.

When you need to make the curry, remove the masala gravy from the freezer a few hours early(5-6 hours), have the shrimp marinated, and when the gravy defrosts, simply cook the shrimp for 12-15 minutes.

Storing tip for shrimp tikka masala.

Store the shrimp tikka masala in glass storage bowls with a lid. The spices will stain so use old storage boxes or bowls.

If refrigerating use within 2-3 days. if freezing, follow the instructions given above for making this dish ahead of time.

You can reheat over a stovetop over low heat with a splash of water. if you are using the microwave, use a microwave-safe cover and reheat for 2 minutes.

More shrimp curry recipes.

Malabar shrimp curry

Prawn caldine curry

Spicy prawn masala curry

Creamy Indian prawn curry

Sri Lankan shrimp curry

RECIPE AT A GLANCE

How to make shrimp tikka masala

Ingredients

500g of cleaned and deveined shrimp(prawns, about 25-30 medium)
To marinade
1/2 teaspoon of salt
1 teaspoon of lemon or lime juice
1 teaspoon of red chilli powder
1 teaspoon of ginger garlic paste
For the shrimp tikka gravy
3 tablespoons of oil
1 large onion chopped fine
1 teaspoon of cumin seeds
1 teaspoon of turmeric powder
1 teaspoon of red chilli powder(increase heat as per your need)
1 teaspoon of ginger-garlic paste
2 tablespoon of tomato paste(substitute with 3 medium tomatoes blended)
1 tablespoon of garam masala
1/2 a cup of yogurt or curd(stir the yogurt if is set)
1/4 cup cream(substitute with thick coconut milk)
Salt to season
1 teaspoon of sugar(optional, to balance off the flavors)

Method

How to marinate the shrimp

Pat dry the shrimp to remove excess water and place them in a bowl.

Add salt(1/2 tsp), lemon or lime juice(1 tsp), red chilli powder(1 tsp), ginger garlic paste(1 tsp).

Set aside for 5-10 minutes.

How to make the shrimp tikka masala gravy.

Place a pan over low medium heat and pour in the oil(3 tbsp).

Add the cumin seeds(1 tsp) followed by chopped onion(1 large), stir, and cook until the onions turn soft and slightly golden in color.

Add turmeric powder(1 tsp), red chilli powder(1 tsp, add more if you prefer the curry spicy), ginger-garlic paste(1 tsp).

Cook for 2 minutes over low-medium heat.
Add the tomato paste(2 tbsp, substitute with 3 medium tomatoes blended).

Cook until combined well.

Stir the yogurt or curd(1/2 a cup)and add to the pan followed by garam masala(1 tbsp).
Combine well over low heat until you have a thick gravy.
Taste and season with salt and add sugar(1 tsp)to balance off the tastes.

Add the prawns and combine well with the masala gravy.

Cook until the shrimp turn soft(3-4 minutes).

Transfer to a serving bowl and drizzle cream or thick coconut milk(1/4 cup).

Shrimp tikka masala.

Yield: 25

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

Shrimp tikka masala, your favorite Indian dish, and shellfish in a one-pot seafood curry.

Cooking this delicious shrimp curry recipe will give you a thick, aromatic, and smooth gravy made up of yogurt and Indian spices.

Ingredients

500g of cleaned and deveined shrimp(prawns, about 25-30 medium)
To marinade
1/2 teaspoon of salt
1 teaspoon of lemon or lime juice
1 teaspoon of red chilli powder
1 teaspoon of ginger garlic paste
For the shrimp tikka gravy
3 tablespoons of oil
1 large onion chopped fine
1 teaspoon of cumin seeds
1 teaspoon of turmeric powder
1 teaspoon of red chilli powder(increase heat as per your need)
1 teaspoon of ginger-garlic paste
2 tablespoon of tomato paste(substitute with 3 medium tomatoes blended)
1 tablespoon of garam masala
1/2 a cup of yogurt or curd(stir the yogurt if is set)
1/4 cup cream(substitute with thick coconut milk)
Salt to season
1 teaspoon of sugar(optional, to balance off the flavors)

Instructions

HOW TO MARINATE THE SHRIMP

Pat dry the shrimp to remove excess water and place them in a bowl.

