Narial Jheenga (Bombay Coconut Shrimps)
Published October 20, 1990
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
½ cup dried unsweetened coconut flakes
½ pound medium-large shrimps (about 14 to 16), shelled and deveined, tails intact
½ teaspoon minced garlic
½ teaspoon crushed or grated fresh ginger
½ teaspoon lemon juice
½ teaspoon coarsely ground black pepper
½ teaspoon ground cumin
¼ teaspoon coarse salt
¾ teaspoon cornstarch
Nutritional analysis per serving (2 servings)
7 grams carbs; 183 milligrams cholesterol; 246 calories; 1 gram monosaturated fat; 12 grams saturated fat; 14 grams fat; 4 grams fiber; 324 milligrams sodium; 24 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden. Stir once during the cooking time. (The coconut will color unevenly.) Remove from the oven and set aside to cool.
- Step 2
Place the shrimps in a bowl. Add the remaining ingredients and mix well to coat the shrimps. Lift the shrimps by their tails and dip them one at a time in the toasted coconut. Coat them evenly but lightly. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
- Step 3
Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done. They should be pink and firm. Remove and serve.
Private Notes
Comments
Will this work in a conventional oven? Thanks!