Shrimp With Yogurt and Fresh Coriander Sauce

By Pierre Franey

Updated April 27, 2023

Total Time
15 minutes
Rating
4(9)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

  • 1 ½ pounds shrimp

  • 1 cup plain yogurt, drained for 5 minutes in cheesecloth

  • ½ teaspoon cayenne pepper

  • 1 tablespoon finely chopped garlic

  • 1 teaspoon ground turmeric

  • Salt to taste

  • ½ teaspoon ground cumin

  • 1 teaspoon caraway seeds

  • 2 tablespoons mustard oil or vegetable oil

  • ½ pound small white mushrooms

  • ½ cup finely chopped fresh coriander

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 282 milligrams cholesterol; 266 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1 gram fiber; 700 milligrams sodium; 38 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shell and devein the shrimp. Rinse well and drain. Pat dry.

  2. Step 2

    Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl. Add the shrimp and blend well. Cover and refrigerate until ready to use.

  3. Step 3

    Heat the oil in a large nonstick skillet. Add the mushrooms and salt and cook, stirring, 2 minutes. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes. Do not overcook. Serve hot.

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4 out of 5
9 user ratings
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Comments

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Eve

This has been one of my go to shrimp recipes for two decades. Serve with basmati rice cooked with a few cardamon pods and a Kaffir lime leaf. I use more mushrooms than called for. Steamed baby bok choy makes a nice side dish for those who want more veggies.

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