These Indian-inspired peel-and-eat shrimp are great to serve for a casual meal. We recommend that you use brown mustard seeds, but milder yellow seeds will also work; add a pinch of crushed red chile flakes to boost the heat. Watch our how-to video.
Special Diets:
Ingredients
Method
Prepare a grill for medium-high heat cooking.
Place mustard seeds in a small heavy skillet and cook, shaking skillet frequently, until seeds are toasted and fragrant, about 3 minutes; you can do this on the grill grate or on the stove top over medium-high heat.
Cool the seeds slightly, then pulse them in a spice grinder until crushed.
Transfer to a large bowl and stir in tamarind, cilantro, 1 tablespoon of the oil and 1/4 teaspoon of the salt. Set aside.
In another bowl, toss shrimp with remaining 1 tablespoon oil and 1/4 teaspoon salt.
Thread shrimp on 6 (12-inch) metal skewers or place them in a grill basket.
Grill, turning once or twice, until shrimp are just cooked through, 4 to 5 minutes total.
Add to the bowl with mustard seed sauce and toss to coat. Serve hot.
Nutritional Info
Serving Size
(as an appetizer)
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.