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Epicurious
Bon Appétit

Shrimp with Spiced Masala and Coconut Milk

By Eric Larson and Tracy Larson

4.4

(144)

Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets and some supermarkets.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Masala

2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt

Shrimp

2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice

Preparation

  1. For masala:

    Step 1

    Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)

  2. For shrimp:

    Step 2

    Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

TagsIndianSouth AsianAsianShrimpShellfishSeafoodCoconut MilkCanned TomatoTomatoVegetableYogurtDairyOnionRoot VegetableMainDinnerGluten FreeQuickEasyWeeknight MealsFood ProcessorBon Appétit
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