Before I share this Shrimp recipe prepared in less than 30 minutes, let me admit something. I was a vegetarian for 23 years of my life. That is to say, most of the time, you will find rice, rotis, vegetables, and lentils on our dinner table. However, there are cravings when we like to include some chicken or fish on our plates.
As a matter of fact, I think I started enjoying the likes of shrimps, mussels, and the Pomfret king of fish from my trip to Goa, a state on India’s western Malabar coast. Situated on the Arabian sea, it is a popular tropical destination. Notably, it is well-known for its clean, pristine beaches, chill food shacks lining the beach, local markets, water sports, rich Indian and Portuguese heritage, spice plantations, fantastic nightlife and parties, and forts overlooking the expanse of the sea. Certainly, the Goan seafood is full of exotic fish dishes cooked in its own unique regional cuisine style.
Albeit today, I am sharing this delicious shrimp recipe with you from my mom-in-law and originates from the Konkan (piece-of-earth) coast, also on the western shore just north of Goa. It is known for its tropical, quieter hidden beaches and forts. But equally important, the regional cuisine is rich in coconut, fish, spices, and rice. Indeed, God’s own corner to enjoy tropical paradise and savor drenched fish in curries with rice!
Shrimp Recipe: Ingredients
- 25-30 pcs of Medium Peeled and Deveined Shrimp. At room temperature. Tail-off and cleaned.
- 3/4 cup of freshly grated coconut (fresh or frozen).
- 1 full bunch cilantro or coriander leaves (without sticks)
- 2-3 green chilies per spice level tolerance
- 6 cloves of finely chopped garlic
- 2-inch fresh-cut ginger root
- 2 medium or 1 large chopped onion
- 3-4 whole peppercorns
- 2-3 cloves
- 5-6 oz unsweetened coconut milk
- 1 teaspoon whole coriander seeds
- 2 teaspoon turmeric powder
- 2-3 tablespoon Oil (Coconut, Peanut, Vegetable or Canola)
- Salt to taste
- Water for desired consistency
Preparation time 10 mins; Cooking time 15-20 mins.
- First of all, rub in turmeric powder and 2 cloves of finely chopped garlic to shrimp and marinate. Let it sit for 10-15mins until cooking starts on the stove.
- After that, take half a tablespoon oil in a saute pan and stir fry the grated coconut until it turns brownish.
- Prepare Blended mixture – Blend Fried Coconut, Cilantro, remaining garlic (4), ginger, green chilies with some water as required. Tip: You can always store this mixture refrigerated or make this in advance for a quick weeknight dinner. Use as a curry base for Stir-fried Chicken, Potatoes, or even Mixed Vegetables of your choice.
- Further, Heat the remaining oil in a “Kadhai” or a Cassoulet or a Dutch oven and add cloves, whole peppercorn, and coriander seeds. Stir in the chopped onions and fry until lightly caramelized.
- Next, add in the Blended mixture.
- Add salt to taste and let it boil for around 2-3 mins until the mixture releases some oil.
- Now that marinated shrimps are ready, toss them in.
- Finally, gradually add the coconut milk to acquire the desired consistency.
- Put the lid on, letting it simmer on low to medium flame for about 15 minutes, occasionally stirring until Shrimps cook. By and large, cook time depends on the shrimp quality. Fresh market shrimps from our local Jersey City Fish stand take up to 5 minutes to cook, and frozen shrimps usually take longer.
- Once ready, garnish with Cilantro. Serve with Rotis or White Rice.
Just a Little Bit More …
~ Our neighborhood Fish Stand
~ Not interested in the Shrimp recipe and prefer just the beach, instead? Head here.