Indian-Spiced Shrimp

Indian-Spiced Shrimp
Photo by Scott Phillips


  • 2 Tbs. fresh lime juice; plus 4 lime wedges for serving
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. canola or vegetable oil
  • ½ cup unsweetened coconut milk
  • 3 Tbs. minced fresh ginger
  • 3 Tbs. minced garlic
  • ¼ cup chopped fresh cilantro
  • + 4 more ingredients
    • 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

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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