Middle Eastern Shrimps with Cumin

Recipe by
Total Time:
60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Arab Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 1.5 pounds - shrimp in their shells
  • 3 cups - water
  • 2 strips lemon zest
  • 4 parsley sprigs
  • 2 garlic cloves, crushed
  • 6 peppercorns
  • handful celery leaves
  • 1 tbsp - olive oil
  • 1 large onion, chopped
  • 4 additional garlic cloves, minced or put through a press
  • 1 to 1 1.5 tsp - ground cumin (to taste)
  • 2 to 3 tbsp - chopped cilantro or fresh parsley
  • lemon wedges for garnish
  • cooked rice
  • For serving:
  • 1 pinch cayenne pepper
  • freshly ground black pepper to taste
  • salt to taste

How to Make Middle Eastern Shrimps with Cumin

  • Peel the shrimp and place the shells in a saucepan with the water, lemon zest, parsley sprigs, 2 garlic cloves, peppercorns and celery leaves.
  • Bring the mixture to a boil, reduce heat, and simmer 45 minutes.
  • Strain and measure out 1 cup of the liquid.
  • Heat the oil in a large heavy-bottomed frying pan and add the onion and 4 garlic cloves.
  • Saute over medium-low heat until the onion is tender and beginning to color and add the cumin, cayenne, salt and pepper to taste and shrimp.
  • Stir together for a minute or so and pour in the cup of liquid from the shells.
  • Bring to a rapid boil, then reduce heat to a simmer and cool 10 minutes.
  • Transfer to a serving dish, sprinkle with the cilantro or parsley and serve hot or allow to cool, with rice either underneath or on the side and lemon wedges for garnish.