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Categories: Fish and Shellfish, Mains

Mango Curry Shrimp and Spinach

I have two jars of garam masala in my spice cabinet, but there are many more versions of this Indian spice blend. One of mine is quite aromatic and has a good amount of cayenne that gives it a real ... Read more

Total time: 25 minutes | Serves 4
  • 1/2 pound baby spinach
  • 1 teaspoon mustard seeds
  • 1 tablespoon oil
  • 1 pound medium shrimp, peeled and deveined
  • Salt, pepper
  • 1 to 1 1/2 teaspoons garam masala or curry powder
  • 3 tablespoons mango chutney, minced
  • 1 large clove garlic, minced

Step 1Rinse the spinach and set it aside to drain.

Step 2Heat a large skillet over high heat. Add the mustard seeds. Toast them 1 to 2 minutes, stirring occasionally. Add the oil. When hot, add the shrimp. Season with salt and pepper to taste. Cook the shrimp just until they're opaque, about 2 minutes. Remove them with a slotted spoon and set them aside.

Step 3Add the garam masala, chutney and garlic to the pan. Cook for 1 minute, stirring constantly. Add the spinach, preferably still with some water on it, stirring often until it has wilted. If the spinach is too dry, add 1 to 2 tablespoons of water. Add the shrimp back to the pan. Stir to reheat.

Each serving:
186 calories; 409 mg sodium; 193 mg cholesterol; 5 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 23 grams protein; 1.89 grams fiber.
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