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Spicy Coconut Shrimp with Turmeric

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Ingredients

Adjust Servings:
2 lb Shrimp - large peeled Tails removed
Salt and Pepper
1 pn Sugar
2 tbsp Olive oil, Extra virgin
1 ea Yellow Onions
2 cloves Garlic, fresh
1 tbsp Thyme - fresh
1 pn Chili Flakes
2 tsp Fresh ginger - grated
1 tbsp Fennel seed
1 tbsp Coriander Seed
2 tbsp Turmeric
12 oz Coconut Creme
To serve
Basmati rice
Garnish Cilantro
Wegdes Lime - fresh

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Spicy Coconut Shrimp with Turmeric

Features:
    Cuisine:

      A tasty and easy to make shrimp dish with a Caribean flare from one of my favorite go to chefs, Akis Petretzikis

      • 15 minutes
      • Serves 4
      • Medium

      Ingredients

      • To serve

      Directions

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      Steps

      1
      Done

      Heat a wok or similar pan on high heat.

      2
      Done

      Combine the shrimps, pepper, salt, sugar, olive oil in a bowl and mix well.

      3
      Done

      Add the shrimps into the hot wok and sauté for 2-3 minutes until they are golden. Transfer to a bowl and set aside.

      4
      Done

      Wipe out the wok and put it back on the high heat.

      5
      Done

      Finely chop the onion and the garlic cloves. Add them to the wok. Sauté at medium heat. Add the thyme, chili flakes, the grated ginger and continue to sauté for 2-3 minutes longer.

      6
      Done

      Using a mortar and pestle, crush the fennel and coriander seeds until powdered. Add them to the wok. Add the turmeric and sauté.

      7
      Done

      Deglaze the wok with the coconut cream, season with salt and pepper, and boil for 2-3 minutes. Add the shrimps, simmer for 1-2 minutes, and remove from the heat.

      8
      Done

      Serve with the rice, coriander, and lime wedges.

      Ian Cooks

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