Ingredients
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2 teaspoons fresh lemon juice, plus lemon wedges for serving
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1 serrano chile, minced
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1 teaspoon garam masala
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1/2 teaspoon cayenne
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1/4 teaspoon ground turmeric
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1/4 teaspoon dry mustard powder
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1/4 teaspoon ground coriander
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1 pound shelled and deveined medium shrimp
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1 tablespoon canola oil
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1/2 teaspoon cumin seeds
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Kosher salt
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2 scallions, chopped
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1/4 cup chopped cilantro
Directions
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In a bowl, combine the lemon juice, serrano, garam masala, cayenne, turmeric, mustard powder and coriander. Add the shrimp and toss to coat.
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In a large nonstick skillet, heat the oil. Add the cumin seeds and cook over moderate heat, stirring, until deeply golden, 1 to 2 minutes. Add the shrimp, season with salt and cook, stirring occasionally, until curled and white throughout, about 2 minutes. Stir in the scallions and cilantro. Transfer the shrimp to plates and serve with lemon wedges.
Suggested Pairing
Zesty, tropical New Zealand Sauvignon Blanc.