Spicy Ginger Garlic Shrimp with Coconut Milk and Cilantro
Recipe: #39544
September 18, 2022
"A tasty Indian inspired dish of shrimp."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (391.8 g)
- Calories 386.6
- Total Fat - 21.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 191.5 mg
- Sodium - 2047.7 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 4.2 g
- Sugars - 10.9 g
- Protein - 26.1 g
- Calcium - 160.3 mg
- Iron - 3.7 mg
- Vitamin C - 485.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat until smoking. Add the shrimp shells and cook, stirring regularly, for 4 minutes. Add water to just cover the shells and bring to a boil. Reduce the heat to a brisk simmer and cook until the liquid is reduced to 1/2 cup, about 25-30 minutes. Strain into a bowl through a sieve, pushing hard on the solids with a wooden spoon to release their flavor. Add the coconut milk to the shrimp broth and set aside.
Step 2
Combine 2 tablespoons of vegetable oil with 1 tablespoons of ginger, all the minced garlic, the tamarind paste, ground coriander, ground turmeric, chile powder, salt, and 1/4 cup of cilantro in a large bowl. Add the shrimp and toss well to coat. Set aside for 10 minutes to marinate.
Step 3
Place 1 1/2 tablespoons of vegetable oil in a large skillet set over medium-high heat. When the oil just begins to smoke, add shrimp in batches to the skillet; sear the shrimp on one side until lightly browned at the edges, no more and 1 1/2 minutes. Quickly turn the shrimp over and sear the second side until lightly browned, about 1 1/2 minutes more; remove the shrimp to a bowl and reserve. Repeat with the remaining shrimp, adding more oil if necessary. When this batch has browned on both sides, leave it in the skillet. Reduce the heat to medium-low (along with any liquid).
Step 4
If there's any remaining shrimp marinade, whisk it into the reserved shrimp-coconut broth.
Step 5
Working quickly over medium heat, divide the reserved shrimp-coconut broth, the amchoor powder, green chilies, and the remaining 2 tablespoons of ginger between the skillets, stirring well to coat the shrimp. Bring to a simmer and let the mixture thicken slightly, no more than 2 minutes. Taste for salt and serve immediately garnished with the remaining cilantro leaves.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When shopping for shrimp, look for fresh shrimp with intact shells. This will help to ensure that the broth has a deep, flavorful taste.
- If you can't find tamarind paste, you can substitute an additional tablespoon of amchoor powder.
- Substitute vegetable oil with olive oil - Olive oil is a healthier alternative to vegetable oil and provides a richer flavor to the dish.
- Substitute tamarind paste with lime juice - Lime juice adds a tart and citrusy flavor to the dish, which will help to balance out the spices.
Lemongrass and Coconut Milk Shrimp Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat until smoking. Add the shrimp shells and cook, stirring regularly, for 4 minutes. Add water to just cover the shells and bring to a boil. Reduce the heat to a brisk simmer and cook until the liquid is reduced to 1/2 cup, about 25-30 minutes. Strain into a bowl through a sieve, pushing hard on the solids with a wooden spoon to release their flavor. Add the coconut milk and 1 tablespoon of finely minced lemongrass to the shrimp broth and set aside. Combine 2 tablespoons of vegetable oil with 1 tablespoons of ginger, all the minced garlic, the tamarind paste, ground coriander, ground turmeric, chile powder, salt, and 1/4 cup of cilantro in a large bowl. Add the shrimp and toss well to coat. Set aside for
Coconut Rice - A fragrant and creamy accompaniment to the spicy shrimp dish, coconut rice is a perfect complement. The nutty flavor of the coconut milk pairs wonderfully with the flavors of the shrimp and cilantro.
Spicy Mango Salsa: Spicy Mango Salsa is a great accompaniment to the spicy shrimp dish. The sweetness of the mango pairs perfectly with the heat of the shrimp, while the cilantro adds a bright, fresh flavor. The salsa also adds a nice crunchy texture to the dish.
FAQ
Q: How long should I cook the shrimp?
A: Cook the shrimp in batches for 1 1/2 minutes on each side, until lightly browned at the edges. When all the shrimp have been cooked, reduce the heat to medium-low and let the mixture thicken for no more than 2 minutes.
Q: How do I know when the shrimp is cooked?
A: The shrimp is cooked when it is pink and opaque in color and firm to the touch. It should also be lightly browned at the edges.
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Fun facts:
This recipe is a classic example of the Indian cuisine, and is a popular dish in many Indian restaurants. It is also a favorite of famous celebrity chef, Padma Lakshmi!
The ingredients used in this recipe are some of the oldest known spices and herbs, with turmeric being used in Indian cooking for over 4,000 years!