Ingredients
2 teaspoons ground coriander
1 teaspoon Aleppo pepper or 1-2 dried red chili peppers, crushed
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 cup extra-virgin olive oil
2 pounds large shrimp, peeled
Juice of 1 large lime
1/4 teaspoon coarse salt
Preparation
1Mix coriander, Aleppo pepper, cumin, ginger and turmeric in a large bowl. Add 2 tablespoons of the oil; stir to combine. Add shrimp; toss to coat. Marinate 15 minutes, or in refrigerator 4-6 hours.
2Heat remaining 2 tablespoons of the oil in a large heavy skillet over high heat; add shrimp in batches, discarding marinade. Cook until browned and opaque throughout, about 2 minutes per side. Transfer cooked shrimp to a large bowl. Toss with lime juice; season with salt.
Nutrition information
Per serving: 166 calories, 37% of calories from fat, 7 g fat, 1 g saturated fat, 224 mg cholesterol, 1 g carbohydrates, 24 g protein, 343 mg sodium, 0 g fiber
