Mangalore Fried Shrimp Recipes

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PAN-FRIED GARLIC SHRIMP



Pan-Fried Garlic Shrimp image

This is a very easy recipe for pan-fried shrimp with garlic. I like to just eat them with warm baguette slices, but you can serve them as a main with rice or as an appetizer.

Provided by Ruppelig

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 3

Number Of Ingredients 6

2 tablespoons vegetable oil
¾ pound large shrimp in the shell
1 shallot, minced
4 cloves garlic, sliced
1 tablespoon extra-virgin olive oil, or to taste
1 fresh lemon, cut into wedges

Steps:

  • Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 8 g, Cholesterol 172.3 mg, Fat 14.7 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 2.3 g, Sodium 201.6 mg, Sugar 0.6 g

PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Small shrimp with simple seasoning. Add other seasonings if you like.

Provided by LeviCooks

Categories     Seafood     Shellfish     Shrimp

Time 8m

Yield 4

Number Of Ingredients 5

½ cup butter, divided
1 pound peeled and deveined bay shrimp
1 tablespoon lemon juice, divided
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Steps:

  • Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g

MANGALORE FRIED SHRIMP



Mangalore Fried Shrimp image

_Jhinga Mangaloree_ This dish is from the southern Indian coastal state of Karnataka, where seafood is an important part of the diet. The shrimp has extraordinary flavor. I sometimes vary the recipe by adding 1 1/2 tablespoons unsweetened shredded coconut along with the mustard seeds, or 2 to 6 chopped small fresh green chiles with the scallion. Serve with green chutney or lemon wedges, lemon rice, and a raita.

Provided by Suvir Saran

Yield Makes 4 servings

Number Of Ingredients 10

1 pound medium shrimp, peeled and deveined
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon mustard powder
2 teaspoons fresh lemon juice
4 teaspoons canola oil
1/2 teaspoon cumin seeds or black mustard seeds
6 fresh or 10 frozen curry leaves, torn into pieces (optional)
3 tablespoons finely chopped scallion
Salt to taste

Steps:

  • Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.
  • When the shrimp have marinated, combine the oil, cumin or mustard seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat. Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes.
  • Add the shrimp and cook, stirring, 30 seconds, stirring often.
  • Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.

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