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Recipe Name: Masala Shrimp  
Category: Indian Sub Category: Non Vegetarian


Prep Time Cook Time Serves
1 hr 30 mins 2



Yellow split peas   1 tsp
Coriander seeds   1 tsp
Cumin seeds   1 tsp
Black peppercorns   1/4 tsp
Dried red chili   1
Finely chopped fresh cilantro   1 tbsp
Tamarind   1 tsp
Salt   1/2 tsp
Shrimps peeled and deveined   10 - 15
Canola oil   2 tsp
Mustard seeds   1/2 tsp
Minced onion   1/4 cup
Water   1/4 cup


  • Toast split peas, coriander, cumin, peppercorns and chili in a large pan over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chili blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
  • Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.)
  • Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute. Serve immediately.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 plate
Amount Per Serving
Calories 180 Calories from Fat 54
% Daily Value'
Total Fat  6 g 9%
Saturated Fat  1 g 5%
Trans Fat  0  
Cholesterol  172 mg 57%
Sodium  463 mg 19%
Total Carbohydrate  7 g 2%
Dietary Fiber   2 g 8%
Sugars   1 g  
Protein   24 g
Vitamin A   10%   * Vitamin C   2%
Calcium   0 * Iron   20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs