Curried Shrimp with Basil-Lime Yogurt

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4 as a main course, 10 as an appetizer Easy
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Ingredients (8)

  • 20 jumbo shrimp (peeled, deveined)
  • 4 tablespoons curry powder
  • Olive oil cooking spray
  • 1 cup plain Greek yogurt
  • 2 tablespoons chopped basil
  • Juice of 1 lime
  • 1 teaspoon cumin
  • Salt and pepper, to taste

Summary

I came up with this one night out of the ingredients in my refrigerator. Delicious, simple and fresh, this is a wonderful main course or appetizer that is also really healthy. One of my favorite modifications is substituting cilantro for the basil, but either version works really well.

Instructions

  1. 1Pat-dry shrimp and dredge both sides in the curry powder.
  2. 2Heat a nonstick pan thoroughly coated with olive oil. Once heated, add the shrimp, cooking about 1-2 minutes per side.
  3. 3While shrimp cooks, whisk together the yogurt, basil, lime, cumin, and salt and pepper. Portion onto four plates.
  4. 4When the shrimp are pink and cooked through, place five shrimp onto each plate over the yogurt.
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