Narial Jheenga (Bombay Coconut Shrimps)

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 Information

  • Nutritional analysis per serving (2 servings)

    245 calories; 14 grams fat; 12 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 24 grams protein; 182 milligrams cholesterol; 434 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two servings

Preparation

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.
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.
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.

20 minutes