So, here’s the thing: Nigella’s coconut shrimp recipe is one of those dishes that seems deceptively simple. You look at it and think, ’Oh, it”s just shrimp with coconut and yogurt”, but then you take that first bite and you’re like, ’Okay, this is magic.’ The shrimp are perfectly crispy on the outside, thanks to the coconut and juicy and tender on the inside. You’ve got that incredible turmeric yogurt dipping sauce which adds a burst of flavor, balancing out the sweetness of the coconut with the warmth of the turmeric.
It’s one of those recipes that feels like an instant crowd-pleaser but also something you could whip up just for yourself on a lazy afternoon. Every time I make this, I can’t help but think about that one dinner party where I served it for the first time-everyone gathered around the table, dipping shrimp, chatting about life and instantly loving the dish. I mean, who wouldn’t love it? The golden shrimp with that irresistible dip. it’s comfort food with a little flair.
Nigella Coconut Shrimp With Turmeric Yogurt Recipe
Ingredients Needed
Alright, let’s get to the good stuff-the ingredients. This is one of those recipes where you can totally flex your pantry staples and still come out with something stunning. Here’s the list:
For The Shrimp
- Raw shrimp (preferably peeled and deveined): You want these fresh or thawed, not frozen. I love getting a nice batch from the seafood counter because, let’s be honest, fresh shrimp just hits different.
- Shredded coconut: Sweetened or unsweetened, depending on your vibe. Nigella uses unsweetened but I’ve done both and honestly, it’s good either way.
- Cornflour (cornstarch): This gives the shrimp that crispy edge once you fry them. It’s kind of the unsung hero of this dish.
- Egg: To bind everything together, this keeps the coconut attached to the shrimp.
- Salt and pepper: Simple but essential for seasoning.
For The Turmeric Yogurt Sauce
- Greek yogurt: It’s creamy and thick. This isn’t the time for low-fat versions; you want the richness of full-fat Greek yogurt.
- Turmeric powder: The real showstopper here. The earthy, golden hue it gives the sauce is unreal and the flavor just makes it.
- Lemon juice: A little tang to cut through the richness of the yogurt.
- Honey or sugar: Just a hint of sweetness to balance everything out. I tend to use honey, it just adds that extra depth.
- Garlic: Minced garlic brings a nice bite to the sauce.
- Chili flakes: Optional but I think it’s a must for that little bit of heat.
Equipment Needed
This recipe doesn’t require any fancy gadgets but having the right tools makes everything smoother. Here’s what I recommend:
- A large mixing bowl: For marinating the shrimp and mixing the yogurt sauce.
- A shallow dish or plate for coating: Something wide enough to coat the shrimp in coconut and cornstarch.
- Frying pan or skillet: You can do this on a shallow pan to get that crispy texture. I’ve tried it with a cast-iron skillet and it works like a charm.
- Tongs or a slotted spoon: For flipping the shrimp in the pan, without splashing oil everywhere.
- Small bowl for the sauce: You want a little space to whisk together the yogurt, turmeric and other ingredients. A small bowl works best for this.
Instructions To Make Nigella Lawson’s Coconut Shrimp With Turmeric Yogurt
Now, the fun part. Here’s how to bring it all together.
1. Prep the shrimp:
Start by peeling and deveining the shrimp if you haven’t already done so. Rinse them under cold water, then pat them dry with paper towels. The drier they are, the crispier they’ll get when frying. Then season them lightly with salt and pepper. don’t overdo it, because the coconut and the turmeric yogurt will already pack a lot of flavor.
2. Make the coconut crust:
In a shallow bowl, mix the cornstarch and shredded coconut. This is where the magic happens. The cornstarch helps the coconut stick to the shrimp, giving you that crisp outer shell you’ll crave with every bite.
3. Prepare the turmeric yogurt sauce:
In another bowl, whisk together the Greek yogurt, turmeric, lemon juice, honey, garlic and a pinch of chili flakes (if you’re using them). Taste as you go to get the balance just right. You want it creamy, slightly tangy, with a little kick from the turmeric and chili. If it’s too thick, you can loosen it up with a teaspoon of water or extra lemon juice.
4. Coat the shrimp:
Beat the egg in a separate shallow dish. Dip each shrimp in the egg first, then roll it in the coconut-cornstarch mixture. Get it nice and coated. this is what’s going to make them crispy.
5. Fry the shrimp:
Heat a little oil (about 1-2 tablespoons) in your pan over medium heat. You don’t need to deep fry, just enough to get a good sizzle when you drop the shrimp in. Fry the shrimp for about 2-3 minutes on each side until golden brown and crispy. Don’t overcrowd the pan; do it in batches if needed. Remove the shrimp and let them drain on some kitchen paper to absorb any excess oil.
6. Serve:
Arrange your crispy shrimp on a platter and serve with that glorious turmeric yogurt sauce on the side. Garnish with a little extra chili or chopped cilantro if you like a bit of color.
What I Learnt
This recipe really taught me that sometimes the simplest things in life can be the most satisfying. The combination of crunchy, slightly sweet coconut and the creamy, slightly spicy yogurt sauce is a flavor pairing I hadn’t considered before. It’s like discovering an old favorite in a new light. I was so surprised by how easy it was to make! There’s a bit of prep, sure but nothing too complicated. Once I realized I could have a dish that looked so impressive and tasted like something you’d get at a trendy restaurant, I started making it pretty regularly for myself.
Another thing I learned? Don’t skip the turmeric yogurt sauce. It sounds simple but it makes the dish. I’ve tried it without and it’s just not the same. There’s something magical about that turmeric flavor that balances out the richness of the shrimp and coconut.
FAQs
Can I Make Nigella Lawson’s Coconut Shrimp With Turmeric Yogurt Ahead Of Time?
Totally! You can prep the shrimp and the yogurt sauce a few hours ahead. Just store them separately in the fridge, then when you’re ready, pop them in the oven or fry them up for that crispy perfection. The yogurt sauce can be a great dip for the shrimp, but it’s also super delicious on its own as a side for other dishes.
What Can I Serve With Nigella’s Coconut Shrimp To Complete The Meal?
Ooh, this dish is all about flavor contrasts, so I’d go with something light and fresh. A nice green salad with a citrus dressing would balance things out. Or even some jasmine rice with a bit of lime and cilantro. It’s all about keeping it vibrant and refreshing to complement the richness of the shrimp.
What’s The Best Way To Get The Shrimp Crispy In Nigella’s Recipe?
The key to crispy shrimp is making sure the oil is nice and hot when you fry them! You want that sizzle when the shrimp hits the pan. If you’re baking, make sure to give them a light coating of oil or butter before popping them in the oven, and flip halfway through. Either way, you’ll get that golden crunch.
