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Spiced Shrimp with Cucumber Dip

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


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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

Details

Servings 4

Preparation

Step 1

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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