Grilled Shrimp with Mustard-Seed Sauce

Serves 6 to 8 as an appetizer or 4 as a main

These Indian-inspired peel-and-eat shrimp are great to serve for a casual meal. We recommend that you use brown mustard seeds, but milder yellow seeds will also work; add a pinch of crushed red chile flakes to boost the heat. Watch our how-to video.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: Serving size: (as an appetizer), 100 calories (45 from fat), 5g total fat, 3.5g saturated fat, 100mg cholesterol, 590mg sodium, 2g carbohydrates, 11g protein.
Serves 6 to 8 as an appetizer or 4 as a main
  • 2 tablespoons brown mustard seeds
  • 2 1/2 teaspoon tamarind concentrate or paste, or 3 tablespoons lime juice
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons melted coconut oil, divided
  • 1/2 teaspoon coarse sea salt, divided
  • 1 1/2 pound large shell-on, easy-peel shrimp
Serves 6 to 8 as an appetizer or 4 as a main

Prepare a grill for medium-high heat cooking. Place mustard seeds in a small heavy skillet and cook, shaking skillet frequently, until seeds are toasted and fragrant, about 3 minutes; you can do this on the grill grate or on the stove top over medium-high heat. Cool the seeds slightly, then pulse them in a spice grinder until crushed. Transfer to a large bowl and stir in tamarind, cilantro, 1 tablespoon of the oil and 1/4 teaspoon of the salt. Set aside.  

In another bowl, toss shrimp with remaining 1 tablespoon oil and 1/4 teaspoon salt. Thread shrimp on 6 (12-inch) metal skewers or place them in a grill basket. Grill, turning once or twice, until shrimp are just cooked through, 4 to 5 minutes total. Add to the bowl with mustard seed sauce and toss to coat. Serve hot.

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