|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.
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Calories 555 Calories from Fat 234
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 18.6 g92.9%
Trans Fat 0 g
Cholesterol 478.9 mg159.6%
Sodium 568.3 mg23.7%
Total Carbohydrates 13 g4.2%
Dietary Fiber 2.3 g9.2%
Sugars 6.8 g
Protein 64 g127.6%
Vitamin A 16.7% Vitamin C 21.3%
Calcium 18.9% Iron 51%
*Based on a 2000 Calorie diet