Fried Shrimp

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Servings: 4 servings Difficulty: Intermediate
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A fragrant, spicy Indian-inspired curry paste perfect for coating crispy fried shrimp.
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This vibrant dish features a homemade curry paste bursting with the aromatic heat of black peppercorns, the citrusy brightness of kaffir lime rind, and the deep umami richness of dried shrimp paste. The paste is designed to coat plump shrimp, creating a savory, slightly spicy crust when fried. It’s an excellent choice for weeknight dinners that need a punch of flavor or as an appetizer for gatherings. The combination of fresh coriander and toasted spices delivers a complex profile that balances heat with freshness. Simple to prepare from scratch, this recipe transforms humble ingredients into a restaurant-quality experience, offering a satisfying crunch and bold taste that complements steamed rice or fresh vegetables perfectly.

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Fried Shrimp

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 640.5

Description

This vibrant dish features a homemade curry paste bursting with the aromatic heat of black peppercorns, the citrusy brightness of kaffir lime rind, and the deep umami richness of dried shrimp paste. The paste is designed to coat plump shrimp, creating a savory, slightly spicy crust when fried. It&# 226;ÂÂs an excellent choice for weeknight dinners that need a punch of flavor or as an appetizer for gatherings. The combination of fresh coriander and toasted spices delivers a complex profile that balances heat with freshness. Simple to prepare from scratch, this recipe transforms humble ingredients into a restaurant-quality experience, offering a satisfying crunch and bold taste that complements steamed rice or fresh vegetables perfectly.

Ingredients

Directions

  1. Heat a small wok or frying pan over low heat.
  2. Add black peppercorns and any available cumin seeds to the dry pan.
  3. Toast the spices for about 5 minutes, stirring frequently until fragrant but not burnt.
  4. Allow the toasted spices to cool slightly.
  5. Transfer the toasted spices to a blender or mortar.
  6. Add the grated kaffir lime rind and chopped coriander.
  7. Grind or blend the mixture into a coarse powder.
  8. Add the dried shrimp paste to the mixture.
  9. Grind or blend again until a fine-textured, uniform curry paste is formed.
  10. Coat the shrimp evenly with the prepared curry paste.
  11. Fry the coated shrimp in hot oil until golden brown and crispy.
  12. Drain on paper towels and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 640.5kcal
% Daily Value *
Total Fat 8.9g14%
Saturated Fat 1.6g8%
Cholesterol 1.9mg1%
Sodium 55.2mg3%
Total Carbohydrate 162.3g55%
Dietary Fiber 64.1g257%
Sugars 6.8g
Protein 35.7g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient list mentions cumin seeds in the directions but not in the ingredients; if you have them, add 1 teaspoon for extra warmth.

Dried shrimp paste is very potent; start with less if you are sensitive to strong fishy flavors.

For best results, use fresh kaffir lime leaves or zest if rind is unavailable, though the flavor profile will differ slightly.

Store any leftover curry paste in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Ensure oil is hot enough (350ðF/175ðC) before frying to achieve a crispy exterior without absorbing too much oil.

Keywords: shrimp, curry paste, fried, spicy, indian, kaffir lime, coriander, shrimp paste, peppercorns, seafood, appetizer, dinner, aromatic, umami, crispy, homemade, flavorful, quick, easy, meal
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