Curried Shrimp with Lemon and Ginger


  • 1 tbs garam masala
  • 2 inch piece of fresh ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1 lb large shrimp, peeled, deveined, tails on
  • 4 scallions, sliced on a bias
  • 3 tbs fresh cilantro, chopped
  • grated rind and juice of 1 or 2 lemons
  • kosher salt and black pepper to taste
  • 1/4 cup creamed coconut
  • 1/2 tsp saffron threads
  • 3 tbs cashew nuts
  • 1 tbs vegetable oil
  • 2/3 cup whipping cream
  • fresh cilantro, chopped for garnish
  • Mix together the garam masala, ginger and garlic.
  • Place the cleaned shrimp in a flat non metallic dish and rub with the spice mixture. Cover and let marinate in the refrigerator overnight.
  • Chop the scallions and max half of them with the cilantro, lemon rind, 3 tbs lemon juice and seasoning,
  • Place the fillets on a plate and spoon a little of the scallion mixture over each one.
  • Put the coconut cream, saffron and cashew nuts in a blender or food processor with 3 tbs of water. Pulse until smooth.
  • Heat oil in a large shallow flameproof casserole and saute the remaining scallions for 2-3 minutes.
  • Add the coconut liquid along with shrimp and any remaining marinade.
  • Bring to a boil and cover.
  • Place in a preheated 350 degree oven until the shrimp are cooked through, about 10-13 minutes.
  • Remove the cover and add the cream and heat gently, without boiling, about 2-3 minutes longer.
  • Taste for seasoning and adjust if necessary.

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