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Chettinad Shrimp-South Indian Shrimp Fry
This South Indian Shrimp Fry can be made in minutes, as shrimps get cooked in seconds. It goes very well with Rice, especially with Sambar Rice and Rasam rice.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
people
Calories
305
kcal
Author
Sujatha Muralidhar
Ingredients
For prepping
1.5
cup
shrimp
/cleaned, deveined
For grinding
4
tablespoon
grated coconut
1
teaspoon
coriander seeds
1
teaspoon
cumin seeds
3
cloves
garlic
6
whole black pepper
For seasoning
2
tablespoon
vegetable oil
1
teaspoon
fennel seeds
½
teaspoon
red chili powder
¼
teaspoon
salt
or as required
Instructions
For prepping
Clean and wash shrimp well.
For grinding
In the blender jar add grated coconut, coriander seeds, cumin seeds, garlic, and black pepper.
Grind all these ingredients coarsely. And set aside.
For seasoning
Over medium heat, in a pan add vegetable oil and fennel seeds.
Allow the fennel seeds to slightly change its color.
Then add cleaned shrimp, red chili powder, and salt.
For cooking
Stir occasionally and cook for 6 minutes or until it is done.
Then add the ground spice mixture.
Turn to low heat and cook for 10 minutes or until the shrimps are fully cooked.
Serve with rice or as appetizer.
Nutrition
Calories:
305
kcal
|
Carbohydrates:
8
g
|
Protein:
21
g
|
Fat:
22
g
|
Saturated Fat:
17
g
|
Cholesterol:
242
mg
|
Sodium:
1056
mg
|
Potassium:
208
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
200
IU
|
Vitamin C:
5
mg
|
Calcium:
189
mg
|
Iron:
4
mg