Indian-Inspired Shrimp with Coconut, Chiles and Tom

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Indian-Inspired Shrimp with Coconut, Chiles and Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions