Ingredients
Equipment
Method
- Marinate the shrimp by mixing it with all marinade ingredients and let it sit for 30 minutes.
- Heat coconut oil in a large pan over medium heat; sauté garlic and ginger until golden brown.
- Add shallots, red chilies, and curry leaves; stir-fry until shallots soften.
- Lower the heat and add grated coconut; fry gently until it turns a rich brown-red hue.
- Add the marinated shrimp to the pan, spread them out evenly, and cook for 2 minutes.
- 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.
Tried this recipe?Let us know how it was!
