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Indian Spiced Shrimp and Raita Paired with Alsace Riesling

Indian Spiced Shrimp with Raita

The Indian spices of coriander, cumin, and turmeric with the shrimp make for a nice pairing with a lean dry Riesling from Alsace.

Course Appetizer
Cuisine Indian
Keyword Indian Spiced Shrimp with Raita
Servings 4 as an appetizer
Author adapted from "The Winemaker Cooks" by Christine Hanna

Ingredients

For the Shrimp

  • 1 lb. shrimp, peeled and deveined
  • 1/8 + cup extra virgin olive oil plus one tablespoon olive oil for sauting the shrimp
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground turmeric
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

For the Raita

  • 3/4 cup plain whole-milk yogurt
  • 1 small shallot, minced
  • 1/2 cup Persian or English cucumber, finely diced
  • 1 tablespoon fresh mint, chopped
  • 1/2 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

For the Shrimp

  1. In a medium bowl combine all the ingredients for the shrimp and stir to mix. Cover and refrigerate for at least one hour or up to three hours.

  2. Remove the shrimp from the marinade. In a cast iron skillet over medium high heat add one tablespoon olive oil. When the oil is warm add the shrimp and sauté 2-3 minutes per side. Remove to a serving platter.

For the Raita

  1. In a small bowl combine all the Raita ingredients and stir well to mix. Serve with the shrimp as a dipping sauce.