Spiced Shrimp with Cucumber Dip

Think about sitting outside on a tranquil deck sipping your gin and tonic and popping these tasty treats into your mouth.
Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb (500 g) large shrimp, shelled

  • ½ tsp (2 mL) salt

  • Marinade

  • 1

    tsp (5 mL) ground coriander

  • 1

    tsp (5 mL) ground cumin

  • 1

    tsp (5 mL) ground fennel

  • 2

    tbsp (25 mL) chopped fresh mint

  • 2

    tsp (10 mL) chopped garlic

  • 1

    tsp (5 mL) chili flakes

  • ¼ cup (50 mL) yogurt

  • Dip

  • English cucumber

  • ¾ cup (175 mL) yogurt

  • 2

    tbsp (25 mL) lemon juice

  • 2

    tbsp (25 mL) chopped fresh mint

  • 1

    tbsp (15 mL) whole coriander

  • seeds, toasted (see Tip below)

  • Salt to taste

  • 2

    tbsp (25 mL) vegetable oil

Directions

1. Shell shrimp and toss with salt. 2. Combine coriander, cumin, fennel, mint, garlic, chili flakes and yogurt in a bowl. Toss with shrimps and leave to marinate for 1 hour. 3. Grate the cucumber then squeeze out any juices. Combine with yogurt, lemon juice, mint and coriander seeds. Season with a little salt. Reserve. 4. Preheat grill. 5. Drain shrimps from marinade and brush with oil. Grill shrimp about 2 minutes per side or until pink and curled. Cool. Serve with dip. Tip To toast coriander seeds, place in a skillet over medium-low heat and toast until fragrant.

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