NARIAL JHEENGA (BOMBAY COCONUT SHRIMPS)

Narial Jheenga (Bombay Coconut Shrimps) image

Provided by Julie Sahni

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield Two servings

Number Of Ingredients 9

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Ingredients

1/2 cup dried unsweetened coconut flakes
1/2 pound medium-large shrimps (about 14 to 16), shelled and deveined, tails intact
1/2 teaspoon minced garlic
1/2 teaspoon crushed or grated fresh ginger
1/2 teaspoon lemon juice
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon coarse salt
3/4 teaspoon cornstarch

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 2 grams, TransFat 0 grams