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Green Curry Shrimp

Per serving: 135 calories, 2 g fat, 172 mg cholesterol, 4 g carbs, 359 mg sodium, 23 g protein, 0 g fiber

  • yield: Serves 6 as an appetizer
Photography: John Blais




  • 1 tablespoon cumin seed
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon coriander seed
  • 1 teaspoon caraway seeds
  • 4 cloves
  • 1 teaspoon coarse salt
  • 2 teaspoons garlic powder
  • 1 tablespoon dried minced onion
  • 2 tablespoons dried cilantro leaves
  • 1 1/2 pounds large shrimp
  • Lime wedges, for garnish


  1. Step 1

    Place the cumin, peppercorns, coriander seed, caraway seeds, and cloves in a dry skillet. Place the skillet over medium heat, moving it to keep seeds from burning, until the seeds are aromatic, about 3 minutes. Transfer the seeds to a spice grinder, and cool slightly. Pulse until finely chopped but not powdery. Transfer the mixture to a bowl, and stir in salt, garlic powder, onion, and cilantro. Set the spice mixture aside.

  2. Step 2

    Peel shrimp, leaving the tail and the last section of shell intact. Devein shrimp, and place in a bowl.

  3. Step 3

    Heat a grill or grill pan over medium-high heat. Sprinkle spice mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about 3 minutes on each side. Serve shrimp immediately with lime wedges.

Martha Stewart Living, June 2000