Peel, devein, wash, and drain the shrimp. Set them aside.
Grind the mustard seeds in a spice grinder or mortar and pestle. Pour them into a non reactive (stainless steel, glass, or ceramic ) type bowl.
Add in 1 Tbs of water to the ground mustard seeds.
Add in the turmeric.
Add in the salt, Kashmiri chili, coconut oil, and serrano chili.
Stir everything together well. Add in the cleaned, shelled and deveined shrimp.
Stir them around in the spice mixture. Cover the bowl and set it all aside for about 10 minutes. While that's going on, set up your steamer. I used a simple 10 buck bamboo steamer.
Actually it didn't work so well this way, (like it wouldn't close) so I put the shrimp mixture on a plate and put that in the steamer. It worked perfectly.
Steam the shrimp until they're opaque all the way through. This usually takes about 10 minutes.
Give the shrimp a whirl with a spoon about halfway through the steaming process, cover them and carry on cooking.
It generally doesn't get much easier than that to have something like this. This recipe serves 4 people.