Shrimp 65

Ingredients

• 2 lb shrimp
• 3 Thai chili peppers (chopped; use 2-4 depending on heat preference)
• 11 curry leaves (chopped; about 10-12 leaves)
• 2 tbsp cilantro (chopped)
• 2 tbsp Greek yogurt
• 3 cloves garlic (grated)
• salt (to taste)
• black pepper (to taste)
• 1 tsp chili flakes
• 0.5 tsp garam masala
• 1 tbsp Kashmiri chili powder (can substitute with paprika)
• 2 tbsp oil (for marinade)
• 0.25 cup corn starch
• 0.25 cup rice flour
• garlic (sliced for garnish)
• Thai chili peppers (whole for garnish)
• curry leaves (extra for garnish)
• oil for frying (enough to deep fry in a heavy bottom pot)
• 1 lemon (for squeezing at the end)

Steps

1. 1

   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.

2. 2

   Mix the marinade well to ensure the shrimp is evenly coated and let it marinate for 15 minutes.

3. 3

   In the meantime, fill a heavy bottom pot with oil for frying and heat it to 350°F (175°C).

4. 4

   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.

5. 5

   Remove the fried aromatics from the oil and set them aside on a paper towel-lined plate.

6. 6

   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.

7. 7

   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.

8. 8

   Toss the hot fried shrimp with the reserved fried aromatics.

9. 9

   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 per serving

• appetizer
• seafood
• shrimp
• fried
• spicy
• South Asian
• Indian-inspired