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Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

DEBMCE4

"This dish is not too spicy, and is very easy to make. It is best served over basmati rice."
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Ingredients

30 m servings 338 cals
Original recipe yields 4 servings

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Directions

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  1. In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
  2. Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

Nutrition Facts


Per Serving: 338 calories; 23.9 g fat; 7.3 g carbohydrates; 25 g protein; 216 mg cholesterol; 582 mg sodium. Full nutrition

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Reviews

Read all reviews 73
  1. 93 Ratings

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Most helpful positive review

Fabulous dish! I have found a few recipes that I consider restaurant quality, and this is definitely one of them. I added a bag of frozen scallops with the juices and still had lots of sauce.....

Most helpful critical review

I made this with chicken instead of prawns. Started by browning the chicken then removing from pan. I then added the dry spices to hot oil & cooked for a few minutes, then added an onion along w...

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Fabulous dish! I have found a few recipes that I consider restaurant quality, and this is definitely one of them. I added a bag of frozen scallops with the juices and still had lots of sauce.....

I initially made this as written, and I have to agree with the other reviewers who said it was lacking flavor. However, with a few tweaks, this was one of the best Indian dishes I have made in a...

This recipe was fantastic. My picky eater husband licked his plate clean. This is definitely a keeper. I too omitted the mustard seeds, I didn't have them. Not sure why others found the recipe...

Nice recipe, could use a wee bit of heat though (and I am not a fan of spicy foods!) I didn't have black mustard seeds on hand so I used yellow mustard seeds. Be aware that when you put the se...

Have made this a few times and it is awesome. I did make one minor change just to add a bit more flavor and that was to add about 1-2 tbsp of a hot red curry paste that I had on hand, and I am ...

This dish was very good. When I make it again I might add a few more spices though. I also recomend doubling the sauce. A few more shrimp might help as well. My husband and even our dinner g...

I was extremely pleased with the ease of preparation and the taste. Excellent! I expected the recipe to be a bit on the spicy side, but it wasn't - even my 4 year old ate her share!

DH looooooved this dish. Thanks for sharing. Made it just as written....excellent.

I made this with chicken instead of prawns. Started by browning the chicken then removing from pan. I then added the dry spices to hot oil & cooked for a few minutes, then added an onion along w...