Spicy Fried Shrimp With Green Chutney

By David Tanis

Published October 6, 2015

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
5(177)
Comments
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This highly seasoned Indian approach to fried shrimp elevates the concept. Perfect for snacking with drinks, it can be a meal with rice, dal and vegetables.

Featured in: Fried Shrimp That Welcome the Spice

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Ingredients

Yield:4 to 6 servings

FOR THE SHRIMP

  • 1 pound medium shrimp, peeled and deveined

  • 1 teaspoon salt

  • ½ teaspoon turmeric

  • ¼ teaspoon cayenne

  • ½ teaspoon black pepper

  • ½ teaspoon grated garlic

  • ½ teaspoon grated ginger

  • ½ teaspoon garam masala

  • 1 teaspoon green or red chile, minced

  • 2 tablespoons chopped cilantro

  • 2 tablespoons chopped mint

  • 2 tablespoons lemon juice

  • 3 tablespoons chickpea flour (besan flour)

  • 3 tablespoons rice flour

  • Vegetable oil for frying

FOR THE CHUTNEY

  • ¼ cup roughly chopped mint

  • 2 cups roughly chopped cilantro

  • 1 small garlic clove, minced

  • 1 tablespoon grated ginger

  • 2 tablespoons brown sugar

  • ½ teaspoon salt

  • ½ teaspoon ground cumin

  • ½ teaspoon chopped green or red chile

  • 2 tablespoons lime juice

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

12 grams carbs; 122 milligrams cholesterol; 270 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 18 grams fat; 1 gram fiber; 301 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put shrimp in a large bowl and sprinkle with salt. Add turmeric, cayenne, black pepper, garlic, ginger, garam masala, chile, cilantro, mint and lemon juice. Toss to coat well and leave to marinate for at least 15 minutes. (May marinate up to several hours in advance, refrigerated.)

  2. Step 2

    Make the chutney: Put mint, cilantro, garlic, ginger, sugar, salt, cumin and chile in the bowl of a food processor or blender. Purée until smooth, using a little ice water as necessary to help blend the mixture. Add lime juice and transfer to a small serving bowl.

  3. Step 3

    Just before frying, sprinkle rice flour and chickpea flour over reserved shrimp and toss to coat. Then sprinkle with 1 or 2 tablespoons water and toss. Shrimp should now have a batter-like coating.

  4. Step 4

    Heat an inch of oil in a wok until nearly smoking, about 375 degrees. Fry a few shrimp at a time until golden and crisp, a minute or so per side. Drain on paper towels and keep warm until all shrimp are fried. Serve with green chutney.

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Ratings

5 out of 5
177 user ratings
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Comments

Madhu

I often do something like this with fish .My suggestion is only 1 TBS lemon in the marinade ,and and let the flavours blend .Half way through the process add 1TBS of oil and mix well with your hands.Now when you sprinkle the dry batter ingredients ,they will stick very nicely . It is not essential to have a thick batter around the shrimp ,otherwise it will become a Shrimp Pakora or Bhajia !!!.You may need to add a just enough water if batter is not sticking .Even pan frying works for me !

Fred Simpson

Regarding the chickpea flour: it is often labelled "gram flour" and can be found in the International sections of big supermarkets. Failing that, just buy a bag of dried chickpeas at your local supermarket and bust some up in your food processor/blender. It makes a heck of a racket but in the end you will have a bunch of powder mixed with some bigger shards. Separate the powder with a sieve. Note: make sure food processor is sealed well or you'll get lots of chickpea "smoke" floating around.

Tami

I followed the batter instructions to the letter except did not add water. In fact, I had to add a couple of tablespoons more flour to get a batter that stuck to the shrimp. Another tip: don't heat the oil higher than medium high or it just burns off the batter. Turned out absolutely delicious. Oh, and since the NYT has once again left off an ingredient list (come on guys this is getting embarrassing), I made a chutney to our taste.

Rhi

This is our favorite recent NYT recipe. The mint chutney is a great accompaniment.

applejack

Made just the chutney. Did not use brown sugar. Very good!

Beth Margulis

I love this recipe. I tried it with chicken (thigh meat) and the result was delicious. The combination of herbs, spices and deep frying is satisfying and complex. Keeping the marinade rather than discarding provides deep flavor.

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