vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Steamed Coconut-shrimp

Steamed coconut-shrimp
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Keema Bhare karailay

Keema Bhare Karailay

How to makeKeema Bhare karailay?How to cookKeema Bhare karailay?Learn the recipeKeema Bh...

Pepper Crab

Pepper Crab

How to makePepper Crab?How to cookPepper Crab?Learn the recipePepper Crabby vahchef.For ...

Lamb Biryani

Lamb Biryani

yummy and spicy lamb biryani in slow rice cooker....

Shish Kabab

Shish Kabab

How to makeShish Kabab ?How to cookShish Kabab ?Learn the recipeShish Kabab by vahchef.F...

prawn vindaloo

Prawn Vindaloo

How to makeprawn vindaloo?How to cookprawn vindaloo?Learn the recipeprawn vindalooby vah...

Steamed Coconut-shrimp Recipe, How To Make Steamed Coconut-shrimp Recipe

Sweet & Spicy but healthy shrimp dish

About Recipe

How to make Steamed coconut-shrimp

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Steamed coconut-shrimp
Author : Vahchef
Main Ingredient : Shrimp
Servings : 0 persons
Published date : November 03, 2016


Ingredients used in Steamed coconut-shrimp
• Green chilli - 3-4 numbers.
• Turmeric powder - 1/2 teaspoons.
• Mustard seeds - 2 tablespoons.
• Mustard oil - 2 tablespoons.
• Salt - pinch or to taste.
• Fresh grated coconut - 1/2 cup.
• Shrimp - 1 lbs.
Method:

Clean and devein the shrimps. Keep aside in a pan. Make a paste of coconut, mustard seeds, chilli. Add to the shrimp along with mustard oil, turmeric and salt. Heat the pan, add the shrimp mixture along with a little water and cook covered for 8-10 minutes or till shrimp is cooked. Garnish with thinly sliced green chilli and ginger juliennes and chopped coriander leaves. Serve hot with rice.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter