Indian-Spiced Shrimp

Indian-Spiced Shrimp
Photo by Scott Phillips


  • 2 tsp. cumin seeds
  • ¼ to ½ tsp. dried red chile flakes
  • 2 Tbs. coriander seeds
  • 1-½ lb. jumbo shrimp (21-25 count), peeled and deveined
  • 3 Tbs. minced garlic
  • 3 Tbs. minced fresh ginger
  • ½ cup unsweetened coconut milk
  • + 4 more ingredients
    • 2 Tbs. canola or vegetable oil
    • ¼ cup chopped fresh cilantro
    • 2 Tbs. fresh lime juice; plus 4 lime wedges for serving
    • Kosher salt and freshly ground black pepper

Heat a small, heavy sauté pan over medium-high heat until hot. Add the coriander seeds, cumin seeds, and chile flakes and cook, shaking the pan constantly, until the spices are very fragrant, 30 to 60 seconds. Grind to a fine powder in a spice grinder. In a medium bowl, combine the coconut milk,...

View full recipe at Fine Cooking


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