Crispy Cilantro-Chile Shrimp
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6ounces cilantro leaves and stems (about 2 medium bunches or 1 large bunch), cut to fit into a blender
- 5garlic cloves, peeled
- 1serrano chile, stemmed, halved and seeded
- 2tablespoons vegetable oil, plus up to ¾ cup for frying
- 1heaping tablespoon chopped fresh ginger
- 1tablespoon lime juice (from about 1 lime), plus lime wedges for serving
- ¾teaspoon ground turmeric
- ½teaspoon garam masala
- ½teaspoon ground cumin
- ½teaspoon ground coriander
- ½teaspoon ground cayenne
- Kosher salt (Diamond Crystal)
- 1½pounds large or extra-large shrimp, peeled, deveined and tails removed
- 1¼cups farina, rava or semolina flour
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
418 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 42 grams protein; 665 milligrams sodium
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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- Step 1
Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
- Step 2
Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
- Step 3
Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.
Private Notes
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Cooking Notes
LynnG
We think this is one of the best flavored coating in our recipe box. I'm going to use this marinade/coating for chicken in the next couple of day. After I took the shrimp out of the marinade I put the marinade (plus a little water) in a sauce pan and let it boil a little more than 5 minutes, then I mixed it into the rice I served. It was delicious. I would never do this with chicken, it felt safe with shrimp. If we die I'll have our heirs notify you all.
Elise
Might this recipe work in an air fryer?
Robin D
I’d like to try coconut oil instead of the vegetable oil for frying. Has anyone tried this?
LennyB
Any tips on how to do this recipe in the oven and not fry it?
Fast Marty
right -- I would think panko would give it a nice crunch. and that's what I have on-hand, so I'll let you know after I make it tonight!
AnnOfCoralGables
Recipe says shrimp should be deveined and with tails OFF. Photo definitely shows tails on. Make a difference?
Pat
So good! I whirled panko crumbs in an herb grinder to get more of a semolina flour consistency. I made a couple of hours in advance, leaving the frying to just before company comes. Absolutely delicious.
Catherine
Substituted half a jalapeño because it was what I had and was nervous about spice level. I also used cornmeal as the coating. Followed directions otherwise including 40-60 mins marinade. It still turned out perfectly and was so delicious. Not spicy at all. Will consider adding a whole jalapeño or using a Serrano next time. Served with mashed potato and a salad.
kb
I would cut the salt by half. I have lots of experience with Indian cooking and this did not disappoint. I served with tamarind chutney. The sweetness really complimented the shrimp. Will use the marinade again on fish and chicken!
Avery
did not work well with panko! the breading didn't stick at all.
Erica
Added coconut flakes to batter delicious!
Richard from L.A.
I thought this recipe was a big miss. I don’t know, maybe I got the marinade wrong but it turned out that there was not a lot of flavor when I was done, I didn’t think the semolina flour really added all that much to the dish and basically I felt like I wasted $30 of Costco prawns. I much prefer Mark Bittman’s recipe for spicy pan fried shrimp.
Lisa from Madison, WI
This was fantastic!! I used a poblano as I prefer the smoky heat. Used only half the marinade and heated up the other half with some chicken stock to pour over the shrimp and rice. Used panko as suggested along with frying in coconut oil-saving all the crunchy yummies in the pan to top off the bowls. An absolute winner-thank you NYT!!
Equilibrist
The sauce is quite good, although I’m glad I added less salt than called for. However, I didn’t like the texture of the coating (I used semolina). I will try Panko next time.
jbl
I just made this in an air fryer,,,,, Came out great!
lisawahbisa
Didn’t have farina so I substituted grits. Don’t do it! We ate it, but talk about gritty texture… Flavor was nice though, and I got it on the table 45 minutes after walking in the door. Cooked a bunch of Chinese broccoli and a cup of rice to serve with it. Make marinade, start rice, cook veg, fry shrimp. Served five.
Maureen
Delicious! Flavor profile was lovely. Only had Panko. I fried some and baked some. The baked ones, oil sprayed, 375° would not brown. Fried ones lost lots of coating but plenty stayed on. A messy business. Each batch needed to start fresh with a cleaned out pan. 2nd round I used more oil. It helped. As much as I enjoyed the flavor of the marinade I’m not sure I would go through the mess of the frying due to blackened coating left in the oil that had to be cleaned out. Hot and messy! But YUM!
Equilibrist
How can I make this from frozen shrimp? Should I fully thaw first, or parcook from frozen and the proceed?
Diane
Would this work in a deep fryer just as well, rather than shallow frying, if wanting to do large batches quickly? It sounds delicious.
LennyB
Any tips on how to do this recipe in the oven and not fry it?
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