My Indian mother-in-law's recipe. It is my favorite way to eat shrimp now. The spice measurements are approximate because of course she doesn't measure, so adjust to your liking. Indians will also make this dish with potatoes (which need to be boiled ahead) or cauliflower instead of green pepper. It would work with just about any veggie you like with shrimp.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix paprika, cumin, turmeric, and salt in a small bowl. Spread 3/4 the spice mixture over the shrimp in a bowl; set aside for about 10 minutes.

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  • Crush onion slightly with a mortar and pestle. A few hard jabs is good; onion should be moist but not watery.

  • Heat oil in a frying pan over high heat; add mustard seeds and cook until crackling subsides, 1 to 2 minutes. Reduce heat to medium-high. Cook and stir onion, garlic paste, and ginger paste into the mustard seeds until onion is browned, 10 to 15 minutes.

  • Stir water into remaining spice mixture; pour into pan. Cook and stir tomatoes in onion mixture until softened, about 5 minutes. Add green peppers and cook for 1 to 2 minutes.

  • Reduce heat to medium; add shrimp and cook until no longer pink, 3 to 5 minutes. Increase heat to medium-high and stir until all liquid evaporates. Remove from heat. Sprinkle with black pepper and lemon juice.

Nutrition Facts

191 calories; protein 19.9g 40% DV; carbohydrates 7.1g 2% DV; fat 8.5g 13% DV; cholesterol 172.6mg 58% DV; sodium 622.4mg 25% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/17/2012
I made this recipe for dinner tonite and it was fabulous! I did some minor changes; minced up some fresh garlic and ginger while mincing the onion. Also I used Garam Masala instead of the individual spices (cumin and turmeric). A little more water for the sauce. Served over basmati brown rice....yummy....!! Read More
(1)

Most helpful critical review

Rating: 1 stars
06/22/2012
If you have to cook the shrimp that long it will end up tough and dry. The shrimp should be added when the liquid is almost dried out. Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
06/22/2012
If you have to cook the shrimp that long it will end up tough and dry. The shrimp should be added when the liquid is almost dried out. Read More
(2)
Rating: 4 stars
07/16/2012
I made this recipe for dinner tonite and it was fabulous! I did some minor changes; minced up some fresh garlic and ginger while mincing the onion. Also I used Garam Masala instead of the individual spices (cumin and turmeric). A little more water for the sauce. Served over basmati brown rice....yummy....!! Read More
(1)
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