• 4servings
  • 10minutes
  • 338calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C
MineralsSelenium, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon tomato paste

  2. 1/2 teaspoon salt

  3. 1 teaspoon white sugar

  4. 1 teaspoon garam masala

  5. 1/2 teaspoon ground cumin

  6. 1/8 teaspoon ground red pepper

  7. 3 tablespoons finely chopped fresh cilantro

  8. 1 fresh jalapeno pepper, chopped

  9. 1 tablespoon fresh lemon juice

  10. 1 cup coconut milk

  11. 3 tablespoons vegetable oil

  12. 1 teaspoon black mustard seed

  13. 3 cloves garlic, minced

  14. 1 1/4 pounds medium shrimp - peeled and deveined

  15. 1 tablespoon cornstarch

  16. 1 tablespoon cold water

Instructions Jump to Ingredients ↑

  1. In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.

  2. Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.


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