Best 4 Indian Shrimp With Cauliflower Recipes

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**Tantalize your taste buds with a culinary journey to India, where aromatic spices dance with succulent shrimp and tender cauliflower in a symphony of flavors.**

From the bustling streets of Mumbai to the serene backwaters of Kerala, Indian cuisine captivates hearts and palates with its vibrant colors, rich textures, and intoxicating aromas. In this article, we present a delectable selection of Indian shrimp and cauliflower recipes that showcase the diverse culinary heritage of this incredible country. Prepare to embark on a gastronomic adventure as we delve into the secrets of these tantalizing dishes, promising an explosion of flavors that will transport you to the heart of India's culinary traditions.

Here are our top 4 tried and tested recipes!

CURRIED SHRIMP WITH CAULIFLOWER AND CHICKPEAS



Curried Shrimp with Cauliflower and Chickpeas image

In this delicious main dish, cauliflower is slow-cooked with curry powder and aromatic vegetables, and shrimp and chickpeas are added in towards the end of the cooking time. Served over brown basmati rice and sprinkled with cilantro and peanuts, this dish will get a thumbs up from anyone eating it!

Provided by EatingWell Test Kitchen

Categories     Healthy Recipes with Curry

Time 3h20m

Number Of Ingredients 15

5 cups cauliflower florets
1 large onion, cut into 1/2-inch wedges
1 cup 1/4-inch slices carrots
1 cup reduced-sodium chicken broth
½ cup sliced celery
2 tablespoons curry powder
1 teaspoon salt
¼ teaspoon cayenne pepper
2 pounds fresh or frozen medium shrimp in shells
2 (15 ounce) cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
1 cup unsweetened light coconut milk
2 ⅔ cups cooked brown basmati rice
½ cup snipped fresh cilantro
½ cup chopped unsalted dry roasted peanuts
Lime wedges

Steps:

  • In a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.
  • Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 39.7 g, Cholesterol 158.8 mg, Fat 7.8 g, Fiber 8 g, Protein 30.2 g, SaturatedFat 2.2 g, Sodium 528.2 mg, Sugar 4.4 g

SHRIMP AND CAULIFLOWER "GRITS"



Shrimp and Cauliflower

Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 large head cauliflower (about 2 pounds), trimmed and cut into small florets
1 cup 1 percent milk
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/3 cup grated Parmesan
1 1/4 pounds peeled and deveined tail-on medium shrimp
2 large cloves garlic, minced
Pinch cayenne pepper, optional
2 tablespoons roughly chopped fresh parsley
Juice of 1/2 lemon, plus lemon wedges, for serving

Steps:

  • Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
  • Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
  • Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

INDIAN SHRIMP WITH CAULIFLOWER



Indian Shrimp with Cauliflower image

A nice fragrant Indian stew. Recipe from Food Network Magazine.

Provided by Daily Inspiration S

Categories     Seafood

Time 45m

Number Of Ingredients 12

1 lb medium shrimp, peeled and deveined
2 tsp garam masala
kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 onion, diced
3 clove garlic, chopped
3 Tbsp tomato paste
1 c chopped fresh cilantro, plus more for topping
2 small russet potatoes (about 8 oz. each), peeled and diced
1 small head cauliflower, cut into florets (about 4 cups)
2 c frozen peas, thawed
2 pieces naan or other flatbread, warmed and cut into wedges

Steps:

  • 1. Toss the shrimp with 1/2 tsp. garam masala in a medium bowl; season with salt and pepper. Heat 1 tbsp. olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
  • 2. Add the remaining 1 tbsp. olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 tsp. garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
  • 3. Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.

CURRIED SHRIMP AND CAULIFLOWER



Curried Shrimp and Cauliflower image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
2 teaspoons curry powder
4 cups cauliflower florets
3/4 cups chicken broth
1 pound large shrimp, peeled and deveined
Coarse salt
White rice, for serving

Steps:

  • Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.

Tips:

  • Use fresh shrimp: Fresh shrimp is essential for this dish. If you can't find fresh shrimp, you can use frozen shrimp, but be sure to thaw it completely before cooking.
  • Don't overcook the shrimp: Shrimp cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a variety of spices: This dish uses a variety of spices, including cumin, coriander, turmeric, and chili powder. Feel free to adjust the amount of each spice to your own taste.
  • Serve with rice or naan: This dish is traditionally served with rice or naan. You can also serve it with your favorite side dish.

Conclusion:

This Indian shrimp with cauliflower dish is a delicious and healthy meal that is perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste. So next time you're looking for a new shrimp recipe, give this one a try!

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