Spicy Shrimp In Coconut Milk

"Steamed rice is perfect with this very tasty exotic dish."
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by Karen Elizabeth photo by Karen Elizabeth
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by nomnomnomnomnomnomn photo by nomnomnomnomnomnomn
Ready In:
35mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Heat oil in lg skillet on med-hi heat.
  • Add onions and stir cook for 3 minutes.
  • Add garlic and ginger,cook 2 minutes.
  • Add next 5 spices, cook 1 minute.
  • Add tomatoes,cook 1 minute.
  • Add coconut milk,water, and salt, and bring to a simmer.
  • Simmer until thickened 5-10 minutes.
  • Add shrimp, simmer, stirring for 5 minutes.
  • Stir in cilantro.
  • Serve with lime wedges.

Questions & Replies

  1. i have dried ginger root. how can i use it in this recipe?
     
  2. How do I print recipes? And How do I delete recipes?
     
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Reviews

  1. This recipe is delicious. It reminds of a dish I had back home in NY at my favorite Indian restaurant -- Shrimp Malai. I've missed the dish and now can make it whenever I like! I've made it with seafood, chicken and will try lamb or veal stew meat. I serve it over Jasmine rice which a perfect accompaniment. This rice is light and fluffy and soaks up the sauce. I adapted the dish by adding extra tumeric and a little less than a tablespoon of sugar...yum :-). Thank you for submitting this wonderful recipe. I've already made five copies for friends who've tried it. Thanks! And keep them coming! :-). bydzign
     
  2. If you can't find green coriander (it might be called cilantro in your area), you can use coriander powder. However, since coriander powder tends to be a bit gritty, what I do is to put a tsp in a small bowl of water and stir it around. Then let it settle to the bottom (let it sit for about 5 min) and only pour the water into your shrimp dish. Toss out the gritty spice which is at the bottom of the bowl. I hope that helps.
     
  3. Made this for dinner last night---RAVE reviews from all of us! It was very easy to prepare, and I do something a little different than what the recipe called for...after the sauce and rice were both cooked, I combined them and simmered until the sauce was absorbed by the rice, almost "risotto" style, (which took about 10 minutes)and added the cilantro after cooking. I did add about a teaspoon of curry powder too. Awesome! I will be making this again soon. Thanks for a great recipe Inez! :-) -CG
     
  4. spice island makes a coriander powder. i also added 2-3 teaspoons of sugar. next time i will also add some curry. it wasn't as zippy as i expected but it was very nice. i'm spoiled by indian neighbors bringing me spicy curried dishes! it would have been great with lots of the cilantro but i was out. limes are very good with it, too.
     
  5. My husband and I really enjoyed this recipe. I had some difficulty finding coriander and had to omit it. Does anyone know a good substitute for it? Even with some of the spices left out this recipe was wonderful.
     
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Tweaks

  1. This recipe has become one of my favorite ways to prepare shrimp! Substituting chicken for the shrimp would likely be equally delicious.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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