How about some Spicy, Tangy & Sweet Shrimp!!!

Been a while since I blogged and I think I should restart my blogging efforts. I have a couple of awesome recipes that I seem to have kind of forgotten since I was lazy and did not blog about it. So hopefully this post will revive my blogging efforts. In fact I have decided that I am going to allocate some time every week for my blog. The entire recipe from start to finish took about an hour and I made about two batches for the dinner and refrigerated the rest of the shrimp to make some shrimp biryani for the next day. Recipe to follow.


For the Masala:

  1. 2 tbsp cumin seeds
  2. 2 tbsp coriander seeds
  3. 3 cinnamon sticks
  4. 2 tsp cloves
  5. 2 tsp red chilli powder
  6. 1 tsp turmeric powder

shrimp malasa 2

For the marinade

  1. 2 lbs deveined, tail-off shrimp
  2. 1/2 onion (finely chopped)
  3. 2 tbsp masalapowder
  4. 2 tbsp ginger paste
  5. 1.5 tsp tamarind concentrate
  6. 2 tbsp brown sugar
  7. 2 tbsp chopped mint leaves
  8. 1 tsp chipotle chili powder
  9. 4 tbsp coconut milk
  10. salt to taste


  • Dry roast the whole spices listed under ‘For the masala till the spices aromas are released.
  • Once cool, grind the whole spices with the red chili powder and turmeric. I use this spice mix when I need a homemade garam masala for a dry chicken, paneer of shrimp dish.
  • Fry the onions in some oil till the onion is lightly browned.

Shrimp masala 1

  • Clean and dry the shrimp completely and make sure that it is completely dry before adding the marinade ingredients including the fried onions.
  • Marinate this for about half hour. Next heat a non stick pan with some oil and add the marinated shrimp in a single layer. Flip the shrimp over once it is browned on one side. It takes about 5-7 mins to brown on a single side.
  • I served the shrimp with some quinoa and brown rice blend.

Hope you enjoy the recipe as much as we did. I just had to blog about it lest I forget the recipe. Thanks for reading my blog.


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