Add salt(1/2 tsp), lemon or lime juice(1 tsp), red chilli powder(1 tsp), ginger garlic paste(1 tsp).

Set aside for 5-10 minutes.

HOW TO MAKE THE SHRIMP TIKKA MASALA GRAVY.

Place a pan over low medium heat and pour in the oil(3 tbsp).

Add the cumin seeds(1 tsp) followed by chopped onion(1 large), stir, and cook until the onions turn soft and slightly golden in color.

Add turmeric powder(1 tsp), red chilli powder(1 tsp, add more if you prefer the curry spicy), ginger-garlic paste(1 tsp).

Cook for 2 minutes over low-medium heat. Add the tomato paste(2 tbsp, substitute with 3 medium tomatoes blended).

Cook until combined well.

Stir the yogurt or curd(1/2 a cup)and add to the pan followed by garam masala(1 tbsp).

Combine well over low heat until you have a thick gravy.

Taste and season with salt and add sugar(1 tsp)to balance off the tastes.

Add the prawns and combine well with the masala gravy.

Cook until the shrimp turn soft(3-4 minutes).

Transfer to a serving bowl and drizzle cream or thick coconut milk(1/4 cup).

Nutrition Information

Yield 29 Serving Size 1
Amount Per Serving Calories 83Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 43mgSodium 427mgCarbohydrates 4gFiber 0gSugar 2gProtein 6g

August 17, 2021 Appetizers / Starters

Pil pil prawns(gambas pil pil)in 15 minutes.

Pil pil prawns(gambas pil pil), is a spicy Spanish garlic shrimp appetizer dish you can make in 15 minutes.

An easy tapas dish served in most restaurants as a starter with crusty slices of bread to dip into the chili garlic oil.

This shrimp recipe is an example on how simple flavors can give you the best results.

Ingredients and flavors in pil pil prawns(Spanish gambas pil pil).

Pil pil prawns is the Spanish version of a chilli garlic prawn recipe.

To make the pill pil prawns(shrimp), you first season the shrimp with salt, pepper and set aside.

To make the chilli garlic oil, you warm the olive oil, then add garlic slivers to infuse the olive oil, and then include the chillies in the oil.

Once the chilli oil is done, you add the shrimp into it, let it cook, and absorb all the flavors.

The shrimp is then served on a clay platter while it is still sizzling.

Garnish with a few lime wedges and chopped parsley and your Gambas al pil pil is ready to be served.

What to serve with pil pil gambas.

Keep it simple with rustic bread slightly toasted to serve with the shrimp. A salad of your choice on the side should do.

Frequently asked questions on cooking pil pil prawns.

Can I use frozen shrimp to make pil pil prawns?

Yes, you can simply leave them out to thaw pat them dry and use as needed.

How do I clean and devein fresh shrimp to pil pil shrimp?

Here’s a post on how to clean and devein shrimp.

Can I make the pil pil prawns ahead of time?

This seafood dish takes minutes to cook, what I would suggest is to have all the ingredients ready with the shrimp seasoned as well.

Cook 5-10 minutes before serving time.

More quick shrimp recipes to try

Lemon pepper shrimp in 15 minutes.

Tandoori shrimp(prawns)

Fried shrimp(breaded and fried)

Peel and eat shrimp(grilled)

Easy sauteed shrimp

Recipe at a glance

How to make Spanish pil pil prawns

Ingredients
15 prawns(roughly 250g depending on size) deveined and cleaned
1/4 teaspoon of black pepper
Salt to season
To make the garlic chilli oil
5 garlic cloves sliced into thin slivers(avoid mincing or crushing the garlic, you want thin slices)
1/4 cup of olive oil
2 medium-sized red chillies sliced thin(you can use any type of fresh chilli available to you)
1 teaspoon of sweet paprika powder(if this is not available, try Kashmiri chilli powder which has a similar taste)
1/2 teaspoon of red chilli flakes(optional to increase heat)
1/4 cup of chopped parsley(optional as garnish)

Method

Pat dry the cleaned and deveined shrimp and add them to a bowl.

Season with pepper(1/4 tsp) and salt. Combine and set aside for a few minutes.

How to make the chilli garlic oil.

Traditionally pil pil prawns are made in a flat bottomed clay pot, but you can use any type of pan to make the dish.

