Coconut Shrimp Masala Delight
Indulge in the exotic flavors of our Coconut Shrimp Masala Delight, a delightful dish that combines succulent shrimp with a rich, spiced masala sauce enveloped in creamy coconut milk. This vibrant recipe, perfect for family gatherings or impressive dinner parties, features a harmonious blend of fragrant spices, fresh ingredients, and a hint of tanginess. Serve it over fluffy rice or with warm naan for an unforgettable dining experience that captivates the senses and transports you to culinary paradise.
8
Servings
400
Calories
15
Ingredients
Ingredients
vegetable oil
4 tablespoons (Divided (for sautéing onions and shrimp))
onions
2 cups (Chopped)
garlic cloves
4 (Minced)
garam masala
1.5 teaspoons
curry powder
1.5 teaspoons
ground coriander
1.5 teaspoons
turmeric
1 teaspoon
cayenne pepper
0.5 teaspoon
canned diced tomatoes
28 ounces (With juice)
plain yogurt
1 cup
uncooked large shrimp
2 pounds (Peeled and deveined)
unsweetened coconut milk
13 ounces
cilantro
0.5 cup (Chopped)
green onion tops
0.25 cup (Chopped)
fresh lemon juice
1.5 tablespoons
Instructions
1
In a large nonstick skillet, heat vegetable oil over medium heat.
2
Add the chopped onions and sauté for about 20 minutes, stirring occasionally, until they are deep golden brown.
3
Stir in minced garlic along with garam masala, curry powder, ground coriander, turmeric, and cayenne pepper, cooking for an additional minute until fragrant.
4
Remove the skillet from heat and allow the mixture to cool to lukewarm.
5
In a food processor, puree the canned diced tomatoes (with juice) and plain yogurt until almost smooth.
6
Add the cooled onion mixture to the processor and blend until combined. Season the masala paste with salt and pepper to your taste.
7
In a heavy large deep skillet, heat more vegetable oil over medium-high heat.
8
Add the shrimp to the skillet and sauté for about 2 minutes until they are partially cooked.
9
Pour in the unsweetened coconut milk and stir in the chopped cilantro, green onion tops, fresh lemon juice, and the prepared masala paste.
10
Allow the mixture to simmer for about 3 minutes or until the shrimp are fully cooked and the flavors meld together.
11
Taste and adjust seasoning with additional salt and pepper if necessary before serving.
Nutrition Information
19g
Fat
7.5g
Carbs
26g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Shrimp Masala Delight?
It is a flavorful dish that combines succulent shrimp with a rich, spiced masala sauce and creamy coconut milk.
How many people does this recipe serve?
This recipe is designed to provide 8 servings.
What are the primary ingredients?
The main ingredients include uncooked large shrimp, unsweetened coconut milk, canned diced tomatoes, plain yogurt, and onions.
Is Coconut Shrimp Masala Delight a spicy dish?
It features a blend of spices including cayenne pepper and curry powder, offering a medium spice level that can be adjusted to taste.
What type of shrimp should I use?
You should use 2 pounds of large uncooked shrimp that have been peeled and deveined.
Can I use frozen shrimp?
Yes, you can use frozen shrimp, but ensure they are completely thawed and patted dry before sautéing.
How long does it take to cook the onions for this recipe?
The onions should be sautéed for about 20 minutes until they reach a deep golden brown color.
What spices are used in the masala?
The recipe uses garam masala, curry powder, ground coriander, turmeric, and cayenne pepper.
How many calories are in one serving?
Each serving contains approximately 400 calories.
What is the protein content of this dish?
There are 26 grams of protein per serving.
Is this recipe low in carbohydrates?
Yes, it contains only 7.5 grams of carbohydrates per serving.
How much fat does this recipe contain?
There are 19 grams of fat per serving.
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt can be used, though it may result in a slightly thicker sauce.
What kind of coconut milk is required?
The recipe calls for 13 ounces of unsweetened coconut milk.
How do I prepare the masala paste?
Puree canned diced tomatoes and yogurt in a food processor, then add the cooled sautéed onion and spice mixture and blend until combined.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute 28 ounces of fresh tomatoes, ensuring you include the juice during the pureeing process.
How long should I sauté the shrimp?
Sauté the shrimp for about 2 minutes initially, then simmer for another 3 minutes with the sauce until fully cooked.
What are the recommended side dishes?
It is best served over fluffy rice or with warm naan bread.
Is this dish gluten-free?
Yes, the ingredients listed are naturally gluten-free, but always check labels on canned items like tomatoes and coconut milk.
What is the purpose of lemon juice in this recipe?
Lemon juice adds a hint of tanginess that balances the richness of the coconut milk and spices.
Can I make this recipe in advance?
You can prepare the masala paste in advance and store it in the fridge, but the shrimp is best cooked fresh.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze Coconut Shrimp Masala Delight?
While you can freeze it, the texture of the coconut milk and shrimp may change slightly upon thawing.
What can I use instead of garam masala?
If unavailable, you can use a mix of cumin and allspice, though the flavor profile will differ.
How many garlic cloves are needed?
The recipe requires 4 minced garlic cloves.
What garnishes should I use?
The dish is garnished with fresh chopped cilantro and green onion tops.
Is this recipe suitable for a dinner party?
Yes, it is an exotic and impressive dish perfect for gatherings and special occasions.
How do I know when the shrimp are fully cooked?
The shrimp are cooked when they turn opaque and pink and form a C-shape.
Can I add extra vegetables?
Yes, vegetables like spinach, peas, or bell peppers can be added during the simmering stage.
What type of oil is best for this recipe?
Vegetable oil is recommended, but you can use other neutral oils like canola or grapeseed.