Ingredients Jump to Instructions ↓

  1. 1 slice (1/4 inch thick) peeled fresh ginger

  2. 3/4 cup plus 2 tablespoons roasted unsalted cashews

  3. 1/3 cup plain low-fat yogurt

  4. 1/4 cup packed cilantro leaves

  5. 1 tablespoon brown sugar

  6. 1 teaspoon curry powder

  7. Coarse salt and fresh ground pepper

  8. 1 1/2 pounds peeled and deveined large shrimp

  9. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. « » In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.

  2. Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.

  3. Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.


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