Place the pan over low heat and pour in the olive oil(1/4 cup), let it warm for a few seconds.

Add the sliced garlic(5 cloves), chopped red chillies(2 medium), chilli flakes(1/2 tsp, optional to increase heat), and sweet paprika powder(1 tsp).

Fry the ingredients for a few seconds until the garlic turns golden in color.

Then add in the prawns(shrimp). Toss and cook them over low-medium heat for 2-3 minutes, or until they turn pink.

Cook each side for at least 2 minutes and add extra paprika powder(1/4 tsp), toss.

Season with salt, garnish with chopped parsley, and serve immediately with a few wedges of lime and toasted crusty bread.

Pil pil prawns(gambas pil pil)in 15 minutes.

Yield: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 5 minutes

Total Time: 15 minutes

Pil pil prawns(gambas pil pil), is a spicy spanish garlic shrimp and easy shrimp appetizer dish you can make in 15 minutes.

An easy tapas dish served in most restaurants as a starter with crusty slices of bread to dip into the chili garlic oil.

Ingredients

15 prawns(roughly 250g depending on size) deveined and cleaned
1/4 teaspoon of black pepper
Salt to season
To make the garlic chilli oil
5 garlic cloves sliced into thin slivers(avoid mincing or crushing the garlic, you want thin slices)
1/4 cup of olive oil
2 medium-sized red chillies sliced thin(you can use any type of fresh chilli available to you)
1 teaspoon of sweet paprika powder(if this is not available, try kashmiri chilli powder which has a similar taste)
1/2 teaspoon of red chilli flakes(optional to increase heat)
1/4 cup of chopped parsley(optional as garnish)

Instructions

Pat dry the cleaned and deveined shrimp and add them to a bowl.

Season with pepper(1/4 tsp) and salt. Combine and set aside for a few minutes.

How to make the chilli garlic oil.

Traditionally pil pil prawns are made in a flat bottomed clay pot, but you can use any type of pan to make the dish.

Place the pan over low heat and pour in the olive oil(1/4 cup), let it warm for a few seconds.

Add the sliced garlic(5 cloves), chopped red chillies(2 medium), chilli flakes(1/2 tsp, optional to increase heat), and sweet paprika powder(1 tsp).

Fry the ingredients for a few seconds until the garlic turns golden in color.

Then add in the prawns(shrimp). Toss and cook them over low-medium heat for 2-3 minutes, or until they turn pink.

Cook each side for at least 2 minutes and add extra paprika powder(1/4 tsp), toss.

Season with salt, garnish with chopped parsley, and serve immediately with a few wedges of lime and toasted crusty bread.

Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 82Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 172mgCarbohydrates 3gFiber 0gSugar 1gProtein 3g

August 16, 2021 Appetizers / Starters

Tandoori shrimp(prawns)

Tandoori shrimp(prawns), an Indian prawn recipe made with a tandoori masala marinade.

You can make this Indian grilled shrimp recipe using your open flame grill, oven, or stovetop.

In this shrimp recipe, you will learn how to make shrimp tandoori with a step-by-step tutorial. You will also learn how to use different cooking methods to make these grilled Indian shrimps.

You can serve the tandoori shrimp in skewers or on a platter as an appetizer. All they need is a few wedges of lime to add to the shrimp before serving them.

Ingredients and flavors of Tandoori shrimp(prawns).

Tandoori is referred to as a method of cooking using a clay oven.

But not having a clay oven should not stop you from making tandoori shrimp at home.

Ingredients used to make a tandoori paste.

To make the tandoori shrimp, we first marinate the shrimp in, lemon juice, ginger-garlic paste, cumin powder, turmeric powder, salt, a dash of black pepper, and chili powder.

The amount of chili powder you use and the type of chili powder you use will give you the heat and the color when the shrimps are grilled. For best results, I would advise you to use Kashmiri chili powder which has a beautiful dark crimson color and mild heat.

Once you have all the above ingredients, you add the yogurt and make the tandoori paste.

The cleaned and deveined shrimp are then marinated in the tandoori paste for as long as possible, to soak in the flavors.

Cooking methods used for this tandoori shrimp.

As mentioned above you can use your oven, or outdoor grill to cook these tandoori shrimp, or cook them over a stovetop grill pan.

