Spiced Ginger Shrimp With Burst Tomatoes
Published Sept. 16, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- About 1½ teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
- 1½teaspoons finely grated fresh ginger
- 2garlic cloves, minced or finely grated
- 3scallions, thinly sliced, greens and whites separated
- ¾teaspoon kosher salt, plus more to taste
- ¼teaspoon black pepper
- 1pound extra-large shrimp, shelled and deveined
- 1tablespoon extra-virgin olive oil
- ¾cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
- 2tablespoons unsalted butter
- Fresh lime juice
- ½cup fresh mint leaves, torn or roughly chopped
Nutritional analysis per serving (3 servings)
263 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 32 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium bowl, combine spice blend, ginger, garlic, scallion whites, ½ teaspoon salt and ¼ teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and ¼ teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
- Step 2
Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
- Step 3
Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
- If your spice blend is heavy on the chiles, you might want to cut back by ¼ to ½ teaspoon; you can always add more to taste just before serving.
Private Notes
Comments
For those who don’t have premade spice blends, Melissa recommended 1/2 t each of ground cumin and coriander plus 1/4 t each of cayenne and cinnamon, noting “...it won’t have quite the nuanced character of a more deliberate blend.”
Doubled the recipe to feed a group tonight. Used garam masala and added cinnamon, cumin and basic chili pepper. Let the full seasoning mix (ginger, garlic etc) marinate on shrimp for 4 hours before cooking. Cut 1/2 of my grape tomatoes in 1/2 and left remaining tomatoes whole. Definitely took longer than recipe suggested to cook the shrimp through. Halved tomatoes just became sauce. Guests loved it on top of goat cheese infused polenta.
Made this with garam masala and diced fresh garden tomatoes. Delicious. Threw in all my fresh herbs at the end: cilantro, mint, basil and it made it even better. Very quick and easy to make. Served with coconut cilantro rice. Will make again!
Used chili flakes instead of pepper, garam masala, and added a little peanut oil to the marinade. Marinated for about an hour. First fried the shrimps in a cold, dry skillet - no oil (enough oil on the shrimps), no preheating - for a couple of minutes each side. Removed the shrimps, added some oil, the tomatoes and thinly sliced zucchini. Followed the recipe from that point. Served over bean vermicelli. Next time will double the tomatoes (and zucchini). Quick, easy, very tasty!
Good spice level, very flavorful. Think I will add more tomatoes next time as it could handle it. Will definitely make again.
I wanted something lighter for Spring and Summer, so I completely eliminated the spices. It was light and delicious. This will be a Spring/Summer go to for busy nights.