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Spicy Coconut Shrimp

Spicy Coconut Shrimp

Spice up your dinner with Spicy Coconut Shrimp, a dish bursting with tropical flavors. Easy to make and perfect for any occasion.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 220

Ingredients
  

  • 500 g shrimp cleaned and washed
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp coconut oil
  • 1 tbsp coconut oil (for cooking)
  • 5 cloves garlic finely chopped
  • 1 cm ginger finely chopped
  • 2 red chilies broken into pieces
  • 1 sprig curry leaves
  • 8-10 shallots finely chopped
  • 3 tbsp grated coconut

Equipment

  • Large skillet or frying pan
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Grater

Method
 

  1. Marinate the shrimp by mixing it with all marinade ingredients and let it sit for 30 minutes.
  2. Heat coconut oil in a large pan over medium heat; sauté garlic and ginger until golden brown.
  3. Add shallots, red chilies, and curry leaves; stir-fry until shallots soften.
  4. Lower the heat and add grated coconut; fry gently until it turns a rich brown-red hue.
  5. Add the marinated shrimp to the pan, spread them out evenly, and cook for 2 minutes.
  6. Sprinkle remaining black pepper and stir; let shrimp cook for another 3 minutes or until tender.

Nutrition

Calories: 220kcalCarbohydrates: 12gProtein: 25gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

For best flavor, marinate the shrimp for at least 30 minutes. If you can't find fresh curry leaves, dried ones can be used or omitted. This dish pairs beautifully with steamed rice or crusty bread. If you have leftovers, store in an airtight container for up to two days; reheat gently on the stovetop, adding a splash of coconut milk for moisture.
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