This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo.
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- 3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
- 1 inch fresh ginger, peeled
- 6 cloves garlic
- 5 macadamia nuts
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1 1/2 lbs large shrimp (about 30)
- 1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips
- 2 tablespoons corn oil
- 1 cup well-stirred canned unsweetened coconut milk
- 1 tablespoon packed light brown sugar
- 1 teaspoon salt
- 2 tablespoons fresh lime juice, to taste
- steamed rice (to accompany)
- 1For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
- 2Shell shrimp, leaving tail segment intact, and devein.
- 3In a colander, rinse shrimp and drain well.
- 4Heat a large skillet over moderately low heat until hot.
- 5Cook paste in oil, stirring until fragrant, about 5 minutes.
- 6Add onions and cook, stirring, until softened.
- 7Stir in coconut milk, brown sugar and salt and bring to a boil.
- 8Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
- 9Serve shrimp with rice.
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Nutritional Facts for Shrimp in Spicy Coconut Milk
Serving Size: 1 (319 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 369.4
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 11.6 g
- Cholesterol 259.2 mg
- Sodium 848.7 mg
- Total Carbohydrate 16.0 g
- Dietary Fiber 1.3 g
- Sugars 6.9 g
- Protein 37.2 g
The following items or measurements are not included: