The Starving Chef Recipe: Sumac Shrimp Curry

Sumac Curry Shrimp
The spice you didn’t know you loved.

By Felicia Vargo, The Starving Chef

A common ingredient in Middle Eastern cuisine, sumac has a lemony flair to it, which makes it the perfect addition to any seafood dish.

For step-by-step instructions with photos, click here.

Sumac Shrimp Curry

Prep time: 15 minutes
Cook time: 30-40 minutes
Makes: 4 servings


1 lb. shrimp, peeled and deveined
1/2 lb. scallops
2-3 red potatoes, peeled and chopped
1/2 C sweet onion, chopped
1/2 C sweet corn
1 can coconut milk
1 can diced tomatoes
2 T yellow curry powder
1/4 C sumac
1/4 C za’atar
1 t garam masala
1 habanero, chopped
1-2 chile peppers, chopped
1 T ginger
1 T sambal olek (may substitute sriracha)
1 T garlic, minced
2 T butter
1/2 lemon, juiced
1/4 C parsley + more for topping
Rice pilaf, for serving (optional)
Naan, for serving (optional)
Salt and pepper, to taste

Here’s How
  1. In a large skillet over medium high heat, melt one tablespoon of butter until frothy. Sear the scallops for one to two minutes per side, until golden brown. Remove from the skillet. In the remaining butter, cook the shrimp until plump and no longer translucent, about two to three minutes. Remove from the skillet and set aside.
  2. Without cleaning the pan, add the remaining tablespoon of butter. Add the chopped potato and cook until the edges are just beginning to brown, about three to five minutes. Then add the onions and saute until tender, another two to three minutes. Stir in the minced garlic, corn, habanero, chiles, ginger and tomatoes. Simmer in the juices for another three to five minutes, until the liquid is beginning to reduce.
  3. Next stir in the sumac, za’atar, garam masala, sambal olek and curry powder. Cook until fragrant, about two to three minutes, then pour in the coconut milk.
  4. Bring to a rolling simmer then reduce the heat to medium low and simmer for 15-20 minutes, until the curry has thickened. When the curry has reached the desired consistency, season generously with lemon juice, parsley and salt and pepper to taste. Add the cooked shrimp and scallops. Reheat for one to two minutes, until the seafood is heated through, then remove from the heat. Serve over rice or rice pilaf and with a couple pieces of naan for dipping. Garnish with parsley as desired. Enjoy!

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Categories: Food & Dining