Grilled Barbecue Spiced Shrimp with Turmeric Paste
Succulent grilled shrimp coated in a fragrant spice paste of ginger, garlic, cinnamon, cumin, and turmeric, finished with fresh lime and cilantro. Served over steamed white rice with an extra dollop of the aromatic paste. Quick-cooking and full of warm spice complexity.
Ingredients
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Combine minced garlic, minced ginger, kosher salt, ground cinnamon, ground turmeric, ground cumin, lime juice, and avocado oil in a mixing bowl.
- 3
Mix thoroughly until a thick, chunky paste forms.
- 4
Add three-quarters of the paste to the shrimp and mix until evenly coated.
- 5
Place shrimp on the grill.
- 6
Flip shrimp after 2 minutes.
- 7
Remove shrimp from grill when fully cooked.
- 8
Mound steamed rice on a plate.
- 9
Arrange shrimp around the rice.
- 10
Top rice with remaining paste.
- 11
Garnish with cilantro sprig and serve.
Tips
Use heat-resistant gloves when handling shrimp on hot grill.
Reserve paste before adding to shrimp to ensure finishing sauce is available.
Monitor grill temperature to prevent burning the spice paste.
Good to Know
Refrigerate leftover shrimp and paste separately in airtight containers for up to 2 days. Reheat gently or serve cold.
Prepare paste mixture up to 1 day ahead. Peel and devein shrimp the morning of cooking. Do not coat shrimp with paste until ready to grill.
Serve immediately over warm steamed rice while shrimp are hot.
Common Mistakes
Do not skip the 2-minute flip to avoid uneven cooking and charring.
Do not overcook shrimp to avoid rubbery texture.
Do not use all paste for coating to avoid missing finishing sauce.