Recipe

Malabar Coconut Shrimp 

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• Prep: 20 min.
• Servings: 6
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From the heart of the Malabar Coast comes the inspiration for this truly awe inspiring dish.  Preparing it the traditional way is quite time consuming. This delicious updated version takes just 30 minutes.

What You Need!

1 Tbsp. oil
20 fresh curry leaves
1 tsp. black mustard seed
1/4 tsp. fenugreek seed
1/4 tsp. cumin seed
1 onion, finely chopped
2 cloves garlic, chopped
1 tsp. grated gingerroot
1-1/2 lb. (675 g) uncooked large shrimp, peeled, deveined
1/2 tsp. red chili powder or cayenne pepper
1/2 tsp. garam masala
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 cup frozen shredded coconut, thawed
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
2 Tbsp. chopped fresh coriander (cilantro)
2 Tbsp. lemon juice

Make It!

HEAT oil in large skillet on medium-high heat. Add next 4 ingredients; cook and stir 30 sec. or just until seasonings start to pop.
ADD onions, garlic and ginger; cook and stir 5 min. or until onions are crisp-tender and lightly browned. Add all remaining ingredients except coriander and lemon juice; cook 5 min. or until shrimp turn pink, stirring occasionally.
TRANSFER to serving bowl; stir in coriander and lemon juice.

Nutrition Bonus:

Not only is this delicious recipe a great way to add seafood to your diet, but it can also help you eat right!

Substitute:

If frozen shredded coconut is unavailable, use desiccated unsweetened coconut instead.

Serving Suggestion:

Serve with hot cooked basmati rice.

Nutritional Information

(per serving)
Serving Size = 1/6 recipe (148 g) each

Diabetes Food Choices:
2-1/2 Meat & Alternatives.