Dinner 365 Photographing my dinner everyday for 365 days straight!

Day 172 – Basil Shrimp

Day 172 - Basil Shrimp

Wohooo, had my first ever basil harvest from my veggie garden this evening. It was so rewarding and I felt like I am on cloud nine. Without any doubt, the best thing I have done this spring was building my veggie garden. To me gardening is relaxing and now it’s turning to be therapeutic. Watering the plants, taking care of it and finally harvesting the fruits and veggies: gardening couldn’t get any better than this. I am not sure how many times I would have dreamt of plucking veggies from my own garden and cooking with it, finally my dream is coming to reality. After harvesting the basil, what’s next? Of course, preparing dinner with it, made basil shrimp with homegrown organic basil; had the most satisfying dinner ever!


  • Shrimp- 15 no’s
  • Chilly powder- 1/2 tsp
  • Turmeric powder-1/4 tsp
  • Cumin powder-1/4 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Lemon juice- 1 tsp
  • Oil- 3 tbsp
  • Coconut milk- 3/4 cup
  • Corn flour- 1/2 tbsp (dissolved in 1 tsp cold water)
  • Worcestershire sauce- 1 tsp
  • Oil- 1 tbsp,
  • Ginger minced- 1 tsp
  • Garlic minced- 1 tsp
  • Green chilly chopped- 1
  • Onion chopped-1
  • Basil leaves chopped- 6-7 leaves
  1. Marinate the shrimp with chilly powder, turmeric powder, cumin powder, coriander powder, garam masala and lemon juice.
  2. Fry in 3 tbsp oil till golden in color.
  3. After you remove the shrimp, in to the same pan add add coconut milk, corn flour- 1/2 tbsp dissolved in 1 tsp cold water, worcestershire sauce and cook for 2 minutes and remove from the heat, keep aside.
  4. In another pan, add oil, ginger minced, garlic minced, green chilly chopped, onion chopped, saute till onion turns tender.
  5. Add fried shrimp, previously prepared coconut milk mixture, basil leaves chopped, cook for 2 minutes.
  6. Serve with Jasmine rice.

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