|Unsalted butter||2 Tablespoon|
|Shrimp||35 Large, peeled, cleaned, deveined, and seasoned with salt and pepper|
|Coconut milk||1 Cup (16 tbs)|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Brown sugar||1 Teaspoon|
|Red chili powder||1⁄4 Teaspoon|
|Cherry tomatoes||1⁄4 Cup (4 tbs)|
|Pineapple chunks||1⁄4 Cup (4 tbs)|
1.Melt butter in medium sauté pan. Add shrimp and, on a medium flame, cook for 2–3 minutes on each side (or until cooked through). Set aside.
2.In a medium saucepan, add coconut milk, coriander, cumin, brown sugar, turmeric, and red chili powder, and cook for 5 minutes. Add cooked shrimp; cover and let simmer in sauce for 3 minutes. Salt to taste.
3.Place five shrimp on each plate and top liberally with sauce. Garnish with cherry tomatoes and pineapple. Serve with plain basmati rice, couscous, or chapati.
This video is a creation of flexcook. You can visit flexcook for complete recipes, and more videos.