| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup low-sodium soy sauce
- 1 tablespoon chopped fresh chives
- 1 tablespoon honey
- 1 teaspoon curry powder
- 4 cloves garlic, chopped
- 1 1/2 pounds extra-large shrimp, deveined, tail on
- 3 tablespoons canola oil
- 1 tablespoon chopped fresh cilantro, for garnish, optional
Instructions
- Add the soy sauce, chives, honey, curry powder and garlic to a small pot. Heat over low heat just to a simmer. Remove from the heat and chill in an ice bath.
- Combine the cooled marinade and the shrimp in a large bowl and toss to coat. Cover and let marinate for at least 10 minutes or up to 1 hour.
- Strain the shrimp and discard the marinade. Heat a large skillet over high heat. Once the skillet is super-hot, add the canola oil and then the shrimp; cook until the shrimp are pink and nicely-browned at the edges, 2 to 3 minutes per side.
- Transfer the shrimp to a serving dish and garnish with cilantro if desired. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 269 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 274 mg |
| Sodium | 777 mg |
Reviews
This video is for a brownie recipe
Great shrimp dish – easy and good!
These were very good, will make again…..we ate ours with grits..
The best shrimp I’ve ever had!!!
I made the brownies from this episode yesterday and they were outstanding so I trusted that the flavor profile of this shrimp would work and it did! Don’t shy away from this even if you aren’t a curry fan…the taste is just enough to give the dish a nice depth of flavor. Quick and easy weeknight dinner that tastes so much better than you would expect. I am a Daphne fan!