Ingredients
2 tablespoons olive oil or vegetable oil
2 medium shallots, finely chopped
2 teaspoons hot paprika or Kashmiri red chile powder
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne, or more if preferred
1 1/4 cups coconut milk (from a 13-ounce can)
1 1/2 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)
Directions
1
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.
2
Return pan to medium-high heat and add the (well-shaken) coconut milk. Bring mixture to a simmer, stirring well.
3
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).