Cooking has always been a kind of adventure for me-each new recipe is like stepping into uncharted territory, with the promise of discovering something unexpected and delightful. One of my favorite recipes that has become a staple in my kitchen is Nigella Lawson’s Coconut Shrimp with Turmeric Yogurt. It’s a dish that instantly feels special, even though it’s surprisingly simple to make. Nigella’s recipes have a way of transforming everyday ingredients into something elegant and vibrant, and this one does just that.
I stumbled across this recipe when I was searching for something to serve at a dinner party, something that would wow my guests but not take me hours in the kitchen. Coconut shrimp are already a crowd-pleaser, but the addition of a tangy turmeric yogurt dip takes it to another level. If you’re into dishes that blend creamy, crispy, and a little bit of spice, this is one you’ll want to keep in your back pocket.
Nigella Lawson’s Coconut Shrimp With Turmeric Yogurt Recipe
If there’s one thing Nigella knows, it’s how to make comfort food feel luxurious. Her coconut shrimp with turmeric yogurt are the perfect example of this. They’re crunchy, juicy, and just the right amount of creamy thanks to the dip. The dish strikes this beautiful balance between being indulgent and feeling like something you can make at home without needing any special skills. I first made this recipe a few years ago when I was hosting a casual summer get-together, and it was a hit from the first bite.
The crispy coconut coating on the shrimp is rich, yet somehow light, and the yogurt, with its vibrant yellow hue from the turmeric, offers a cooling contrast that’s perfect for the warmth of the shrimp. The turmeric adds a subtle earthiness, while the yogurt helps to mellow everything out, making each bite feel like a tiny celebration. It’s that combination of simple ingredients turned into something extraordinary that makes Nigella’s recipes stand out to me.
Ingredient List
Here’s what you’ll need for Nigella’s Coconut Shrimp with Turmeric Yogurt:
For The Shrimp
- 1 lb (about 450g) large shrimp, peeled and deveined
- 1 cup desiccated coconut (unsweetened)
- 1/2 cup plain flour
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 2 eggs, beaten
- Vegetable oil for frying (I prefer sunflower oil because of its neutral flavor)
For The Turmeric Yogurt Sauce
- 1/2 cup plain yogurt (Greek yogurt works really well here)
- 1 tbsp lemon juice
- 1/2 tsp ground turmeric
- 1/4 tsp ground ginger
- Salt to taste
- A pinch of sugar (optional, to balance out the tartness)
These ingredients are fairly straightforward, and once you have them lined up, it’s all about putting them together in a way that will blow your taste buds away. The key is in the seasoning-this is what brings the shrimp and the dip to life.
How To Make Nigella Lawson’s Coconut Shrimp With Turmeric Yogurt?
The first time I made this, I couldn’t believe how easy it was. Once you get the rhythm of dipping and frying, it almost feels like a dance. Here’s how it goes:
- Prep the shrimp: Start by setting up your “dipping station”. You’ll need three shallow bowls: one for the flour (mixed with the paprika, cumin, salt, and pepper), one for the beaten eggs, and one for the desiccated coconut. Each shrimp will pass through these stages to get coated.
- Coat the shrimp: Take a shrimp, dredge it in the flour mixture, making sure it’s evenly coated, then dip it into the beaten eggs to get a nice sticky layer, and finally, roll it in the coconut until it’s completely covered. Repeat this for all the shrimp.
- Fry the shrimp: Heat the oil in a large frying pan over medium heat. I usually add enough oil to shallow-fry, so the shrimp are half-submerged as they cook. Once the oil is hot (you can test it by dropping a small piece of coconut into the oil-if it sizzles right away, it’s ready), gently place the shrimp in the pan, being careful not to overcrowd them. Fry them for about 2-3 minutes per side until they’re golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.
- Make the turmeric yogurt sauce: While the shrimp are frying, you can mix up the yogurt sauce. Just whisk together the yogurt, turmeric, lemon juice, ground ginger, salt, and a pinch of sugar if you want to balance the tanginess. The sauce should be smooth and creamy, with the turmeric giving it that unmistakable golden color.
- Serve and enjoy: Once the shrimp are all fried up and crispy, serve them hot with the turmeric yogurt on the side. I like to garnish with a few fresh herbs like cilantro or mint, though that’s optional. The shrimp are perfect as a snack or appetizer, but they also work well alongside a fresh salad for a lighter meal.
Things I Learned
Making this dish has taught me a few important things. For one, the importance of balance in flavor-too much turmeric, and the yogurt sauce becomes a bit too earthy; too little, and it doesn’t have the same punch. The trick is to find that sweet spot, and when you do, it’s magical. I also learned that patience is key when frying shrimp. It’s easy to want to rush the process, but letting them get that beautiful golden crust makes all the difference in the texture and taste.
Another thing I realized is how versatile this dish can be. You can tweak the spice levels in both the shrimp and the sauce depending on your preference. I’ve made it with a little extra chili powder in the shrimp coating for a bit of heat, and it works wonderfully. Also, you can make the turmeric yogurt sauce ahead of time and keep it in the fridge for a day or two-sometimes I even use it as a dip for roasted vegetables.