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Friday Shrimp

Friday Shrimp

Course Appetizer, Salad
Cuisine Indian
Servings 7 People


  • 14 Large Mexican Shrimp, shelled, deveined, tails in tact
  • 1 Teaspoon Ground Turmeric
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Coriander
  • Olive Oil for coating Extra Virgin
  • 10 Whole Cloves Garlic, Minced
  • 1/4 Cup Fresh Cilantro, Minced
  • 1 Bulb Fennel, thinly shaved
  • 2 Whole Limes, juiced
  • Kosher Salt and Ground Black Pepper To Taste


  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.  In a mixing bowl, combine the turmeric, salt, and ground coriander. Toss the shrimp with the turmeric mixture and enough olive oil to coat.
  • Mix the garlic with half of the cilantro and a 1/2 tablespoon of olive oil. Slice a deep slit in the back of each shrimp from head to just above the tail. Be sure to not cut all the way through the shrimp. Stuff each shrimp with the garlic mixture and line up on the prepared baking sheet. Roast in the oven until cooked through, about 10 to 15 minutes.
  • Meanwhile, while the shrimp are cooking, toss the fennel with the lime juice and the remaining cilantro. Season the fennel salad with salt and a generous amount of pepper.
  • Remove the shrimp from the oven. Serve 2 shrimp per plate with a small mound of fennel salad in the middle.