Indian Shrimp with Ginger and Peas Recipe

Carrie Vasios

This dish of shrimp and peas is flavored with ginger, garlic, turmeric, and cayenne pepper.

Adapted from Madhur Jaffrey.

Recipe Facts



Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 1 pound shrimp, peeled and deveined
  • 5 cloves garlic, peeled and sliced
  • 2 inch long piece fresh ginger, peeled and diced
  • 4 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • 3 1/2 tablespoons tomato paste
  • 1/4 cup chopped cilantro
  • 1 green bell pepper, seeded and diced
  • 1 tablespoon lemon juice
  • 3/4 cup peas (can be frozen)
  • 1/2 teaspoon cayenne pepper


  1. In a food processor, combine garlic, ginger, and three tablespoons of water. Process until becomes a paste.

  2. In a large skillet, heat olive oil over medium high heat. Add shrimp and sautée until just turned pink, about 2 minutes depending on size.

  3. Remove shrimp with a slotted spoon and set aside.

  4. Add ginger garlic paste and turmeric to sauté pan. Sautée, stirring often, for 2 minutes. Add tomato paste, cilantro, green pepper, peas, lemon juice, cayenne pepper, and 3 tablespoons of water. Simmer for 2 minutes.

  5. Season sauce with salt and pepper. Add shrimp back to pot and simmer until cooked through, about another 2 minutes. Correct seasoning if necessary.

  6. Serve over basmati rice.

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