Spicy Ginger Garlic Shrimp with Coconut Milk and Cilantro

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.