Shrimp combines with classic flavors of India for regal (moghalai) status.
Almond-Coated Shrimp (Moghalai Jhinga)
- Prep Time 20 min
- Total 55 min
- Servings 4
- Ingredients 11
Ingredients
- 1 pound uncooked large shrimp, (about 16), peeled and deveined
- 1/2 cup slivered almonds, ground
- 1/4 cup half-and-half
- 1 teaspoon cumin seed, ground
- 1/2 teaspoon salt
- 1/2 teaspoon whole cloves, ground
- 1/2 teaspoon black peppercorns, ground
- 1/4 teaspoon cardamom seeds, (removed from pods), ground
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1/2 cup tomato sauce
Instructions
-
Step1Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors.
-
Step2Heat oil in 10-inch skillet over medium-high heat. Add shrimp mixture. Cook each side of shrimp 30 to 60 seconds or until partially pink.
-
Step3Stir in tomato sauce. Cover and cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink and firm. Serve garnished with remaining 1 tablespoon cilantro.
Nutrition
235
Calories
15 g
Total Fat
21 g
Protein
6 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 235
- Calories from Fat
- 135
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Cholesterol
- 165 mg
- Sodium
- 670 mg
- Potassium
- 390 mg
- Total Carbohydrate
- 6 g
- Dietary Fiber
- 2 g
- Protein
- 21 g
% Daily Value*:
- Vitamin A
- 12%
- 12%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 18%
- 18%
Exchanges:
3 Very Lean Meat; 3 Fat;Tips from the Betty Crocker Kitchens
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