This was one of the appetizers served at the dinner last night. See over at Entertaining Friends.
I really do love shrimp and I thought this was quite yummy. I think the dip really made the dish. However, after thinking about it today I think you could also serve them with fresh squeezed lemon. Try what you prefer the best!
Spicy Fried Shrimp with Minted Yoghurt Dip
Approximately 24 large raw shrimp, peeled, cleaned and de veined
1/2 Cup/45 grams of fine bread crumbs
1/2 Teaspoon of cumin powder
1/2 Teaspoon of coriander powder
Salt and pepper to taste
1 Egg, beaten
1/4 Cup/60 ml of sunflower oil
Minted Yoghurt Dip for serving
Mix the bread crumbs with the cumin, coriander, salt and pepper. Set aside.
Whisk the egg in a medium bowl. Next, take a shrimp and coat it in the egg mixture and then roll it in the bread crumb mixture making sure it is completely coated. Place on a plate and continue this process until you have coated all of the shrimp.
In a medium skillet set over medium high heat add the sunflower oil and bring up to temperature. It should be hot enough after about 2 minutes. Check it by dipping one shrimp in the hot oil. If it sizzles, then it is ready. If not, give it another minute or so. Cook shrimp in batches ensuring that they all have space and are not on top of each other. Cook each side for a couple of minutes or until crispy and golden colour. Remove from pan and transfer to a plate lined with paper towels.
Serve this immediately with the Minted Yoghurt Dip.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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