Shrimp Garam Masala

Find the peppery Indian spice blend garam masala in the spice aisle of large grocery stores. Try it on meat, poultry, broccoli, cauliflower, or potatoes. If you can't find garam masala, substitute equal parts ground cumin, pepper, cloves, and nutmeg. Ladle over basmati rice.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 29%
  • Fat: 8.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.8g
  • Protein: 35.5g
  • Carbohydrate: 9.6g
  • Fiber: 2g
  • Cholesterol: 259mg
  • Iron: 4.5mg
  • Sodium: 405mg
  • Calcium: 112mg

Ingredients

  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 1/2 teaspoons garam masala
  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups prechopped green bell pepper
  • 1 cup prechopped onion
  • 1/3 cup dry white wine
  • 1/4 cup chopped cilantro, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 lime wedges

Preparation

  1. Sprinkle shrimp evenly with garam masala; let stand 5 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; sauté 5 minutes or until vegetables are crisp-tender. Add shrimp; sauté 3 minutes or until shrimp are done. Stir in wine, 3 tablespoons cilantro, salt, and black pepper. Cook 30 seconds. Sprinkle with remaining 1 tablespoon cilantro. Serve with lime wedges.
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