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Aarti’s Turmeric-Rubbed “Friday Shrimp” (Stuffed w/ Garlic and Cilantro!)

Turmeric Rubbed Shrimp

Turmeric Rubbed Shrimp – Clean & Delicious

Have you guys been watching “The Next Food Network Star” this season??
If you have, then you may remember watching Aarti Seqeria knock the socks off of the judges when she served them her “Friday Shrimp” as a part of the Iron Chef competition!
I wanted to make this recipe since last week (when I originally saw the show) but moved it straight up to the top of my “Recipes To Try” list in celebration of Aarti’s victory last night (she is officially the NFNS!

I’ve got to confess.

I don’t only watch the NFNS, I study it.

Every word the judges say.  Every decision the contestants make.  I try to take it all.  It’s like a ‘101’ college course about “What it Takes to Cook on Camera” so I try an absorb as much information as I can.

I wanted Aarti to win from the very first day I saw the show.  I had been watching her fun and delicious cooking variety show online for some time, so when I saw her on the show I was really pulling for her!

She has such an original point of view… infusing Indian flavors into American dishes and is just so darn comfortable (and charming) in front of the camera.  It almost doesn’t matter what she is saying – the way she talks makes me want to listen!

I don’t use Indian flavors very often but Aarti makes me want to make Indian food (or at the very least experiment with Indian flavors). 

So here’s to Aarti and her new cooking show (I have a feeling she’s gonna have lots of success!).

This dish was right up my alley.  It’s simple, nutritious, and super flavorful.  The flavors just pop off the plate!

Indian cooking uses some of the most powerful health enhancing herbs and spices.  This recipe for instance, uses Turmeric and Coriander.
Turmeric is the leader of the pack when it comes it comes to health benefiting spices.  It has powerful antioxidants and anti-inflammatory abilities that have shown to protect against cancer, diabetes, arthritis and Alzheimer’s disease.
I have to admit though, the Italian in me is dying to try this dish with parsley and lemon (almost like a roasted scampi) instead of cilantro and lime.  I think it would be amazing this time of year paired up with some fresh tomatoes.

This technique will definitely be a keeper around here and for those of you who may also be new to Indian flavors this is a great dish to start with.

Do you guys cook with lots of Indian flavors?  Do you have any favorite Indian dishes?  AND most importantly…. were you tuning in to the NFNS and who were you pulling for??

Aarti's Turmeric-Rubbed "Friday Shrimp" (Stuffed w/ Garlic and Cilantro!)

Yield: 2 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


12 Large Mexican shrimp, peeled and deveined

1 tsp ground turmeric

1 tsp kosher salt

½ tsp ground coriander

1 tbsp + 1 tsp olive oil

10 large garlic cloves, chopped up

1/3-cup fresh minced cilantro

1 fennel bulb, thinly sliced

Juice of 2 limes

Kosher salt and pepper to taste



Pre heat the oven to 375 degrees F.  Spray a baking sheet with non-stick cooking spray.

In a small bowl combine turmeric, salt, ground coriander, and 1 tbsp of olive oil.  Toss the shrimp with the spice mixture until they are all evenly coated.

Mix the garlic with half of the cilantro with 1tsp of olive oil.  Slice a deep slit in the back of each shrimp from the head down to the tail being careful not to slice through to the other side.  Stuff each shrimp with the garlic mixture and lay on the baking sheet.  Roast in the oven for 10 minutes or until the shrimp have cooked through.

While the shrimp is cooking, toss the fennel with the rest of the cilantro and the limejuice.  Season with salt and pepper to taste.

Remove shrimp from the oven and place a mound of fennel in the middle of the plate surrounded by three big delicious shrimp.  Enjoy!


Serves 2.

Calories: 340; Total Fat: 2.4g; Saturated Fat: 1.2g; Cholesterol: 232mg; Carbohydrate: 21.5g; Dietary Fiber: 4.2g; Sugars: 1.1g; Protein: 36.5g

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6 comments on “Aarti’s Turmeric-Rubbed “Friday Shrimp” (Stuffed w/ Garlic and Cilantro!)

  1. Hi! and thanks for this recipe…it looks and sounds amazing.
    Growing up I often had food with turmeric and can’t help but notice how much this spice ingredient has been getting a mention lately for it’s proven cancer prevention quality.
    My mother makes an ethnic dish that Is basmati rice with turmeric and quartered potatoes…..the dish comes out this bright yellow color….very simple and very tasty dish!
    Thanks again Dani!

  2. Umber – Thanks for the reminder about Turmeric health benefits… I just added a little blurb a bout Turmeric in the post! Your Mom’s rice sounds amazing… I love the color Turmeric adds to a meal!

  3. I had been seeing her cooking show on youtube .On seeing her on NFNS, I was so excited, that there’ll be a lot more Indian cooking happening! I love her easy and relaxed style! Those shrimps were my favorite too.

    I love cooking traditional and fusion Indian. Fusion cooking not only helps “new to Indian” cooks but also busy Indians like me, who don’t have a lot of time on hand to prepare an elaborate meal. Love taking shortcuts :)

  4. I totally wanted to make that shrimp when I saw her make it too. I 100% agree with everything you said above about Aarti, I LOVED her from day one, but, I am also a sucker for accents. I do think that her cooking is unique though and they have yet to have an Indian cooking show on the Food Network.

    I definitely want to try the shrimp even more now that i has your seal of approval 😀

  5. Turmeric does have great flavor and color. I especially love how this is served on a crisp fennel salad.

  6. I will be trying this recipe. I’ll use the lemon cobo though as I’m a cilantro snob. Just abhor it.

    I a food network junkie. Never missed the NFNS…but I was cheering against Aarti. I wanted Mr. Luscious Latin (Herb) to win. Something about Aarti just always put me off. Can’t fault her food though!

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