Ingredients for Shrimp With Spiced Masala And Coconut Milk
- Vegetable Oil
- 1 large onion, finely chopped
- Garlic Cloves
- Garam Masala
- Curry Powder
- Ground Coriander
- Turmeric
- Cayenne Pepper
- Diced Tomatoes
- Plain Yogurt
- Large Shrimp
- Unsweetened Coconut Milk
- 1/4 cup chopped fresh cilantro
- Green Onion Top
- Fresh Lemon Juice
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How to Make Shrimp With Spiced Masala And Coconut Milk
- Cook basmati rice according to package directions.
- Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add the chopped onion and sauté until deep golden brown, about 20 minutes.
- Add the minced garlic and all spices. Sauté for 1 minute until fragrant.
- Let the onion mixture cool slightly to lukewarm.
- In a food processor, puree the canned tomatoes (undrained) and yogurt until almost smooth.
- Add the cooled onion mixture to the tomato-yogurt puree and blend until almost smooth.
- Season the masala with salt and pepper to taste.
- Heat the remaining 1 tbsp oil in a heavy large deep skillet over medium-high heat.
- Add the shrimp and sauté until partially cooked, about 2 minutes per side.
- Stir in the coconut milk, cilantro, green onions, lemon juice, and prepared masala.
- Simmer for about 3 minutes, or until the shrimp is cooked through and the sauce has thickened slightly.
- Season to taste with additional salt and pepper if needed.
- Serve the shrimp masala over the cooked basmati rice and garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
23g
Fat
52g
Carbs
4g
