Shrimp 65
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A seafood twist on the classic Chicken 65, featuring juicy shrimp marinated in yogurt and spices, then fried until crispy with curry leaves and aromatics.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- South Asian
- Contains
- Dairy and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a large bowl, combine the 2 lbs of shrimp with the chopped Thai chili peppers, chopped curry leaves, chopped cilantro, Greek yogurt, grated garlic, salt, pepper, chili flakes, garam masala, Kashmiri chili powder, and 2 tablespoons of oil.
Mix the marinade well to ensure the shrimp is evenly coated and let it marinate for 15 minutes.
In the meantime, fill a heavy bottom pot with oil for frying and heat it to 350°F (180 °C) (175°C (350 °F)).
Once the oil is hot, carefully fry the extra curry leaves, sliced garlic, and whole Thai chili peppers for the garnish. BE VERY CAREFUL as curry leaves will splatter significantly when they hit the oil.
Remove the fried aromatics from the oil and set them aside on a paper towel-lined plate.
Add the 1/4 cup of corn starch and 1/4 cup of rice flour to the marinated shrimp and mix until a batter forms and coats each shrimp.
Fry the shrimp in small batches to avoid overcrowding the pot. Cook for approximately 3 to 4 minutes until the coating is golden brown and crispy.
Toss the hot fried shrimp with the reserved fried aromatics.
Squeeze fresh lemon juice over the dish and serve immediately.
Notes
Be extremely cautious when frying curry leaves as they contain moisture that causes the oil to splatter violently. Ensure the oil is at the correct temperature (350°F) before frying to ensure the shrimp doesn't become greasy.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 499
- Protein
- 47 g
- Carbs
- 21 g
- Fat
- 24 g
- Fiber
- 1 g
Where the calories come from
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