Frank's Grill-Pan Curried Shrimp

Chef Frank Davis

Skewered shrimp grilled in a creole curry seasoning and served with a yogurt sauce.


The Sauce

1 cup plain low fat yogurt
1/2 cup coarsely chopped fresh mint
3 tablespoons lime juice
zest of 1 lemon

The Shrimp

1 can nonstick cooking spray
1 pound 16–20 count
Louisiana shrimp, peeled, deveined and butterflied
4 tablespoons toasted sesame oil
3 tablespoons curry powder, spicy
2 teaspoons Frank Davis Seafood Seasoning
coarse ground black pepper, to taste


First off, preheat your grill pan over medium-high heat. Make sure it’s well cleaned and liberally sprayed with nonstick cooking spray so that the shrimp don’t stick to the grating while cooking.
Next, make the coating sauce. Whisk together the yogurt, mint, lime juice, and lemon zest. When combined, set it aside so the flavors marry.
In a medium large bowl, toss the shrimp in the sesame oil until they are uniformly covered. Sprinkle on the curry powder and the seafood seasoning. Toss once again to get the shrimp “spicy.”
Using tongs, place the shrimp onto the hot metal grate (they may be touching but should not be tightly cramped). When all the shrimp are in place, sprinkle with black pepper to taste and grill them, turning only once, until opaque (3 to 4 minutes per side).
Serve them with the yogurt sauce right out of the hot pan as an appetizer or on a bed of rice as an entrée. These are so tasty you might want to double the recipe!

Chef’s Notes: For a more intense flavor, allow the shrimp to marinate in the curry mixture overnight if possible.

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