Indian Coconut, Lime, and Ginger Shrimp

Coconut, Lime and Ginger Shrimp

Because Heather loved this shrimp so much, and she has already raved about it here, I figured I would give this recipe to you.  It is adapted from the Betty Crocker Easy Indian cookbook.  Alright, it is mostly the same with some minor variations.  When you have something good, it doesn’t take much to make it great.  So… props to recipe writers at Betty Crocker.

And seriously, make this dish.  It will blow your mind.

Coconut, Lime, and Ginger Shrimp 

1/2 C coconut milk
2 1/2 Tbsp chopped cilantro
2 Tbsp lime juice (1 lrg lime) + 1 tsp lime zest
1 Tbsp grated fresh ginger
1 lrg serrano, de-seeded and minced
1 heaping tsp minced garlic
1/2 tsp salt
1 lb peeled, deviened large shrimp (Excuse the fact that mine are not deviened, I forgot.)
1 Tbsp vegetable oil
1/2 medium red onion, thinly sliced
3/4 tsp mustard seed
Combine the first 7 ingredients.  Toss shrimp in the marinade and allow to sit in the refrigerator for 30 minutes-1 hour.

Heat oil over medium/medium-high heat.  Add onion and mustard.  Stirring constantly, fry until the mustard is fragrant and the onion is softened.  Add shrimp and marinade, cook until shrimp is pink, opaque, and curled into a “C”.*  It should take about 5 minutes

Serves 4.

*C=cooked, O=overcooked.  Remember it.