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.
Squeeze some lime (or lemon) juice over the shrimps before eating. Serve this dish as a side, a light meal or salad bowl topping.