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Spicy Curried Fried Shrimp

Prep time 15 mins
Chill time 3 hrs
Stand time 30 mins
Fry time 1 hr, 5 mins
Yield Makes 4 servings
While we normally fry at 375°, this recipe requires a lower temperature to keep the shrimp from overbrowning.


  • 2 pounds peeled and deveined jumbo shrimp
  • Spicy Yogurt Marinade
  • 1 1/2 cups all-purpose baking mix
  • 1/3 cup sesame seeds
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon coarsely ground pepper
  • Canola oil
  • Minted Mango Dipping Sauce

How to Make It

  1. Place shrimp in a 13- x 9-inch baking dish; pour Spicy Yogurt Marinade over shrimp, turning to coat. Cover and chill at least 3 hours or overnight, turning occasionally.

  2. Remove shrimp from marinade, and place on a wire rack on an aluminum foil-lined baking sheet; let stand 10 minutes.

  3. Stir together baking mix and next 3 ingredients in a large bowl; toss shrimp in mixture until coated, shaking off excess. Repeat coating process. Return shrimp to rack; let stand 15 minutes.

  4. Pour oil to a depth of 1 inch in a large, heavy skillet; heat to 350°. (Temperature will reduce as shrimp are added. For best results, keep temperature between 300° and 325°.) Fry shrimp, in batches, at 350° for 3 minutes or until golden; drain on paper towels. Serve with Minted Mango Dipping Sauce.