clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart 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