Spicy Indian Shrimp

I still had some shrimp down from our last shrimp meal, and had to do something with it. Something different of course. I did too. I turned it into a spicy Indian shrimp dish known as Karhai Jheenga. I served it with rice, spinach and mushrooms or Khumbh Palak and a chickpea flour pancake or Methi Thepia. It was a very tasty, authentic Indian meal.

India is a big country, with over 7000 km of coastline. So seafood and prawns are prominently featured in a lot of Indian dishes, especially those from the south and eastern coastal regions. Though today, seafood is found all throughout India. Seafood and shrimp became popular in India during the 19th century and has been enjoyed in many ways ever since.

Karhai Jheenga or Spicy Indian Shrimp

I am still trying to use all my delicious tomatoes from Janet and Bob, so not only was I looking for a good recipe for my shrimp, but I was also looking for recipes that used tomatoes too. This recipe met both requirements deliciously.

1 lb large prawns or shrimp, peeled, deveined and rinsed

1 tsp cumin

1/2 onion, sliced very thin

1/2 green and 1/2 red pepper, sliced into thin matchsticks

1 TBSP garlic

1 TBSP ginger

4-6 tomatoes, diced

1/2 tsp turmeric

1/2 tsp chili powder

salt & pepper to taste

pinch of sugar

1/2 tsp red pepper flakes, or to taste

fresh cilantro, chopped and divided

oil for cooking – I used both olive oil and red chili oil

Get a large skillet very hot, then add the oil(s), onions, peppers and spices. Cook for about 10 minutes or until the vegetables start to tenderize and the onions become soft, stirring frequently.

Add the garlic, ginger, sugar and tomatoes, and a little water if needed. Cook for an additional 10 or so minutes, stirring often.

Add the prawns and 1/2 of the chopped cilantro and continue to cook for yet another 8-10 minutes, or until the shrimp are completely cooked.

Adjust the seasonings as needed, top with the remaining cilantro and serve with rice and whatever Indian side dishes you like. If you like spicy foods, shrimp and tomatoes, I promise this will be a new favorite too. I served it with a cool and Pinot Grigio. The white wine pairs nicely with the spiciness of the dish and tones it down.

Life is short. Spice it up. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

30 thoughts on “Spicy Indian Shrimp”

      1. No, we are a loooong way from being moved in. We have moved most of the items from the RV. We have two storage units in Colorado to get before we can say we are moved in.

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      3. Bruce is planning on going without me. He wants more room in the truck. He will be bringing the picture I drew for you, so he was hoping to meet up with you and Larry.

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