Grilled Curried Shrimp

Grilled Curried Shrimp

Here's a spicy start to dinner. Toss the shrimp in a combination of olive oil, curry powder, paprika, and salt, then grill until charred. Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping.


  • ¼ cup olive oil

  • 1 teaspoon coarse salt

  • 1 teaspoon sugar

  • 1 teaspoon curry powder

  • ¼ teaspoon paprika

  • 1 pound large shrimp, peeled, deveined, and the tail section left on

  • Mango chutney, for serving


  1. In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.

  2. Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.

  3. Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.

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