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Butterflied lemon-curry Shrimp

By

Williams Sonoma recipe

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Ingredients

  • 2 lbs. large shrimp, peeled and deveined, tails on
  • 2 C. whole milk yogurt
  • 3 T. fresh lemon juice
  • 1 T. finely chopped lemon zest
  • 2 T. garlic, finely chopped
  • 2 T. finely chopped chopped ginger
  • 4 t. garam masala
  • 2 t. ground tumeric
  • 1/2 t. cayenne
  • 1/2 t. packed brown sugar
  • 1 1/2 t. salt
  • 2 T. chopped fresh cilantro

Details

Preparation

Step 1

1. Butterfly shrimp.

2. In a bowl, combine the remaining ingredients. Add shrimp and toss to coat. Cover and refrigerate 1 hour.

3. Remove shrimp 30 minutes before cooking. Remove from marinade and place on non-stick baking sheet, splayed out to form a heart shape, tails facing upwards.

4. Preheat broiler, broil 3 inches from heat source and cook 5-6 minutes.

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