Indian-Spiced Shrimp

Indian-Spiced Shrimp
Photo by Scott Phillips


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

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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