From our Food & Drink Archives

Indian Spiced Shrimp


340 g package frozen uncooked large shrimp
1 tbsp (15 mL) vegetable oil
½ small onion, thinly sliced
½–1 jalapeño, seeded and minced
1-inch (2.5 cm) piece peeled ginger, minced
2 garlic cloves, minced
1 tsp (5 mL) garam masala
½ tsp (2 mL) chili powder
¼ tsp (1 mL) salt
½ lemon, optional
⅓ cup (75 mL) chopped fresh coriander


  1. Thaw shrimp and peel. Heat oil in a large frying pan over medium-high heat. Add onion and stir-fry for 2–3 minutes. Add jalapeño, ginger and garlic, and continue to cook until onion is soft, adjusting heat as necessary, 1–2 minutes.
  2. Add shrimp, garam masala, chili powder and salt, and stir-fry, squeezing in a little lemon juice if pan starts to look dry, until shrimp are pink and cooked through, 2–4 minutes. Stir in coriander and a little more lemon juice if needed.
Serves 2 to 3