Narial Jheenga (Bombay Coconut Shrimps)

Name: Narial Jheenga (Bombay Coconut Shrimps)
Total time: 20 min
Yield: Two servings
Cuisine: indian
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

By Julie Sahni

Total Time: 20 minutes
Rating: 3(13)
Comments: Read comments

Featured in: Food; NEW-WAVE INDIAN

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Ingredients

Yield:Two servings

½cup dried unsweetened coconut flakes
½pound medium-large shrimps (about 14 to 16), shelled and deveined, tails intact
½teaspoon minced garlic
½teaspoon crushed or grated fresh ginger
½teaspoon lemon juice
½teaspoon coarsely ground black pepper
½teaspoon ground cumin
¼teaspoon coarse salt
¾teaspoon cornstarch

Ingredient Substitution Guide

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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.