Ginger turmeric shrimp

By Abbey Sharp
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Gorgeously seasoned shrimp that is a simple yet delicious dinner!

SERVES
2
 TO
3
TOTAL TIME

Ingredients

  • 2 tablespoons super finely minced garlic
  • 3 tablespoons super finely minced ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoons fresh lemon juice
  • 1/2 cup fresh minced cilantro leaves
  • Pinch each of sea salt, cracked black pepper and ground cinnamon
  • 455 grams large shrimp, shelled and deveined
  • Pinch of fleur de sel, if desired

To serve:

  • Cooked whole grain brown rice, quinoa or other whole grain, if desired
  • 3 tablespoons sliced almonds, toasted
  • 3 tablespoons golden raisins
  • Cilantro, for garnish

Directions

  1. In a food processor, puree the garlic, ginger, cumin, turmeric, oil, lemon juice and cilantro with a pinch each of salt, pepper and cinnamon.  Add it to a plastic bag with the shrimp and toss until coated. Refrigerate for 30 minutes, or until ready to cook.
  2. Add the marinated shrimp (along with any excess marinade) to a large nonstick skillet over medium high heat and saute until the spices caramelize on both sides, just about one minute per side. Remove from the heat (make sure you those shrimp don’t overcook) and sprinkle with a pinch of fleur de sel, if desired.
  3. Serve with whole grain rice, topped with almonds, raisins and more cilantro.

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