You can also use a regular frying pan to fry them with a little bit of oil, giving you the same results.

Flavors of the tandoori shrimp,

The result is a smoky, tangy, yet juicy grilled shrimp with amazing flavors to compliment as a side dish.

What to serve with Tandoori shrimp.

You can serve these Indian grilled shrimp over no yeast naan bread, yogurt, or a mint dip.

Add a bowl of tomato salsa if you feel like serving a mix of global dishes.

Toss some of the tandoori shrimp with a salad mix, some rice, or couscous to make a quick lunch bowl.

Prepare the tandoori shrimp in skewers and you can take them for a picnic or barbeque party.

Or simply serve them with rice and a dal tadka for a simple Indian meal.

A fresh summer salad is one of the side dishes you can serve with it.

Frequently asked questions about tandoori shrimp.

Can I use frozen shrimp to make tandoori shrimp?

Yes, simply thaw them, pat dry any excess water and then marinate them as instructed below.

Can I make these shrimp with the shell on?

If you are going to grill them over flames or high heat then making the tandoori shrimp with the shell on would be a better option.

This would make a great platter of peel and eat Indian grilled shrimp serving.

How do I clean and devein to make these tasty shrimp tandoori?

You can use my guide on how to clean and devein shrimp post to learn how to do it.

How long should I cook the tandoori shrimp?

Without the shell, the shrimp will cook, grill, or fry quickly so, 2-3 minutes on each side would do.

Can I make these tandoori shrimp ahead of time?

Since grilling them over a stovetop or oven takes minimum time and effort, you can marinate and thread them in skewers, then 1/2 an hour before serving time, you can grill them.

How do I pack the shrimp to grill or cook them at a picnic or friend’s barbecue party?

Marinate them, thread them in skewers and then pack them in an air-tight container or foil. Store them in a cooler and transport them.

More shrimp recipes to try

Lemon pepper shrimp in 15 minutes

Fried shrimp(breaded and fried)

Peel and eat grilled shrimp

Bang bang shrimp.

Recipe at a glance

How to make tandoori shrimp(prawns)

500g of cleaned, deveined shrimp with tail on(30 medium-sized shrimp)
4 tablespoons of yogurt or curd
2 tablespoons of ginger garlic paste
1 teaspoon of Kashmiri chilli powder(gives the color and mild heat, substitute with sweet paprika powder)
1 teaspoon of red chili powder
1 teaspoon of cumin powder
1/2 teaspoon of turmeric powder
1 teaspoon of garam masala powder
1/2 a teaspoon of black pepper powder
3 tablespoons of lime or lemon juice
2 tablespoons of oil
Salt to season

Method

Pat dry the shrimp(prawns) and set them aside.

How to marinate the shrimp in tandoori paste

Add the following ingredients into a large bowl, yogurt or curd(4 tbsp), ginger garlic paste(2 tbsp), Kashmiri chili powder(1 tsp, substitute with sweet paprika powder), red chill powder(1 tsp), cumin powder(1 tsp), turmeric powder(1/2 tsp), garam masala powder(1 tsp), black pepper powder(1/2 a tsp), lemon or lime juice(3 tbsp), oil(2 tbsp), salt to season.

Mix and combine well, taste, and adjust the lime and salt flavors as you need.

You can also add more heat by adding red chili powder.

This is your tandoori masala for the shrimp.

Add the shrimp into the tandoori masala and combine.

Cover with a cling film and refrigerate for at least 1-3 hours.

How to prepare them for cooking or grilling.

Remove the shrimp from the refrigerator and let them reach room temperature(15-20 minutes).

If you are making them as tandoori shrimp kebabs, then soak a few bamboo skewers in water for 15 minutes and thread the marinated shrimp onto these skewers. 5-6 on each stick.

Make sure to remove excess tandoori marinade.

You can also simply cook them as it is.

Ways to cook the shrimp tandoori.

The open flame grilling method.

Place them over the grill, brush a little oil and cook for two minutes each on both sides.

Tandoori shrimp made in the oven.

Line a baking tray with foil.

Preheat oven at 200C, and place the shrimp or skewers on the tray.

Brush oil or ghee and use the grill function or bake function to cook the shrimp for 12-15 minutes until they are golden in color.
Make sure to check on them as the cooking time will change as per the size of the shrimp. Halfway through, turn them over to get even cooking on both sides.

