Prep Time
20 min
Cook Time
10 min
Yields
2 servings
Coconut shrimp, enhanced with the Thai and Indian accents and served on a bed of steamed jasmine rice.
Brought you you by Oikos from Danone. Visit the Danone blog for more recipe ideas!
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ingredients
½
yellow onion, finely chopped
2
Tbsp (30 mL) canola oil
½
tsp (2 mL) powdered curcuma
¼
tsp (1 mL) ground green cardamom
2
cloves, ground
2
cm fresh ginger, finely grated
2
clove garlic, chopped
20
shrimp (size 16-20) uncooked, shelled and deveined, with tail on
1
single-serving 100 g container Oikos 0% Greek coconut yogurt
salt, to taste
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directions
Step 1
In a wok or frying pan, sauté chopped onions in canola oil over medium heat for approximately 5 minutes.
Step 2
When the onion begins to turn golden, add the curcuma, cardamom, cloves, ginger and garlic. Stir and let cook another 2 minutes.
Step 3
Add the shrimp and cook them for approximately 2 minutes on each side, until they are completely pink.
Step 4
Immediately remove the wok from the heat, and then add the Greek coconut yogurt. Salt to taste. Stir well to coat the shrimp and return to low heat just until heated through. Serve with steamed jasmine rice.