Curry Grilled Argentine Red Shrimp & Cucumber Salad

This is a photograph of curry grilled Argentine red shrimp with a yogurt based cucumber salad with mint and cilantro.

The Best Curry Shrimp I have Ever Eaten


The heat and rich flavors of curry, cumin, paprika with the sweet lobster like flavor of Argentine red shrimp combine in this recipe resulting in the most amazing dish. The yogurt based cucumber salad with cilantro and mint add the perfect balance of coolness to the heat of the curry.




1 1/2 pounds Argentine red shrimp peeled and deveined

1 1/2 tsp mild curry powder

1/4 tsp smoked paprika

1/4 tsp ground ginger

1/2 tsp cumin powder divided

2 Tbsp olive oil

2 large cucumbers

1 cup plain yogurt

a few mint leaves, chopped

a few cilantro leaves, chopped




For an optional step you can peel the cucumbers if you prefer. Slice cucumbers in half length wise and remove seeds. Thinly slice the cucumbers cross wise. In a mixing bowl add yogurt and 1/4 tsp cumin powder and mix throughly. Add cucumber sliced to the bowl as well as the mint and cilantro leaves. Mix well and place in the refrigerator.


In a mixing bowl add the olive oil, curry powder, smoked paprika, the remainder of the cumin and blend together. Add shrimp to the bowl and coat with the spice mixture. Heat your grill to medium to medium high heat and brush some olive oil on the grates. Place shrimp on the grill and cook for 1 - 2 minutes, flip shrimp over and cook for an additional 1-2 minutes until cooked through. Place on a serving patter and serve with cucumber salad.


Serving Suggestions:


Server with naan bread

Serve with rice


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