Sri Lankan Cinnamon Curry Shrimp

Sri Lankan Cinnamon Curry Shrimp RecipeSeptember is my favorite month of the year. It binds summer and fall together and has warm days with crisp cooler evenings.

Our summer schedules are coming to an end but we still have plenty of time to enjoy summer eats, so don’t cover your grill yet. Kick off fall this year by changing up the flavors of your favorite healthy grilled fare.

I was craving some spicy seafood and found this incredible curry marinade by my friend Chef Danielle Turner, in her new cookbook The Best International Flavors You’re Not Grilling With! that she co-authored with Kathryn Coulibaly.

Sri Lankan Cinnamon Curry Shrimp Recipe

Makes about 1/2 cup

Most of the cinnamon found in the U.S. is actually a type of cinnamon known as Cassia, which is grown in China and Indonesia. You can find Sri Lankan or Ceylon cinnamon at spice and international grocery stores — Sri Lankan cinnamon has a deeper, more subtle flavor, but cassia will make an acceptable substitute.

2 medium shallots, roughly chopped
4 cloves garlic
1 teaspoon ground ginger
1 tablespoon ground Sri Lankan cinnamon
1 tablespoon curry powder
1 teaspoon crushed red pepper flakes
1/3 cup fresh cilantro
2 tablespoons olive oil
1 pound shrimp, shelled

For this shrimp curry recipe, place everything except the olive oil and shrimp in the bowl of a food processor or blender and process until a thick paste forms. With the blender or processor running, pour in the olive oil, mixing just until the olive oil incorporated.

Place half the marinade in a glass dish with shrimp and toss to coat. Refrigerate for one hour. Heat a large grill over high heat and grill the shrimp 3 to 4 minutes until no longer translucent in the center. Serve immediately with lemon wedges.

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