This recipe for Grilled Vadouvan Curry Shrimp is easy and packed with a powerful curry flavor. A great way to combine your grilled shrimp with a curry dish.
GRILLED VADOUVAN SHRIMP
We’ve sourced and freshly ground the spices to make our Grilled Vadouvan Shrimp. Simply follow our recipe, adding locally sourced, fresh ingredients, to cook this delicious Grilled Vadouvan Shrimp in just 25 minutes.
How Our Recipes Kits Work
We provide spices:
- Vadouvan - French-Indian Curry Powder, Salt Free
Your shopping list:
- Packet of RawSpiceBar’s Vadouvan
- Tbsp. vegetable oil
- large shallots thinly sliced
- garlic cloves, thinly sliced lengthwise
- tsp. kosher salt
- Tbsp. butter
- Lbs. large shrimp shelled and deveined
- Tbsp. fresh lime juice
- scallions, thinly sliced
- Lime wedges, for serving
Preheat the BGE to 350°.
Cook the shrimp over direct heat with half the vadouvan mix and some of kosher salt.
Once the shrimp are cooked about ½ way (2 minutes each side) take off the grill and set aside.
Place the skillet on the cooking surface of the BGE and preheat.
Add shallots and garlic and cook, stirring occasionally, until they start to soften, about 2 minutes.
Add 2 Tbsp. water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more.
Add ¼ teaspoon salt and the remaining spice mixture and cook over medium heat, stirring, until fragrant, about 2 minutes.
Scrape mixture into a medium bowl.
Return skillet to stove.
Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes.
Add shrimp and cook over medium heat until shrimp start to curl, about 2 minute per side.
Stir in shallot, garlic mixture, lime juice, and simmer until heated through, about 1 minute more.
Season with remaining ¼ teaspoon salt.
Spoon the shallot, garlic mixture on top of a bowl of soba noodles (cooked), place shrimp on top of the mixture, and serve with lime wedges.