Goan Shrimp Curry

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Goan Shrimp Curry

1.0

2 tablespoons olive oil or vegetable oil

2 medium shallots, finely chopped

2 teaspoons hot paprika or Kashmiri red chile powder

½ teaspoon ground turmeric

½ teaspoon freshly ground black pepper

¼ teaspoon ground cayenne, or more if preferred

1¼ cups coconut milk (from a 13-ounce can)

1½ pounds large or medium shrimp, peeled and deveined

Salt

2 teaspoons lemon juice

Steamed basmati or jasmine rice, for serving

Cilantro sprigs, for garnish (optional)

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Heat oil in a wide skillet over medium-high. When oil is wavy, add shallots and fry until lightly browned, about 2 minutes. Remove pan from heat and stir in paprika, turmeric, pepper and cayenne. Stir spices to make a paste.
Return pan to medium-high heat and add the (well-shaken) coconut milk. Bring mixture to a simmer, stirring well.
Add shrimp, season well with salt, and stir to coat. Add lemon juice and turn heat to low. Cook, stirring until shrimp are pink and opaque, 2 to 3 minutes. Taste sauce and adjust seasoning, then serve immediately with steamed basmati or jasmine rice and cilantro (if using).

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