Ginger-Lemon Shrimp with Chili on Toast

Ginger-Lemon Shrimp with Chili on Toast

A splendid recipe for a successful gathering: delicate shrimp combined with the aroma of parsley and a distinct lemony touch.


  • Curry powder – 1 teaspoon
  • Lemon – 2 pieces
  • Black pepper – 1 pinch
  • Red chili pepper – 1 piece
  • Fresh ginger – 2 tablespoons
  • Olive oil – 2 tablespoons
  • Parsley – 5 g
  • Salt – 1 pinch
  • Shrimp – 10 pieces
  • Sunflower seed bread – 90 g


Finely chop the ginger into small pieces. Cut the chili pepper lengthwise, remove the seeds, and chop it. In hot oil, fry the shrimp, ginger, and chili for 3 minutes. Add the juice from 2 lemons, coarsely chopped parsley, and curry. Stir and simmer briefly until the sauce is hot. Transfer everything to a bowl and add a bit of extra virgin olive oil.

    Serving: Serve with toast, previously prepared on a grill pan or in the oven or toaster. It’s best to use your favorite bread (such as Italian, with sun-dried tomatoes and/or olives) or ciabatta.

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