Colossal shrimps seasoned with turmeric harissa and cumin simmered in a delicate turmeric root broth.
Bright yellow turmeric and earthy red color harissa powder makes this turmeric harissa spiced shrimps taste super delicious. This dish packs on a rich light curry like flavor without the pungent curry powder. The colossal shrimps is first seasoned with harissa powder, turmeric, cumin , salt and freshly ground black pepper. Additionally, the first layer of flavor comes from briefly sautéing the seasoned shrimps in extra virgin olive oil. This step prevents the shrimps from tasting like boiled shrimps.
Furthermore, the shrimps has its moment when briefly simmered in the turmeric sauce with potatoes added for texture. This recipe uses both turmeric powder and fresh turmeric root. Specifically, the turmeric root adds better flavor in addition to offering even more health benefits. Pairing the earthy turmeric with harissa whose flavor profile includes a hint of curry taste really worked.
This is the curry-like dish that my hubby can’t get enough of. Second and third helpings are always on the table. This tender turmeric harissa spiced shrimps smothered in the delicious sauce is easy and quick to make. Moreover it exudes elegance and produces a mild hint of hot flavor. What’s more, it pairs perfectly with naan bread. Try it with our softest naan bread. The soft version of naan bread soaking up the delicious sauce and juicy tender shrimps will have you raving about this dish. It’s one that you’ll add to the menu on a regular basis.
Curry recipes worth trying:
Love this turmeric harissa spiced shrimps, then you”ll also want to make our best curry chicken breasts. The chicken breasts simmered in white wine and chicken stock melts in your mouth. Moreover, the curry flavor is light but tasty. Both the curry chicken breasts and turmeric spiced harissa shrimps are finger-licking good.
It’s a scrumptious day in the house with this shrimps and vegetables in coconut curry broth. The aroma of the brilliant flavors derived from coconut milk, curry powder and turmeric had everyone running to the kitchen. This dish will put a pep in your step. It’s unlike many of the curry dishes I grew up on – which, were all excellent but a lot more intensity and really spicy. This is a milder version of curry – a far cry from the way I know it. Coconut milk mellowed out the intense earthy flavor of the curry but the brightness was evident in every bite. It was music to my ears when I heard my trusted taste testers say, “I can eat this everyday.”
Disclosures for this Website:
Terms of Use
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.
Product disclosures
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Shrimps cooked in Turmeric Harissa Sauce
Equipment
Ingredients
- 1 pound shrimps Colossal or Jumbo. Peeled and divined
Seasoning for Shrimps:
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon harissa powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
FOR THE SAUCE:
- 2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion peeled and diced
- 2 teaspoons fresh thyme leaves minced if necessary
- 4 cloves garlic peeled and grated
- 1 inch piece ginger peeled and grated
- 2 inch piece turmeric root peeled and grated
- 1 vine ripened tomato seeded and diced
- 8 – 10 baby yellow potatoes quartered
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 cups stock I use homemade shrimps stock (recipe tutorial link in notes)
- 1/4 cup fresh mint leaves
- 1/4 cup plain Greek yogurt
- Optional: 1 whole habanero pepper
- 1/2 fresh lime juiced
Instructions
Season shrimps
- Season the shrimps with the shrimps seasoning mix. Set aside
Make the Sauce
- Add 2 tablespoons extra virgin olive oil to a sauté pan. Use medium heat.
- Saute the shrimps for 2 minutes total. Remove from pan and set aside:Note: The shrimps will be under cooked but it will finish cooking in the sauce.
- In the same pan, saute the onions. Cook 2 minutes until fragrant.
- Add the thyme, garlic, ginger and fresh turmeric. Mix. Cook 30 to 60 seconds
- Add in tomatoes. Mix and cook 2 minutes until tomatoes starts to break down.
- Add in the potatoes. Season with salt and freshly ground black pepper to taste. Mix. Cover and simmer until potatoes are fork tender.
- Add back shrimps with any juices it released. Mix. Cook until shrimps are cooked through, 2 to 4 minutes. Turn off the heat.Note: Shrimps cook very quickly and since these were precooked, they only need 2 to 4 minutes depending on the size.
- If desired, squeeze 1/2 of a lime juice all over the strips.
- Serve with your favorite bread, like naan or serve with rice. Enjoy!
Video
Nutrition
Leave a Reply