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RECIPE
19 INGREDIENTS11 STEPS45min

Tandoori Shrimp with Cucumber and Mint Raita

4.0
2 Ratings
"This dish is one of my dinner party staples. It is easy to prepare and the combination of the spiced shrimp with the freshness of the raita and the acidity of the salad is a guaranteed winner for everyone for whom I prepare it." -Simon Majumdar
Tandoori Shrimp with Cucumber and Mint Raita Recipe | SideChef
"This dish is one of my dinner party staples. It is easy to prepare and the combination of the spiced shrimp with the freshness of the raita and the acidity of the salad is a guaranteed winner for everyone for whom I prepare it." -Simon Majumdar
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$6.73
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/3 cup
1/2 Tbsp
Black Caraway Seeds
1 Tbsp
Ground Cumin
2
Serrano Chilis
1
Persian Cucumber
1 tsp
Chili Powder
2 cloves
1 tsp
Ground Coriander
1 cup
Cherry Tomatoes
1/4 tsp
1 Tbsp
Vegetable Oil
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Nutrition Per Serving

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CALORIES
400
FAT
14.5 g
PROTEIN
41.9 g
CARBS
28.5 g

Cooking Instructions

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Step 1
Peel the Fresh Ginger (1 Tbsp) , mince, and set aside. Finely chop the Garlic (2 cloves) and set aside. Remove seeds and stems from the Serrano Chilis (2) and finely chop. Set aside.
Step 2
Peel the Red Onion (1) and slice into quarter inch diced pieces. Add to a medium bowl. Slice the Cherry Tomatoes (1 cup) in half lengthwise, and add to the same bowl. Peel the Persian Cucumber (1) and slice in half lengthwise then slice into half inch diced pieces, add to bowl.
Step 3
Remove the Fresh Cilantro (1/3 cup) leaves from the stems and roughly chop leaves. Add to the same bowl. Remove the Fresh Mint (1/3 cup) leaves from the stems and roughly chop leaves. Set aside.
Step 4
In a large bowl, add the ginger, garlic, serrano chili, Chili Powder (1 tsp) , Ground Coriander (1 tsp) , Ground Turmeric (1 tsp) , only one teaspoon of the Ground Cumin (1 Tbsp) and Greek Yogurt (1 cup) . Stir.
Step 5
Pat dry the Shrimp (12) with paper towels and place into the marinade. Toss gently to evenly coat all the shrimp. Cover and refrigerate for fifteen minutes.
Step 6
Zest and juice the Lime (1) directly into the bowl with the cucumber salad. Add the Black Caraway Seeds (1/2 Tbsp) , the remaining cumin, Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Toss gently and set aside.
Step 7
In a small bowl, mix together chopped mint, salt, and remaining yogurt. Set aside.
Step 8
Heat a large saute pan with Vegetable Oil (1 Tbsp) over medium high heat.
Step 9
Remove excess marinade from the shrimp before cooking. Carefully add the shrimp to the saute pan in a single layer. Cook for two minutes on each side until they get a nice char. Remove from heat and keep warm.
Step 10
Place the cucumber salad in the center of two plates. Top with shrimp and drizzle with raita.
Step 11
Serve and enjoy!
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Nutrition Per Serving
Calories
400
% Daily Value*
Fat
14.5 g
19%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
237.8 mg
79%
Carbohydrates
28.5 g
10%
Fiber
6.4 g
23%
Sugars
15.8 g
--
Protein
41.9 g
84%
Sodium
600.6 mg
26%
Vitamin D
--
--
Calcium
333.8 mg
26%
Iron
4.2 mg
23%
Potassium
719.7 mg
15%
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