This is a great dish for those who are wary of curry but since shrimp scampi is very familiar it’ll help you get over the first hump of trying it! You could use any curry powder you like in this, but I opted for garam masala to give the flavors a real punch.
Indian cooking is famous for its spices. While sometimes they might be too hot for your taste buds or have potent flavor, Indian spices have several potential health benefits which make it worthwhile to include them on your dinner menu.
Cook Time: 30 Min. • Serves: 2 • Calories: 359 • Total Fat: 20 grams • Protein: 35 grams
Garam Masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and then ground.
- 1 pound peeled, deveined shrimp, 26/30 preferred
- 1/4 teaspoon coriander
- 1/2 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 4 tablespoons butter
- 1 tablespoon lemon juice
- 4 – 5 tablespoons white wine
- 6 cloves garlic, minced
- 4 cups spinach, rinsed and chopped
- Pat the shrimp dry with paper towels. Once dry season with the coriander, garam masala, paprika, lemon zest, and salt. Let stand ten minutes at room temperature.
- Roughly mince the garlic and add about half a teaspoon of EVOO into a large chefs pan over low heat. Sweat the garlic for about 4 minutes, stirring occasionally so the bottoms don’t burn, then add the spinach. Cook on low for about 4 minutes while preparing the shrimp in the next step.
- Heat two tablespoons of butter in a large skillet over medium heat until it foams. Add half the shrimp in one layer and cook for 1 – 2 minutes per side, or until curled into a ‘C’, pink and opaque. Remove the shrimp and repeat with the remaining butter and shrimp.
- Reduce the heat to medium-high and add the lemon juice and wine. Be sure to scrape the bottom of the pan to loosen any brown bits. Cook until the sauce reduces slightly, about three minutes.
- Pour the sauce over the shrimp and serve with garlicky spinach.
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
|Ingredient||Linked To Nutritional Value||Cal||Fat||Carb|
|1 Pound shrimp||Shrimp, mixed species, raw, med||161.05||2.3||2.1|
|.25 Teaspoon garam masala||Spice Blend, garam masala||0||0||0|
|.25 Teaspoon paprika||Spice, paprika, ground||0.9||0.05||0.15|
|1 Teaspoon lemon zest||Lemon Zest||0.5||0.05||0.2|
|.8 Cup kosher salt||Salt, Kosher, coarse||0||0||0|
|.8 Teaspoon black pepper||Spice, pepper, black, dash||2.35||0.05||0.6|
|4 Tablespoon butter||Butter, light, unsalted||139.75||15.45||0|
|1 Tablespoon lemon juice||Juice, lemon, fresh||1.7||0.05||0.55|
|4 Tablespoon cooking wine||Wine, cooking||14.75||0||1.85|
|4 Cup spinach||Spinach, fresh, chpd||13.8||0.25||2.2|
|6 Each garlic||Garlic, cloves, fresh||13.45||0.05||3|
|.5 Teaspoon olive oil||Oil, olive, extra virgin||10.55||1.2||0|
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