Cook up some Indian Coconut Shrimp tonight in just 30 minutes. We love the sweet crispiness of this coconut shrimp recipe!
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
20 fresh curry leaves
1 tsp. black mustard seed
1/4 tsp. fenugreek seed
1/4 tsp. cumin seed
1 onion, finely chopped
2 cloves garlic, minced
1 tsp. grated gingerroot
1 lb. uncooked deveined peeled large shrimp
1/4 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup KRAFT Tuscan House Italian Dressing
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. garam masala
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
2 Tbsp. chopped fresh cilantro
2 Tbsp. lemon juice
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Let's Make It
Heat oil in large skillet on medium-high heat. Add next 4 ingredients; stir and cook 30 sec. or just until seasonings start to pop.
Add onions, garlic and ginger; cook and stir 5 min. or until onions are tender and lightly browned. Add all remaining ingredients except cilantro and lemon juice; cook 5 min. or until shrimp turn pink, stirring occasionally.
Transfer to serving bowl; stir in cilantro and lemon juice.
If BAKER'S ANGEL FLAKE Unsweetened Coconut is not available in your market, use chopped unsweetened coconut flakes.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.