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Grilled Shrimp with Mustard-Seed Sauce

Serves 6 to 8 as an appetizer or 4 as a main
Time 25 min
These Indian-inspired peel-and-eat shrimp are great to serve for a casual meal. We recommend that you use brown mustard seeds, but milder yellow seeds will also work; add a pinch of crushed red chile flakes to boost the heat. Watch our how-to video.
  • 2 tablespoons brown mustard seeds
  • 2 1/2 teaspoons tamarind concentrate or paste, or 3 tablespoons lime juice
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons melted coconut oil divided
  • 1/2 teaspoon coarse sea salt divided
  • 1 1/2 pound large shell-on, easy-peel shrimp

Prepare a grill for medium-high heat cooking. Place mustard seeds in a small heavy skillet and cook, shaking skillet frequently, until seeds are toasted and fragrant, about 3 minutes; you can do this on the grill grate or on the stove top over medium-high heat. Cool the seeds slightly, then pulse them in a spice grinder until crushed. Transfer to a large bowl and stir in tamarind, cilantro, 1 tablespoon of the oil and 1/4 teaspoon of the salt. Set aside.

In another bowl, toss shrimp with remaining 1 tablespoon oil and 1/4 teaspoon salt. Thread shrimp on 6 (12-inch) metal skewers or place them in a grill basket. Grill, turning once or twice, until shrimp are just cooked through, 4 to 5 minutes total. Add to the bowl with mustard seed sauce and toss to coat. Serve hot.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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