Sizzling Curry Shrimp

The feedback I receive from you, and the stories you tell about getting into the kitchen to cook real food, make me as happy as I seem to make you. Don’t you just love a good collaboration?


I’ve had the greatest time in the kitchen this week with Entube developing weeknight eating. You know how I love a magic elixir? This Indian curry chili paste is just that! A squirt elevates any dish from ordinary to extraordinary. It’s so easy I am tempted to feel guilty about it–but then again, this paste is their superpower!

If tomato, shrimp, curry, garlic and lemon sound like a fabulous combination, I can say that you’re absolutely right. I flipped my sizzling shrimp recipe on its head, and the result is fabulous. It’s an absolute must-do, perfect for summer, and it happens to be Whole30, Paleo, and gluten-free. Key to my cooking is: how do I feel when and after I eat it? This paste is tasty, healthful, and loaded with Vitamin C. It’s spectacular to add to a salad dressing, on top of eggs, or in a soup. It’s that little something extra that lends a luscious dimension, and it’s particularly fabulous for people who want to get into the kitchen and cook real food–and be crazy about the results.

Order Entube here.





clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Sizzling Curry Shrimp

  • Author: nocrumbsleft
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Cuisine: Seafood
  • Diet: Gluten Free


  • 2 lbs shrimp, deveined, but leave shells on*
  • Arugula

For the Marinade:

  • 4 cloves garlic, slivered
  • Zest of 1/2 lemon (TIP: zest your lemon before squeezing it!)
  • Juice of 1 lemon
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 tsp red pepper flakes
  • ½ cup olive oil
  • 1 tsp Entube Indian Curry Chili Paste

For the Clarified Butter Sauce:

  • 1/2 cup clarified butter (or regular butter for non-Paleo/Whole30)
  • 2 cloves garlic, slivered
  • 1 pint Sungold cherry tomatoes
  • 2 Tbsp your favorite hot sauce
  • 1 tsp Entube Indian Curry Chili Paste


Marinate the shrimp for 20 minutes in a mixture of olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice, garlic and curry paste.

2. Make sure your grill is clean and nicely oiled. While it’s getting hot and before you start to grill the shrimp, mix the clarified butter, hot sauce and 1 squirt (about 1 tsp) of Entube Indian Curry Chili Paste together in a bowl and whisk to combine. Set aside.

3. Place a cast iron pan on one side of the grill to get it hot. Grill your shrimp in a single layer for about 3 minutes a side. While the shrimp are cooking, heat up the clarified butter mixture in the cast iron pan and once bubbly, add the Sungold tomatoes and stir.

4. When the shrimp are done, add them to the cast iron pan and toss in the butter mixture, coating evenly. If you can’t fit all the shrimp on the grill, split into 2 batches.

5. Serve on a gorgeous platter over a bed of arugula.


*I’m not going to lie. This can be a little tricky. But take your time deveining the shrimp just partway, leaving the shell intact, because the flavor is noticeably enhanced. You will thank me. If you find that it’s not worth the effort, I want to hear from you, too. Anyway: it takes a few attempts, but once you get the hang of it, you’re golden.

Keywords: curry shrimp, grilled shrimp

16 thoughts on “Sizzling Curry Shrimp

  1. This looks like the perfect dish and easy!! I will be making this for family and friends all summer long!!

    1. It’s really delicious. The paste is a spectacular mother’s helper

  2. Ohmygosh I’m loving the curry here and cannot wait to try the recipe!

    1. Thank you so much. I’m crazy about the product and there so many ways you can riff on the recipe

      1. My dear friend made this meal for me yesterday. I have to say that it is probably the best meal I have had in a long time. Do you think we can add calamari and or scallops to this meal?

  3. You my girl are absolutely amazing. Love following you. Learn so many new ideas, get so memorized with the videos. Looking forward to trying this recipe. All I have is west coast spot prawns, My treasure. Will run out and get some seafood today. Product looks amazing. Thank you

    1. Rene thanks so much. I absolutely love the comment. I have so much fun doing this and really appreciate folks like yourself that show up and make it worth it.

  4. Thanks for the Entube Curry info. It has great flavor and we all loved the recipe.

    1. Thank you so much Ida. That’s an amazing compliment coming from you.

  5. On my list to order!! Recipe looks awesome… as with all of yours!!

  6. Can’t wait to make. Ordering paste this week.
    I’m a neophyte with grilling and have been wanting to figure it out without screwing up too much… we’ll see:)

    1. I love this! Thanks so much Beth. I sure appreciate the love 🙂

  7. What side(s) would you suggest with this dish? It looks amazing. I ordered my paste and will definitely cook this when it’s delivered on Thursday. I love your recipes. Thanks!

    1. It’s endless. Rice, potatoes, green beans, a lovely salad… To me, shrimp goes with everything. I sure appreciate the comment and I hope you are following along on Instagram!

      1. I made this tonight and it was sooo good!!! Thanks for the recipe. Yes, I follow you on Instagram.

      2. Wonderful… Thanks for the feedback

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close