Indian-Inspired Shrimp with Coconut, Chiles and Tomatoes

Host, chef Emeril Lagasse shows you how he uses his favorite spices to make some great flavorful Indian dishes.  You will tag along as he shops at his favorite spice shop, Kalustyans, for ingredients to make flavor-bursting curry-scented cauliflower, sweet shrimp with coconut milk, chilies and tomatoes and delicate tandoori style chicken drumsticks with a refreshing yogurt dipping sauce.  Chef Emeril also gives us a lesson on spices – garam masala, curry, tandoori.  This is the show that will pique your taste buds and tame the spice beast in you!

Total: 28 min | Prep: 15 min | Cook: 13 min | Level: Easy
Yield: 4 to 6 servings


  • 2 tablespoons butter or ghee
  • 2 tablespoons chopped fresh chives, optional
  • 2 teaspoons mustard seeds
  • 2 teaspoons cumin seeds
  • 1 cup finely chopped red onion
  • 4 green serrano or jalapeno chiles, seeded and finely chopped
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh cilantro leaves
  • Steamed basmati rice, for serving


  1. Melt the butter in a 14-inch saute pan over medium-high heat. Add the mustard seeds and cumin seeds and toast until fragrant, about 1 minute. Add the onion, chiles, ginger, and garlic and saute, stirring occasionally, until the onion is translucent, about 3 minutes. Add the diced tomatoes and their juices, and cook until the liquid is reduced by half, 3 to 4 minutes. Raise the heat to high and add the coconut milk. Simmer until the milk is reduced by half, 3 to 4 minutes.
  2. Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan and cook, stirring as needed, until they are curled, pink, and just cooked through, about 3 minutes.
  3. Remove the pan from the heat. Season the shrimp with the remaining 1/2 teaspoon salt, and garnish with the cilantro and chives, if desired. Serve immediately over steamed basmati rice.

Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.