Green Curry Shrimp

Per serving: 135 calories, 2 g fat, 172 mg cholesterol, 4 g carbs, 359 mg sodium, 23 g protein, 0 g fiber
Martha Stewart Living, June 2000
  • Yield Serves 6 as an appetizer
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  • 1 tablespoon cumin seed
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon coriander seed
  • 1 teaspoon caraway seeds
  • 4 cloves
  • 1 teaspoon coarse salt
  • 2 teaspoons garlic powder
  • 1 tablespoon dried minced onion
  • 2 tablespoons dried cilantro leaves
  • 1 1/2 pounds large shrimp
  • Lime wedges, for garnish


  1. Place the cumin, peppercorns, coriander
    seed, caraway seeds, and cloves in a
    dry skillet. Place the skillet over medium
    heat, moving it to keep seeds from burning,
    until the seeds are aromatic, about 3
    minutes. Transfer the seeds to a spice
    grinder, and cool slightly. Pulse until finely
    chopped but not powdery. Transfer
    the mixture to a bowl, and stir in salt, garlic
    powder, onion, and cilantro. Set the
    spice mixture aside.

  2. Peel shrimp, leaving the tail and the last
    section of shell intact. Devein shrimp, and place in a bowl.

  3. Heat a grill or grill pan over medium-high heat. Sprinkle spice mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about 3 minutes on each side. Serve shrimp immediately with lime wedges.

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