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  • 3.5 oz of Shrimp (approx 5 medium) cleaned and peeled
  • ¼ to ½ cup veggie stock
  • 2 tsp Yellow curry powder


  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp mustard powder
  • 1/8 tsp cloves
  • ¼ tsp ground ginger
  • ¼ tsp cumin
  • Couple of sprigs of cilantro

If you like, you can grill the shrimp a head of time for 5 minutes turning once and set aside.


In a small skillet heat all the dry ingredients together just a minute to toast them a little. This will help bring out the flavors. Then slowly add the stock and bring to a simmer.

Once stock is simmering add in your uncooked shrimp and let simmer for 3 to 5 minutes. Don’t overcook or shrimp will become tough. Add cilantro in and let it wilt a little. Serve immediately over your veggies.

If you grilled your shrimp ahead, add it to the simmering stock and just let it heat through quickly 1- 2 mins.

Note: Will also work well with Chicken and serve with cucumber slices. as shown at the top of this post.

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