Coconut Shrimp with Brown Basimati Rice

This simple recipe was adapted from one I found on the Food & Wine website.  This recipe called for cilantro but it wasn’t available here so I substituted it with fresh spinach and basil.   The original recipe was twice the size so I reduced it by half and adjusted some of the spices as I wanted a bit more of a kick.   Cilantro is a favorite Indian herb and shows up in coconut chutneys and in many southern India’s coconut curries so if available use fresh cilantro as this will enhance the flavor and fragrance of this dish.

Coconut Shrimp

Coconut Shrimp

If you are serving this dish with brown rice, make sure to start cooking the rice first as this will take a bit of time to prepare.

M. gave this dish a 10 out 10 !  I would have to agree…this recipe was easy to prepare and very delicious.  Bon Appetit!

 

Print Recipe
Coconut Shrimp with Brown Basimati Rice
Course Main Course
Cuisine Gluten Free, Indian
Prep Time 20 minutes
Servings
people
Ingredients
Course Main Course
Cuisine Gluten Free, Indian
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes.
  2. Add the garlic and ginger and cook, stirring for 2 minutes.
  3. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds.
  4. Add tomatoes, and cook, stirring for 1 minute.
  5. Add the coconut milk, water and salt and bring to a simmer. Reduce heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
  6. Add uncooked shrimp and spinach to the pan. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
  7. Remove from the heat and stir in the basil or fresh cilantro. Serve immediately over brown rice.

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