Once done, remove from oven, baste with oil or ghee and serve.

Cooking tandoori shrimp over a stovetop frying pan or grilling pan.

Using a grilling pan.

Place the grilling pan over medium heat and let the pan heat. Brush oil and place the skewered shrimp.

Grill each side for 2-3 minutes while brushing oil until they turn golden in color. To add a smoky flavor, let them char a little bit over high heat.

Using a tawa or frying pan.

For this method, you won’t be able to use skewers.

Place pan over low-medium fire and pour 2 tablespoons of oil.

Add the marinated shrimp and spread them over the pan. You will notice the excess marinade cook and then leave the dry shrimp to cook.

At this point, drizzle oil and fry them on both sides. By increasing the heat at the last minute you can char the shrimp to get the smoky flavor.

Serve with some lime wedges or use the serving ideas given above.

Tandoori shrimp(prawns)

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 3 hours 2 seconds

Total Time: 3 hours 35 minutes 2 seconds

Tandoori shrimp(prawns), an Indian prawn recipe made with a tandoori masala marinade that can be made over a stovetop, oven, or grilled.

In this shrimp recipe, you will learn how to make shrimp tandoori with a step-by-step tutorial.

You will also learn how to use different cooking methods to make these grilled Indian shrimps.

Ingredients

500g of cleaned, deveined shrimp with tail on(30 medium-sized shrimp)
4 tablespoons of yogurt or curd
2 tablespoons of ginger garlic paste
1 teaspoon of kashmiri chilli powder(gives the color and mild heat, substitute with sweet paprika powder)
1 teaspoon of red chilli powder
1 teaspoon of cumin powder
1/2 teaspoon of turmeric powder
1 teaspoon of garam masala powder
1/2 a teaspoon black pepper powder
3 tablespoons of lime or lemon juice
2 tablespoons of oil
Salt to season

Instructions

Pat dry the shrimp(prawns) and set them aside.

HOW TO MARINATE THE SHRIMP IN TANDOORI PASTE

Mix and combine well, taste, and adjust the lime and salt flavors as you need.

You can also add more heat by adding red chili powder.

This is your tandoori masala for the shrimp.

Add the shrimp into the tandoori masala and combine.

Cover with a cling film and refrigerate for at least 1-3 hours.

HOW TO PREPARE THEM FOR COOKING OR GRILLING.

Remove the shrimp from the refrigerator and let them reach room temperature(15-20 minutes).

If you are making them as tandoori shrimp kebabs, then soak a few bamboo skewers in water for 15 minutes and thread the marinated shrimp onto these skewers. 5-6 on each stick.

Make sure to remove excess tandoori marinade.

You can also simply cook them as it is.

WAYS TO COOK THE SHRIMP TANDOORI.

The open flame grilling method.

Place them over the grill, brush a little oil and cook for two minutes each on both sides.

Tandoori shrimp made in the oven.

Line a baking tray with foil.

Preheat oven at 200C, and place the shrimp or skewers on the tray.

Brush oil or ghee and use the grill function or bake function to cook the shrimp for 12-15 minutes until they are golden in color.Make sure to check on them as the cooking time will change as per the size of the shrimp. Halfway through, turn them over to get even cooking on both sides.

Once done, remove from oven, baste with oil or ghee and serve.

Cooking tandoori shrimp over a stovetop frying pan or grilling pan.

Using a grilling pan.

Place the grilling pan over medium heat and let the pan heat. Brush oil and place the skewered shrimp.

Grill each side for 2-3 minutes while brushing oil until they turn golden in color. To add a smoky flavor, let them char a little bit over high heat.

Using a tawa or frying pan.

For this method, you won’t be able to use skewers.

Place pan over low-medium fire and pour 2 tablespoons of oil.

Add the marinated shrimp and spread them over the pan. You will notice the excess marinade cook and then leave the dry shrimp to cook.

At this point, drizzle oil and fry them on both sides. By increasing the heat at the last minute you can char the shrimp to get the smoky flavor.

Serve with some lime wedges or use the serving ideas given above.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 280Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 268mgSodium 1521mgCarbohydrates 9gFiber 1gSugar 3gProtein 31g