Crispy melt-in-your-mouth indian shrimp (recipe)
| Crispy melt-in-your-mouth indian shrimp (recipe) | |
|---|---|
| Name | Crispy melt-in-your-mouth indian shrimp |
| Ingredients | Ginger • Green serrano chilies • Fresh cilantro leaves • Shrimp • Turmeric • Salt • Lemon wedges |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 16.1 |
| Fat | 0.1 |
| Protein | 1.4 |
| Carbohydrate | 2.6 |
| Fiber | 0.3 |
| Net carbohydrates | 2.3 |
| Sugar | 0.2 |
| Saturated fat | 0 |
| Cholesterol (mg) | 10.7 |
| Sodium | 109.9 |
| Yield | 24 shrimp |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Crispy melt-in-your-mouth indian shrimp (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Crispy melt-in-your-mouth indian shrimp (recipe) details
Recipe instructions
- Place the ginger, chilies and cilantro in a food processor and process them until everything is finely minced, scraping down the bowl as needed.
- Put the mixture into a small work bowl and add the shrimp; mix and stir well until the shrimp are well-coated.
- Add the turmeric and mix, making sure the shrimp are again well-coated.
- Cover or wrap and place in the refrigerator to marinate for at least 3 hours.
- When ready to cook, remove the shrimp from the refrigerator, mix in the salt, and allow to stand for 10 minutes.
- Put about 1/3 of the Cream of Rice (use a little if not enough to coat all the shrimp) in a medium-sized plastic bag (do not use all the Cream of Rice at once or the marinade on the shrimp will make it too moist to coat the shrimp evenly).
- Pour enough oil into a small, deep saucepan to cover 6 of the shrimp completely at one time and begin to heat the oil until hot enough to fry the shrimp.
- While the oil is heating, put 6 shrimp into the plastic bag, close the bag, and toss to coat evenly with the Cream of Rice.
- Place the shrimp on a slotted spoon and ease them into the hot oil; they should sizzle immediately.
- Turn after 1 minute and fry for another minute, or until evenly golden.
- Remove the shrimp to paper towels to absorb any excess oil, and repeat the process with another 1/4 cup Cream of Rice and 6 shrimp.
- Repeat the process one more time with the last 6 shrimp, then serve, garnished with lemon wedges.
Food tags
Indian,
Crispy melt-in-your-mouth indian shrimp (recipe) details
Time:
Prep Time in Hours and Mins:30M
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Contributors: Prab R. Tumpati, MD
