A flavorful and creamy shrimp dish cooked with aromatic spices and coconut milk, perfect for a quick and delicious meal.
Heat a drizzle of oil in a large skillet over medium-high heat.
Using a neutral oil like vegetable or coconut oil works best for this dish.
Add the chopped onion and sauté until softened, about 3 minutes.
Stir frequently to prevent the onions from burning.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 2 minutes.
Fresh ginger adds a vibrant flavor, but ground ginger can be used in a pinch.
Sprinkle in the cumin, cinnamon, cayenne, and turmeric, stirring to combine, and cook for 1 minute.
Allowing the spices to toast enhances their flavor.
Add the diced tomatoes and cook for another minute.
Use fresh tomatoes if available for a brighter flavor.
Pour in the coconut milk, water, and salt, stirring well. Bring to a gentle simmer.
Adjust the salt to taste after the sauce has simmered.
Simmer the sauce until it thickens slightly, about 5-10 minutes.
Stir occasionally to prevent sticking.
Add the shrimp to the skillet and cook, stirring occasionally, until they turn pink and are cooked through, about 5 minutes.
Avoid overcooking the shrimp to keep them tender.
Stir in the chopped cilantro and remove from heat.
Cilantro adds a fresh, herbaceous note to the dish.
Serve the dish hot, garnished with lime wedges on the side.
Squeeze lime juice over the dish just before eating for a burst of freshness.
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