| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 15g | 19g |
| sugars | fibre | protein | salt |
| 5g | 4g | 21g | 0.22g |
Why I Love Bangladeshi Vegan Coconut and Mustard Shrimp
When I first crafted my version of the Vegan Coconut and Mustard Shrimp, I knew I was onto something exciting. Coming from a background rich with hearty meals and robust flavors, the lightness and complexity of this dish captivated me in a way I hadn’t expected. The difference from my usual specialties sparked a new kind of culinary love in me – one for combining familiar techniques with new flavors. View the delightful result here.
Inspired by the Unique
Although I am far from the luscious landscapes and thrilling flavors of Bangladesh, I try to bring the world to my kitchen. Without a specific chef to guide me, I was inspired by the nation’s culinary culture itself – the abundant use of coconut milk, the fiery kick of green chillies, and the pleasant aroma of grated ginger. It reminds me of shrimp and grits, a soulful Southern comfort food, but the Vegan Coconut and Mustard Shrimp rings of exotic notes that truly sets it apart.
A Delightful Harmony of Flavors
The Vegan Coconut and Mustard Shrimp is all about balance: the sweetness of coconut milk, the kick of mustard seeds, and subtle oceanic notes from the vegan shrimp. Trust me, it’s a symphony that sings not only to your taste buds but to your soul – taking you on a little culinary vacation. It pairs wonderfully with a simple basmati rice or a fresh mango chutney to tone down the spice for those less inclined towards fiery dishes.
What I appreciate most about this recipe, however, is its vegan nature. The use of vegan shrimp and optional vegan fish sauce demonstrates that we can still enjoy the flavors we love while respecting the balance of nature. For me, it embodies a new dimension of food that complements Montana’s rancher favorites and Native American traditions. It is different, it is exciting, and it makes me fall in love with cooking, all over again.
What You’ll Need
- 24 ounces Vegan Shrimp
- 2 tablespoons Olive Oil
- 2 medium Onions, finely chopped
- 4 cloves Garlic, finely chopped
- 1.5 tablespoons Ginger, grated
- 2 Green Chillies, slit
- 1.5 teaspoons Turmeric Powder
- 2 teaspoons Paprika
- 2 tablespoons Mustard Seeds
- 1.5 cups Coconut Milk
- 2 tablespoons Vegan Fish Sauce (optional)
- Salt to taste
- Fresh Cilantro for garnish
Method
Step One
Heat the olive oil in a large pan over medium heat. Add the finely chopped onions, garlic, grated ginger and green chillies, sauté them until they turn golden brown.
Step Two
Add the turmeric powder, paprika and mustard seeds to the pan. Stir well and continue to sauté for about two minutes until the spices are well roasted.
Step Three
Add the vegan shrimp to the pan, stir well to make sure every piece is coated with the spice mixture. Cook for 5-7 minutes until they are nicely cooked through.
Step Four
Pour the coconut milk into the pan. Stir well to combine all the ingredients. Lower the heat and let it simmer for about 10 minutes.
Step Five
Add the vegan fish sauce if using and salt to taste, and stir well. Let it cook for another 5 minutes allowing all flavors to combine.
Step Six
Garnish the dish with fresh cilantro right before serving. Enjoy your Vegan Coconut and Mustard Shrimp dish, ideally served with a warm rice bowl.
