Shrimp sautéed with coconut (Prawns and coconut stir fry)

DSC_0101Prawns or shrimp are one of the most common and popular seafood item in my kitchen. You will agree with this I am sure since I have probably posted about a dozen shrimp recipes too here on my blog already. Shrimp is so easy to work with and so versatile. You cannot go wrong with it. Just make sure to not overcook it! I make shrimp pulao with it for an easy weeknight dinner or I just pan fry them and we have it with dal and rice. One other way that my mom used to use shrimp was to add a couple of them to even vegetable side dishes to make them extra flavorful! Yes its true that shrimp can elevate an otherwise ‘so-so’ dish to something exciting and adds this extra burst of flavor.

DSC_0106My dad had another simple shrimp recipe up his sleeve that he made on special occasions like when his friends came over for dinner or when he had lunch parties at his workplace. This was indeed a simple recipe – shrimp sautéed with grated coconut along with a tempering of some of the standard spices used in Kerala cuisine – mustard seeds, cumin, turmeric  and red chillies! And of course the fresh curry leaves! I don’t know why I had never made this in my kitchen yet. Sometimes you get so caught up in cooking exotic and fancy dishes that you tend to forget the simple and the best ones! Last week out of the blue this dish sprang to mind and I made it for our dinner, which included Sambhaar and rice. My son loved this dish so much and when I narrated how his grandpa used to make this when I was a kid, he asked me what had prevented me from making this until now! I promised him that I will make up for this loss in my memory by making it more often in the future! 🙂

We like to eat this with rice but this will be a great appetizer dish too that is sure to go by pretty fast! Bringing this shrimp recipe to Angie’s for the weekly Fiesta!

Shrimp sautéed with coconut (Prawns and coconut stir fry)

  • Servings: Makes about 4-5 side dish portions
  • Time: About 20 minutes
  • Difficulty: Easy
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  • 1 lb large shrimp peeled and deveined (about 25-30 shrimp)
  • 1 tsp turmeric
  • 1/2 tsp red chilli powder (add more for extra spicy or less for mild)
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 dry red chili, torn into pieces
  • fresh curry leaves , 4-5
  • 1/2 cup fresh grated coconut (or fresh frozen coconut that has been thawed)


In a small pot, add the cleaned shrimp with the turmeric, red chili powder, salt and the water and place on stove and heat until water comes to a boil. Cover with a lid and cook on medium heat for about 3-4 minutes until the shrimp becomes opaque. Remove the lid and cook for another minute or so or until all water is almost gone.Turn heat off and keep pot aside.

In a kadai or a wide sauté pan, heat the coconut oil. When hot lower heat to low and add the mustard seeds. When they start spluttering, add the cumin seeds. Wait for a minute until the cumin seeds turn brown and then add the dry red chill pieces and the curry leaves. Saute for 30 seconds and then add the grated coconut. Stir fry for 1 minute and then add the cooked shrimp into the pan. Stir to mix well and turn heat off.



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0 thoughts on “Shrimp sautéed with coconut (Prawns and coconut stir fry)

  1. It sounds super delicious! And your son sounds so precious! Okay now I have to look up what sambhar is. For some reason I can’t remember. Too much Halloween candy, I think, haha…

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