1 lb large shrimp, peeled and devined, tail-on, approximately 20 to 25 pieces
Kosher Salt
/2 cup (125 ml) full-fat, Balkan or Mediterranian-style thick yogurt
2 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
1 tsp orange zest
1/4 tsp ground fennel
1/8 tsp chili flakes
Kosher salt
Instructions
Preheat oven to 450 F. Combine yogurt, paprika, coriander, black pepper, cardamom, cayenne, lemon zest, ginger and garlic in a large mixing bowl, and stir until well combined. Add shrimp to yogurt mixture and marinate for 30 minutes in the refrigerator.
Remove shrimp from refrigerator 10 minutes before cooking. Lay the shrimp out in a single layer on a lightly oiled baking sheet, and season with salt. Bake in preheated oven for 6 to 7 minutes or until the shrimp turn pink and are just cooked through. Serve shrimp warm with Cool Citrus Yogurt for dipping.
Combine yogurt, orange juice, lemon juice, orange zest, ground fennel and chili flakes in a bowl and stir well with a whisk. Season with salt to taste. Transfer to a serving dish and keep chilled until ready to serve.
Originally Submitted
3/24/2012
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