• 3/4 pound fresh shrimp, shelled and de-veined
• 1 cup coconut milk (do not substitute coconut cream)
• 1 jalapeno pepper, minced
• 1 tablespoon fresh ginger, minced
• 3/4 teaspoon sea salt
• 2 1/2 tablespoons lime juice
• 2 teaspoons fresh diced shallots (or green onions)
• 3 tablespoons coconut oil
• 1 tablespoon whole brown mustard seeds (or yellow if you don't want it as strong)
• 2 onions, finely sliced
• Cooked basmati rice to serve with it.
Combine coconut milk, jalapeno pepper, ginger, salt, lime juice and shallots for a marinade. Add the shrimp, and allow the shrimp to absorb the marinade for at least an hour. It's fine to marinade the shrimp longer, but store it in the refrigerator if you do so.
After the shrimp have been in the marinade at least an hour, heat a large 12-inch cast-iron pan (or equivalent) with the coconut oil. When the oil is hot, add the mustard seeds and cover the pan. After several moments the seeds will begin to pop, like popcorn. Shake the pan a little.
When the popping has stopped, remove the lid and add the onions. Stir the onions into the popped mustard seeds. Reduce the heat slightly, and cover the pan until the onions are translucent (2-3 minutes).
When the onions are done, remove the lid and add the shrimp along with all the marinade liquid. Saute until the shrimp are cooked and turn an orange-pink color. Reduce the heat further and cook until the liquid thickens a bit.
Serve hot over a bed of organic brown basmati rice.