We may receive a commission on purchases made from links.

Simple Coconut Shrimp Dosa Recipe

Dosas are the trifecta of good: They taste good, are good for you and are good looking to boot. Recently released cookbook Dosa Kitchen from the Vermont food truck of the same name lets you bring this Indian street food into your home, with recipes for sweet dosas, vegan dosas, chutneys and more.

This coconut, tomato and shrimp number was inspired by a dish authors Nash Patel and Leda Scheintaub had in the beautiful Indian beach town Mararikulam and is slowly simmered for sauce perfection. If you can't find fresh coconut, go ahead and sub frozen.

Master the dosa once and for all, then try these other Indian dishes.

Recipe excerpted from 'Dosa Kitchen,' by Nash Patel and Leda Scheintaub

Coconut and Tomato Shrimp Fry Dosa
No Ratings
If you want to know the best way to eat dosa, look no further than this coconut and tomato shrimp fry recipe from Dosa Kitchen in Vermont.
Prep Time
Cook Time
Total time: 1 hour
  • 3 tablespoons coconut oil
  • 2 medium red onions, chopped
  • ½ cup fresh coconut chunks (about ½-by-¼ inch)
  • 4 teaspoons ginger-garlic paste
  • 4 fresh green chiles, finely chopped
  • Large handful fresh curry leaves
  • 1 tablespoon tamarind purée (such as Swad)
  • 2 large tomatoes, chopped
  • 1½ teaspoons sea salt, or to taste
  • ½ teaspoon ground turmeric
  • ¼ to ½ teaspoon red chile powder, to taste
  • 1 pound peeled and deveined small shrimp (or chopped large shrimp)
  • ¼ teaspoon garam masala
  • ⅓ cup chopped fresh cilantro, plus more for garnish
  • 6 Classic Dosas or Dosa Wraps
  1. Melt the oil in a large skillet over medium-high heat. Add the onions and coconut and cook for about 15 minutes, until the onions are softened and well browned. Add the ginger-garlic paste, green chiles, and curry leaves and cook, stirring constantly, for 2 minutes to toast the spices. Stir in the tamarind purée to incorporate.
  2. Add the tomatoes and salt and stir to break up any bits that might stick to the pan. Bring to a vigorous simmer and cook for about 20 minutes, until the tomato thickens considerably, almost to a paste, and the oil starts to separate from the tomato. Add a little water if the mixture starts to stick to the bottom of the pan. Add the turmeric and red chile powder and cook for 2 minutes. Add the shrimp and garam masala and cook, stirring constantly, until the shrimp is cooked through, 3 to 5 minutes.
  3. Remove from the heat and stir in the cilantro. Serve alongside or stuffed into your dosa of choice with additional cilantro for garnish.
Rate this recipe