Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

*4 – 5 Servings


  • 4 Tablespoons Extra Virgen Olive Oil (EVOO)
  • 3 Roma tomatoes, diced
  • 1/2 medium onion, chopped
  • 1 Tablespoon garlic, chopped or garlic paste
  • 2 Tablespoon ginger, grated
  • 1 Jalapeño pepper, chopped, seeded (optional)
  • 1 teaspoon EACH: coriander powder, turmeric powder, cumin powder, red pepper flakes
  • 1/2 teaspoon chaat masala (optional)
  • Salt and pepper to taste
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 2 Tablespoons lemon juice
  • 16 ounces shrimp, peeled, cooked
  • Chopped cilantro, cooked basmati rice or gluten-free tortilla


1. Heat olive oil over a large saucepan over medium heat. Add onions and saute until translucent. Gently add the tomatoes. Stir the tomatoes and onions and let them cook for about 2 minutes.

2. Add garlic, ginger, coriander powder, turmeric, cumin, red pepper flakes and chat masala (optional). Simmer in low-medium heat for about 10 minutes. Stir the mix and add 1/4 cup of water if needed.

3. Add bell peppers and Jalapeno pepper (optional). Cook for 2 minutes. Add shrimp, coriander, and lemon juice. Mix well and cook for 5 minutes.

4. Serve with basmati rice, wild rice or gluten-free corn tortilla.

Extra tips:

✔ Use1/2 cup canned crushed tomatoes instead of fresh tomatoes to minimize chopping.

✔ Double-up the quantities, freeze in containers and save a wholesome meal for those flare-up days.

*recipe courtesy of