Spicy Mustard Shrimp with Coconut Recipe


1 lb. medium-sized shrimp, cleaned, shells removed, tails left on

1/2 tsp sea salt

1⁄2 tsp ground turmeric

1⁄2 tsp red chili flakes - as is or ground to a powder

4 tsp mustard powder

1 tsp cornstarch

splash water

4 tbsp mustard seed oil

1 tsp mustard seeds

1 - 2 green chilies, left whole

1 green onion, finely sliced

2 tsp fresh garlic ground into a paste

2 tsp fresh ginger paste ground into paste

2 tbsp unsweetened dry coconut threads (macaroon cut) or freshly grated coconut

1/2 cup unsweetened coconut milk

1/2 cup water

handful chopped fresh coriander


Spicy Coconut Mustard Shrimp Recipe

Serves 3-4 as main course, or 10-16 as an appetizer, depending on the size of the shrimp


Place salt, turmeric and red chili powder into a small plastic bag.  Add shrimp and toss to cover with spice blend.  Leave to marinate for 10-15 minutes.

In a small bowl blend mustard and cornstarch with a splash of water and mix until smooth.

In a large non-stick pan add the YANDILLA mustard seed oil and heat over a medium heat. Remove from heat for a moment then add the mustard seeds.  Return pan to the heat and cook the seeds until they start to pop.

Add the green chilies and onion, stir well and fry for 7-8 minutes, or until softened.

Add garlic and ginger pastes, keep stirring and cook for another minute or so.

Lower the heat and add the mustard paste and dried/fresh coconut, stir well to combine. Allow the mixture to fry 4-5 minutes, then add the water and coconut milk.  Cook until sauce has thickend and reduced by half.

Add the marinated shrimp and cook until pink and well coated in sauce. Add the chopped coriander and serve immediately. Can be served in small cups as an appetizer, or over brown or white rice as a main course.