Spicy Indian Shrimp

  • 14 ingredients


  • 2lb of peeled and deveined large tail on shrimp
  • 1 tbs ginger grated
  • 6 Serrano chilies, whole
  • 2 cloves garlic minced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp ground turmeric
  • 1 tsp black mustard seeds
  • 1 small onion minced
  • 1 12 oz can of diced tomatoes
  • 1/2 cup of coconut milk
  • 3 tbs of canola oil or (ghee if available)
  • Kosher or sea salt and fresh cracked black pepper to taste.
This is a bright spicy version of authentic Indian curry..It is quite flavorful bursting with Indian spices. You may regulate the heat by adjusting the amount of peppers.


  • Add the mustard seeds to a large dry saute pan using medium heat. Listen for them to start popping.
  • Add the oil to the skillet and add the onions. Saute until clear.
  • Add the garlic, ginger and chilies¬† saute for 2 minutes.
  • Add the tomatoes, mix and saute for 3 minutes.
  • Add the cumin, turmeric, coriander and coconut milk and combine. Cover and Continue to cook sauce for 5 minutes.
  • Add the shrimp making sure it is is well mixed with the sauce.Cook for three minutes.
  • Serve while hot over rice.


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