Indian-Spiced Shrimp

Indian-Spiced Shrimp
Photo by Scott Phillips


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