Curry Leaf Shrimp is a spicy shrimp recipe that is a fairly simple preparation. This baked version is absolutely delicious and healthier than the traditional recipe. Curry leaves are mainly added for flavor but if you are okay with the strong taste, go ahead and eat them. They are good for health.
Shrimp turns out great, almost any way you cook it. In India shrimp is more popularly known as prawn and there
are endless varieties of recipes across all regions. Spicy curries and sautéed shrimp snack dishes are very popular especially across the coastal regions. Goan Prawn Curry is just one such example of a popular shrimp curry. In this case shrimp is cooked in coconut milk with a spicy gravy made of turmeric, black pepper, vinegar and coconut.
Many of these recipes though delicious, tend to be greasy and heavy on the stomach. With Curry Leaf Shrimp the advantage is basically the use of minimal ingredients and oil. It is important to marinate the ingredients and refrigerate for up to 2 hours, especially since we’re not going through the typical process of cooking curry here. The traditional process would be to sauté onions and ginger garlic and then add turmeric chili powder, garam masala and finally add the shrimp and curry leaves- this allows the spices to cook well with the shrimp. In case of baking and broiling you are setting everything together in the oven at the same time- so the best way to ensure spices are well absorbed, is to marinate for up to a couple of hours.
Choosing what shrimp to cook (de-veined and tail cut, or whole shrimp) is your personal preference. It doesn’t really impact how this dish tastes. I would recommend Curry Leaf Shrimp for a cocktail snack, but is also goes well with Brown Jeera Rice or Jeera Quinoa.
Loaded with protein, vitamin D, vitamin B3, and zinc, shrimp are an excellent, carbohydrate-free food for anyone determined to shed off pounds. Although it is true that shrimp are relatively high in cholesterol, recent studies suggest that shrimp cholesterol may not be that bad for you.
Curry Leaf Shrimp
- 1/2 Pound Shrimp De-veined, Tail Cut
- 1/8 Cup Onion Fine Cut
- 1/4 Cup Curry Leaves Split in Half
- 1 Teaspoon Lime Juice
- 1 Teaspoon Ginger & Garlic Paste
- 1 Teaspoon Coriander Powder
- 1/8 Teaspoon Saffron
- 1/8 Teaspoon Turmeric Powder
- 1/2 Teaspoon Poppy Seeds
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Red Chili Powder
- 1/4 Teaspoon Sea Salt Or to taste
- 1 Teaspoon Olive Oil
- Set the shrimp in a bowl after washing and draining water. Mix lime juice and leave for 5 minutes
- Add all the remaining ingredients (chopped onions, curry leaves, ginger-garlic paste, coriander powder, saffron strands, turmeric powder, poppy seeds, garam masala, red chili powder and salt) to the bowl and mix thoroughly. Cover the bowl and refrigerate for 2 hours
- Spread the contents on an aluminum foil placed in an oven safe dish. Cover the marinated shrimp completely with aluminum foil
- Preheat oven to 375 degrees Farenheit. Bake the marinated shrimp in the baking tray for 10 minutes. Remove the foil covering and bake for an additional 15 minutes. Turn the oven to broil and leave it to broil for 10 minutes. Curry is ready to serve