Coconut Shrimp Recipe

Name: Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Devein and clean the shrimp.
2
wash it and pat it dry with paper towel.
3
Mix 2 teaspoon salt, turmeric and lemon juice.
4
Leave it to marinate for about 1/2 an hour.
5
In a wok or frying pan (avoid non stick) heat the oil.
6
In the oil fry the minced onions, garlic, ginger paste, cumin, coriander, mustard seed powder, 1 teaspoon salt and chili.
7
Fry for 3-4 minutes.
8
Add coconut paste and tomatoes.
9
Keep stirring till the spices look separated from the oil (about 2-3 minutes).
10
Add the water.
11
If you want thick gravy you can add less water.
12
Once the gravy start boiling, drop in the shrimp (throw away the marinade) and boil on low medium heat for 10 minutes.
13
Turn off the heat.
14
Do not overcook the shrimp, otherwise it will become very chewy.
15
Garnish it with fresh coriander leaves and serve with steamed rice.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb shrimp, 1 teaspoon spoon turmeric powder, 3 teaspoons spoon salt, 2 medium tomatoes, and more.

Yes, Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp

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