Shrimp With Yogurt and Fresh Coriander Sauce
Updated April 28, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds shrimp
- 1cup plain yogurt, drained for 5 minutes in cheesecloth
- ½teaspoon cayenne pepper
- 1tablespoon finely chopped garlic
- 1teaspoon ground turmeric
- Salt to taste
- ½teaspoon ground cumin
- 1teaspoon caraway seeds
- 2tablespoons mustard oil or vegetable oil
- ½pound small white mushrooms
- ½cup finely chopped fresh coriander
Nutritional analysis per serving (4 servings)
266 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 38 grams protein; 700 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.
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Preparation
- Step 1
Shell and devein the shrimp. Rinse well and drain. Pat dry.
- Step 2
Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl. Add the shrimp and blend well. Cover and refrigerate until ready to use.
- Step 3
Heat the oil in a large nonstick skillet. Add the mushrooms and salt and cook, stirring, 2 minutes. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes. Do not overcook. Serve hot.
Private Notes
Comments
This has been one of my go to shrimp recipes for two decades. Serve with basmati rice cooked with a few cardamon pods and a Kaffir lime leaf. I use more mushrooms than called for. Steamed baby bok choy makes a nice side dish for those who want more veggies.