0 (0)

Fish and Shellfish

Turmeric shrimp with curry leaves

Turmeric shrimp with curry leaves
Ricarius Photography
Total time: 20 minutes | Serves 4
  • 1 pound jumbo shrimp with shells
  • 9 fresh or dried curry leaves, cut into strips
  • 2 red chili peppers, cut into strips
  • ¼ teaspoon ground turmeric
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped shallots
  • ½ teaspoon brown sugar
  • ½ teaspoon salt, or to taste

Step 1Butterfly the shrimp: Using a sharp knife, cut along the curve of the shrimp, through the shell and about halfway into the shrimp, exposing the veins that runs along the back. Remove and discard the veins.

Step 2In a bowl, combine the curry leaves, chilies, turmeric and pepper. Add the shrimp and toss to coat.

Step 3In a wok or sauté pan, heat the oil over high heat. Cook the garlic and shallots until browned, about 30 seconds.

Step 4Reduce the heat to medium, add the shrimp, and cook until they turn pink and curl up, about 2 minutes. Remove from heat, season with the sugar and salt, and serve immediately.

Note: Adapted from a recipe by Mei Chau in the cookbook “The Immigrant Cookbook: Recipes that Make America Great,” collected and edited by Leyla Moushabeck.


Pretzel knodel (pretzel dumplings)
Pretzel knodel (pretzel dumplings)

Panforte with candied quince
Panforte with candied quince

Sangria No. 27
Sangria No. 27

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Ciopinot's 'no work' cioppino
Tricolore with Parmigiano-Reggiano and anchovy dressing
Shrimp tostones
Shrimp vindaloo