My go-to shrimp fry recipe is dead simple … shrimp, garlic, coconut oil and lemon juice. BUT once I tried this fabulous spicy shrimp fry, I became a convert. I have taken to making triple and quadruple quantities of the spice paste. It lasts a week in the refrigerator, a month in the freezer and can be used with chicken tenders as an alternative.
Serve on a bed of your favorite lettuce mix and it makes the PERFECT Keto meal.
Spicy Indian Shrimp Fry
Ingredients
- 1 pound raw shrimp (jumbo or extra-large)
- 2 tbsp water
- 2 tbsp garlic (roughly chopped)
- 1 tbsp ginger (rougly chopped)
- 2 tsp sweetener blend
- 1 tsp Indian Chili Powder
- 1 tsp black pepper (ground)
- 1 tsp cumin (ground)
- 1/2 tsp cinnamon (ground)
- 1/2 tsp tumeric (ground)
- 1/4 tsp cloves (ground)
- 2 tbsp coconut oil
- 1/2 tsp salt (to taste)
- 2 tbsp fresh lemon juice
Instructions
- Peel and devein the shrimp, leaving the tail end intact. Pat with paper towels to remove excess moisture. Place shrimp in a glass or plastic container with a lid, OR into a ziplock bag.
- Add water, garlic, ginger, sweetener and all spice ingredients to a spice mill or blender and blend until a paste is formed. You might need to add a bit more water to get the blender moving.
- Add spice paste to the ziplock bag and gently massage the bag until all the shrimp are covered by paste.
- Let sit in the refrigerator at least an hour. I like to make this in the morning and let the shrimp marinate until I am making my evening meal.
- In a large skillet, melt the coconut oil and let it heat until it is simmering. Depending on the size of your skillet, add the whole batch of shrimp, along with all the paste, OR divide into two batches. The shrimp should be in one layer.
- Fry without stirring for about one minute or until the shrimp have started to curl up. Turn the shrimp and fry until just pink on both sides.
- Place in a serving dish (or on a bed of lettuce), scraping all the spice bits from the bottom of the pan.
- Sprinkle with lemon juice and salt to taste.
- Garnish with a handfull of chopped fresh cilantro.
Notes
Be sure NOT to crowd the skillet. If your skillet isn’t big enough for the full batch, divide the batch into two parts. Scrape all the spices out along with the first batch, wash the skillet and fry the second batch.
Equipment:
Here is “the perfect” coffee grinder and spice mill. It is easy to use and to clean AND it allows you to make wet spice pastes.
- Just by simply pressing the lid with different time to custom grind settings. Get desired powder in 20 seconds or less.
- No flavor contamination. One grinder bowl with 2 blades for dry grinding like coffee bean and nuts; one chopper bowl with 4 blades for wet grinding like garlic and basil. Bowls are removable and easy to transfer powder and to clean.
- High-quality stainless steel blade and 200W powerful motor ensure continuous and even grinding for better maintaining the original flavor.
- Steady and Safety lock and nice sealing ring effectively prevent powder splashing.
- ETL approved. 120V. 2 in 1 spoon with brush. 1 year hassle-free replacement warranty.
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