Broiled Shrimp With Dried Lime
Published June 1, 2010
Sabra Krock for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
16 jumbo shrimp (about 1 pound)
2 teaspoons dried lime powder
1 teaspoon coriander
2 teaspoons cumin
½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
1 to 2 tablespoons olive oil
Quick yogurt sauce (see recipe)
Preparation
- Step 1
Heat broiler. Peel and devein shrimp.
- Step 2
Combine lime powder, coriander, cumin, cinnamon, salt and pepper in a small bowl and mix well. Add enough olive oil to form a paste about the texture of wet sand.
- Step 3
Rub shrimp all over with spice paste, then place on broiler pan and broil about 4 inches from heat for 2 minutes. Turn (tongs are best for this) and continue to broil until just cooked through, about 2 minutes more. Serve with quick yogurt sauce.
Private Notes
Comments
These shrimp were delicious! I rubbed the paste on the shrimp and let them marinate for an hour and cooked them in a big cast iron skillet with a minimal amount of olive oil since my oven was occupied. I served with the yogurt sauce to which I added sriracha and fresh lime juice. My husband is already requesting this again.
Very nice, but I’ll use about half the salt next time. I found dried limes and have used them in several dishes. They keep forever as far as I can tell.
Made this for the first time for 15 people, and it was a huge hit. I also didn’t have dried lime, and instead used kaffir lime leaf powder. Served it with peach salsa, great interplay of flavors.
Too many strong flavours - I can't taste the prawns - at 55g (2oz) each, these aren't 'shrimp'. I'll try it without the cumin, cinnamon, coriander.
1 teaspoon of salt made it hard to eat. Far too much.
Made this with some changes: lime zest of one lime instead of lime powder. Also grilled the shrimp on skewers for 2 minutes per side. It was delicious. The yogurt sauce is a must!