Indian-Spiced Shrimp

Indian-Spiced Shrimp
Photo by Scott Phillips


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

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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