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Curry-Mint Rubbed Jumbo Shrimp

Scott Phillips

Servings: four.

I like the zip that curry powder gives this rub, which is equally good on pork, seafood, or poultry.


  • 1 Tbs. toasted ground coriander
  • 3 Tbs. finely chopped fresh mint
  • 3/4 tsp. curry powder
  • 2 small cloves garlic, minced
  • 1 tsp. ground ginger
  • 1 tsp. cracked black or white peppercorns
  • 1/4 tsp. salt
  • 1-1/2 lb. jumbo shrimp (about 20), rinsed, shelled (tails left on), deveined, and patted dry

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 225
  • Sodium (mg): 410
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 25


  • Heat the broiler or prepare a grill fire. In a large bowl, combine the coriander, mint, curry powder, garlic, ginger, peppercorns, and salt. Toss the shrimp with the rub and then thread them onto skewers. Broil or grill until just opaque and cooked through, 5 to 6 minutes, turning once.


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