1 Tablespoon olive oil 1 teaspoon mustard seeds 1 cup onion, finely chopped 1-1/2 Tablespoons ground coriander 1-1/2 Tablespoons ginger, minced 2 teaspoons freshly cracked black pepper 1/2 teaspoon ground turmeric 3 garlic cloves, minced 1/2 cup gf chicken broth 2 Tablespoons tomato paste 1 Tablespoon fresh lemon juice 1-1/2 lb. large shrimp, peeled and deveined Kosher salt 1/4 cup cilantro, chopped
Heat the olive oil in a large skillet over medium-high heat. Add the mustard seeds. Cover the pan and cook for about 2 minutes or until the seeds start to pop. Uncover the pan. Add the onion, coriander, ginger, black pepper, turmeric and garlic; cook for 5-7 minutes, stirring often, until the onions are tender and golden.
Reduce the heat to medium-low. Stir in the gf chicken stock, tomato paste and lemon juice. Adjust seasonings to taste with kosher salt. Cook until thick, about 2 minutes. Add the shrimp; cook for 3-4 minutes or until the shrimp are opaque and cooked through. Sprinkle with cilantro and serve.