Indian-Inspired Shrimp with Coconut, Chiles and Tomato Recipe

Name: Indian-Inspired Shrimp with Coconut, Chiles and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup ghee or vegetable oil; 2 teaspoons mustard seeds; 2 teaspoons cumin seeds; 1 1/2 cups finely chopped red onion; 4 to 6 green chiles, seeded and finely chopped; 3 tablespoons minced ginger; 2 tablespoons minced garlic; 1/4 cup tomato paste; 1 (14.5-ounce) can diced tomatoes; 1 (13.5-ounce) can unsweetened coconut milk; 1 1/2 pounds medium shrimp, peeled and deveined; 2 teaspoons salt; 1/4 cup chopped fresh cilantro leaves; Steamed basmati rice, for serving

Servings: persons

1/4 cup ghee or vegetable oil
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 1/2 cups finely chopped red onion
4 to 6 green chiles, seeded and finely chopped
3 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup tomato paste
1 (14.5-ounce) can diced tomatoes
1 (13.5-ounce) can unsweetened coconut milk
1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons salt
1/4 cup chopped fresh cilantro leaves
Steamed basmati rice, for serving

1
Set a 14-inch saute pan over medium heat.
2
Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes.
3
Add the onions, chiles, ginger and garlic and saute, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes.
4
Add the tomato paste to the pan and cook for 2 minutes more.
5
Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes.
6
Raise the heat to high, and add the coconut milk.
7
Cook the coconut milk until reduced by half, about 3 minutes.
8
Season the shrimp with 1 1/2 teaspoons of the salt.
9
Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes.
10
Add the chopped cilantro and season with the remaining salt.
11
Serve the shrimp over steamed basmati rice.

394

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 14 ingredients. The key ingredients include: 1/4 cup ghee or vegetable oil, 2 teaspoons mustard seeds, 2 teaspoons cumin seeds, 1 1/2 cups finely chopped red onion, and more.

Yes, Indian-Inspired Shrimp with Coconut, Chiles and Tomato 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.

Indian-Inspired Shrimp with Coconut, Chiles and Tomato

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