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Roasted Curried Shrimp
These roasted curried shrimp (prawn) are coated in a spicy & aromatic dry curry mix. The cooked shrimp are spicy, mildly hot and very flavourful. I made this recipe by adapting my family’s trusty roasted curried cauliflower, which is a dish on heavy rotation at our dinner table, and the results were fabulous.
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This is where I start from. After coating the shrimp in a dry turmeric & curry powder mix, they are arranged one layer in a sheet pan. Although you can cook the shrimps on the stove, roasting in the oven means not needing to watch the stove or worry about splatters. I love this fuss-free style of cooking. The green leaves you see are curry leaf sprigs. They are in abundance here in South East Asia, but not so common elsewhere in the world, especially in the western countries. The curry leafs are baked to crispy perfection (see next photo) after cooking and we love to snack on them! I always call the touch of curry leaf in this dish, a South East Asia limited edition ;) However, if you can’t find curry leaves, you can skip this ingredient altogether.
This is what my sheet pan of curried shrimps look after after baking in the oven for about 12 minutes.
Squeeze some lime (or lemon) juice over the shrimps before eating. Serve this dish as a side, a light meal or salad bowl topping.
Definitely a MUST make for me since I love both curry and shrimp. Really tasty and flavourful with that curry mix.
I add curry spice mix to roasts like fish, shrimps and even sardines (onions, tomatoes, curry spice powder mix and canned olive oil-based sardines)! So easy and so good!