240 minutes
A delicious and crispy shrimp dish spiced with Indian flavors, perfect for an appetizer or main course.
Jumbo Shrimp, peeled and deveined, leaving tails on
0 lb
Bread Crumbs
cups
Oil, for frying
cups
1. Prepare the Shrimp
Peel and devein each shrimp, leaving the tails on. To butterfly the shrimp, make a careful slit along the back. Flatten each shrimp by gently hitting them with the broad side of a cleaver.
2. Marinate the Shrimp
Marinate the shrimp for 2 hours in the refrigerator.
3. Bread the Shrimp
Take the marinated shrimp and coat them evenly with bread crumbs.
4. Fry the Shrimp
Heat the oil in a skillet and, once hot, begin frying the shrimp until they are golden brown and crispy.
5. Serve
Serve the fried shrimp hot, perhaps accompanied by rice or vegetables.
For an extra crispy coating, use a three-step breading process
Fry the shrimp in batches to prevent the oil temperature from dropping and to ensure that each shrimp has enough space to become crispy.
For optimal flavor and texture, choose fresh, high-quality shrimp. If using frozen shrimp, ensure they are thoroughly thawed and patted dry to avoid excess moisture which can hinder crispiness.
After frying, transfer the shrimp onto a wire rack set over a baking sheet rather than paper towels. This allows air to circulate around the shrimp, preventing them from becoming soggy.
Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil, for frying. Monitor the oil temperature, keeping it around 350°F (175°C) to ensure the shrimp cook evenly and become golden brown without absorbing too much oil.
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