Curried Coconut Shrimp

Ingredients

• 1 lb. shrimp (26 to 30 or 21 to 25 per lb.), peeled and deveined
• ¾ cup canned diced tomatoes with their juices
• 2 tsp. Madras hot curry powder
• ¾ cup coconut milk
• 3 Tbs. canola or peanut oil
• ¹/₃ cup chopped fresh cilantro
• 1 tsp. kosher salt; more to taste
• + 5 more ingredients
• • Freshly ground black pepper
  • 2 Tbs. fresh lime juice
  • 1 medium yellow onion, finely diced
  • 2 Tbs. coarsely chopped ginger
  • ½ cup coarsely shredded coconut, preferably unsweetened

In a 12-inch skillet over medium heat, toast the coconut, tossing often, until lightly browned, 2 to 5 minutes. Transfer to a plate. Heat 1-1/2 Tbs. of the oil in the skillet over medium heat until shimmering hot. Add the onion and ginger, sprinkle with 1/2 tsp. of the salt, and cook, stirring, ...

View full recipe at Fine Cooking