Indian-Spiced Shrimp

Indian-Spiced Shrimp
Photo by Scott Phillips


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

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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