Coconut Shrimp

Name: Coconut Shrimp
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 15-20 shrimps, 8-9 serving(s)
Ingredients: 1 lb shrimp; 1 teaspoon spoon turmeric powder; 3 teaspoons spoon salt; 2 medium tomatoes; 1 tablespoon garlic paste; 1 tablespoon ginger paste; 1 teaspoon cumin powder; 2 teaspoons coriander powder; 2 teaspoons mustard powder; 4 red chilies; 3 tablespoons dry coconut paste (fresh or flakes, anything can be used); 2 medium size onions (very finely chopped); 2 cups water; 3 tablespoons oil, to cook; 2 tablespoons lemon juice

Submitted by sharda

"A very tasty coconut ahrimp."

Download

photo by sharda

Ready In:: 50mins
Ingredients:: 15
Yields:: 15-20 shrimps
Serves:: 8-9

ingredients

1 lb shrimp
1 teaspoon spoon turmeric powder
3 teaspoons spoon salt
2 medium tomatoes
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon cumin powder
2 teaspoons coriander powder
2 teaspoons mustard powder
4 red chilies
3 tablespoons dry coconut paste (fresh or flakes, anything can be used)
2 medium size onions (very finely chopped)
2 cups water
3 tablespoons oil, to cook
2 tablespoons lemon juice

directions

Devein and clean the shrimp.
wash it and pat it dry with paper towel.
Mix 2 teaspoon salt, turmeric and lemon juice.
Leave it to marinate for about 1/2 an hour.
In a wok or frying pan (avoid non stick) heat the oil.
In the oil fry the minced onions, garlic, ginger paste, cumin, coriander, mustard seed powder, 1 teaspoon salt and chili. Fry for 3-4 minutes.
Add coconut paste and tomatoes. Keep stirring till the spices look separated from the oil (about 2-3 minutes).
Add the water. If you want thick gravy you can add less water.
Once the gravy start boiling, drop in the shrimp (throw away the marinade) and boil on low medium heat for 10 minutes. Turn off the heat.
Do not overcook the shrimp, otherwise it will become very chewy.
Garnish it with fresh coriander leaves and serve with steamed rice.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was a big hit with my family. For the gravy, I used 3/4 cup coconut milk and 3/4 cup water, and served over rice cooked in fresh ginger and coconut milk. The flavor was great, and it was a cinch to make. I know we will be enjoying this often. Thank for a great recipe!

UmmIbrahim

RECIPE SUBMITTED BY

sharda

I am an Indian from a middle class family.I was the youngest in my family and never needed to cook a fabulous meal myself. But after marriage,things are not the same.My husband has a very refined taste buds and he is very fond of top class food.So these days I am just experimenting lots of new dishes and trying to please my husband..My mother-in-law is also a great cook,and though i didn't get a chance to live with her for long time,but I am sure I'll disappoint her a lot in this respect as not being that good at cooking ,is my weekest point. So when ever I cook some thing great ,which my husband loves,that is my best day.

View Full Profile