This dish…what can I say? First of all, I love anything from Food & Wine. They can do no wrong in my eyes. So when I stumbled upon the goodness of this recipe and saw how endo-friendly it was, I had to make it right away. It’s simple, healthy and delicious. Considering we gobbled up the entire thing in one sitting, I’d say it was a win.
Does not contain: dairy, soy, sugar, gluten
Adapted from Food & Wine:
4 tsp. fresh lemon juice, plus lemon wedges for serving
1 tsp. garam masala
½ tsp cayenne
¼ tsp ground turmeric
¼ tsp dry mustard powder
¼ tsp ground coriander
1 lb shelled and deveined shrimp
½ tsp cumin seeds
2 chopped scallions
¼ cup chopped cilantro
*if you can handle spice, I suggest adding 1 minced serrano chile pepper
*if you can’t find garam masala at your grocery store, you can make your own using this recipe
- In a bowl, combine lemon juice, *serrano, garam masala, cayenne, turmeric, mustard powder and coriander. Add the shrimp and toss to coat.
- Heat the oil in a large skillet and add the cumin seeds, cooking on medium heat until golden brown, about 1-2 minutes. Add the shrimp and the salt, stirring for 2 more minutes until shrimp are white throughout. Stir in the scallions and cilantro.
- Transfer the shrimp and lemon wedges to plates and serve over rice.