Butter-Seared Shrimp with Sumac & Yogurt
This vibrant summer dish hits all the right notes: crisp, juicy shrimp seared in butter, cooling yogurt spiked with lemon, and a generous dusting of antioxidant-rich sumac. It’s light enough for hot days, grounding enough to satisfy, and perfectly balanced to support digestion, metabolic clarity, and seasonal ease. A go-to meal for anyone healing insulin resistance through real food and rhythm.
Why this recipe is good for us:
Shrimp
Ayurvedic: Light, easy to digest, and strengthening to mamsa dhatu (muscle tissue). Best paired with warming spices or fats to reduce potential Vata aggravation.
Metabolic: High in protein and iodine, shrimp support lean muscle, thyroid function, and blood sugar balance without adding carb load.
Sumac
Ayurvedic: Pitta-pacifying and gently astringent, sumac supports liver function and clears heat from the system.
Metabolic: Antioxidant-rich and anti-inflammatory, sumac supports metabolic detox and gut barrier integrity.
Yogurt
Ayurvedic: When used properly (not cold, not mixed with incompatible foods), yogurt is a rasayana—building strength and nourishing ojas. Best taken in small amounts, room temperature, and spiced.
Metabolic: Rich in beneficial fats and probiotics, full-fat plain yogurt supports digestion, hormone health, and satiety.
Butter-Seared Shrimp with Sumac & Yogurt
A bright, cooling, high-protein summer dish for blood sugar balance and digestive ease
Servings: 2 | Total Time: 20 minutes
Ingredients
1 tbsp butter or ghee
10–12 large shrimp, peeled and deveined
¼ tsp sea salt
¼ tsp black pepper
½ tsp ground sumac (plus more for garnish)
½ tsp cumin
Juice of ½ lemon
½ cup full-fat plain yogurt (preferably A2 or goat milk if sensitive to cow dairy)
1 tbsp olive oil
1 tbsp chopped fresh mint or cilantro (optional)
Instructions
Prep the shrimp: Pat shrimp dry and season with salt, pepper, sumac, and cumin. Let sit while you prepare the yogurt.
Make the yogurt sauce: In a small bowl, whisk yogurt with lemon juice, olive oil, and a pinch of salt. Add chopped mint or cilantro if using. Set aside.
Sear the shrimp: Heat butter in a skillet over medium-high heat until it starts to foam. Add shrimp in a single layer and sear for 2–3 minutes per side, or until opaque and slightly golden.
Serve: Spoon yogurt sauce onto a plate or shallow bowl. Top with shrimp and a sprinkle of sumac. Serve immediately.
Optional Notes & Substitutions
For extra richness, drizzle a little warm ghee over the plated dish just before serving.
Serve with sautéed zucchini, grilled eggplant, or braised summer squash to keep it seasonal, grounding, and digestion-friendly.
If dairy is not tolerated, simply omit the yogurt and finish the shrimp with a squeeze of lemon and drizzle of olive oil or ghee—still bright, still beautiful, and fully supportive of metabolic health.
