Servings: 4

Toasting the spices in a sauté pan before grinding them makes them especially fragrant. And even a quick soak in a marinade of coconut milk, garlic ginger, and spices is enough to flavor the shrimp beautifully.

Ingredients

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

Nutritional Sample Size based on four servings
Calories (kcal) : 280
Fat Calories (kcal): 140
Fat (g): 15
Saturated Fat (g): 6
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 4.5
Cholesterol (mg): 250
Sodium (mg): 580
Carbohydrates (g): 7
Fiber (g): 3
Protein (g): 29

Preparation

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, garlic, ginger, shrimp, and spice powder and marinate in the refrigerator for at least 10 and up to 30 minutes.
In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shrimp and the marinade and cook, stirring and shaking the pan, until the shrimp are pink and cooked through, 3 to 5 minutes, adding 1 Tbs. water at a time if necessary to keep the marinade from scorching. Remove from the heat and add the cilantro and lime juice. Season with salt and pepper and serve garnished with the lime wedges.

Serve with a basmati rice pilaf.

(4 ratings) Read Reviews

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Reviews (4 reviews)

rubyinoregon | 10/30/2012
Had high hopes for this recipe. No matter the care, cooking the shrimp with the marinade makes it "mushy." Had to remove the shrimp from marinade, saute it and then add back the marinade and it still slightly scorched. Great flavor but too much anxiety over expensive prawns!
starchgirl | 10/04/2012
Fresh garlic and ginger flavor with aromatic spices. This is a great weeknight dinner, providing much reward for very little effort.
charistides | 09/30/2012
I followed this recipe exactly, having purchased fresh spices, toasted them and ground them fresh -- so that was not the reason for a rather tastless dish. 30 minutes in the fresh ginger containing marinade may have been too long as the ginger changed the texture of the shrimp. The shrimp were eaten but not really enjoyed.
brer_rabbit | 09/20/2012
Quick, easy, and tasty.

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What We're Cooking Now

Name: Indian-Spiced Shrimp
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Tbs. coriander seeds; 2 tsp. cumin seeds; 1/4 to 1/2 tsp. dried red chile flakes; 1/2 cup unsweetened coconut milk; 3 Tbs. minced garlic; 3 Tbs. minced fresh ginger; 1-1/2 lb. jumbo shrimp (21-25 count), peeled and deveined; 2 Tbs. canola or vegetable oil; 1/4 cup chopped fresh cilantro; 2 Tbs. fresh lime juice; plus 4 lime wedges for serving; Kosher salt and freshly ground black pepper