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Almond-Coated Shrimp (Moghalai Jhinga)

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By Betty Crocker Kitchens
Updated Jun 25, 2015
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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
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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

  • Step 
    1
    Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors.
  • Step 
    2
    Heat 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.
  • Step 
    3
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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