Indian-Spiced Shrimp

Indian-Spiced Shrimp
Photo by Scott Phillips


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

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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