indian spiced shrimp


Roasting the spices enhances their flavor.

Shrimp is a protein powerhouse, with 26 grams per four-ounce serving. “Peas contain all nine essential amino acids that help build muscle,” adds Laura Rege, a New York City-based recipe developer. In this dish, they’re tossed with potatoes and coated in an Indian spice blend, including anti-inflammatory ginger and turmeric.
Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes


  • 4 Yukon gold potatoes (1½ pounds), scrubbed and cut into 1-inch pieces
  • 1 yellow onion, roughly chopped
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons yellow mustard seed
  • 1½ teaspoons ground turmeric
  • 1 teaspoon cumin seeds
  • Kosher salt
  • Black pepper
  • 1 pound large shrimp, peeled
  • 1 teaspoon finely grated ginger
  • 1 large garlic clove, minced
  • 1 cup frozen peas
  • Fresh cilantro leaves
  • Tomato chutney (store-bought), for serving


  1. Preheat the oven to 425 degrees. In a large bowl, toss potatoes and onions with 3 tablespoons of the olive oil, mustard seed, turmeric, cumin seed, black pepper, and ½ teaspoon of salt. Spread in a single layer on a rimmed baking sheet. Roast potatoes, until tender, about 25 minutes.
  2. Toss shrimp with the remaining 1 tablespoon of olive oil, ginger, and garlic. Season with salt and pepper. Scatter the shrimp and peas over the potatoes and continue to roast until shrimp are opaque and cooked through, 7 to 10 minutes more. Top with cilantro leaves and serve with chutney.
Photography by Armando Rafael. Food and prop styling by Ali Nardi.