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Photo Credit: Elizabeth Newman

Saltine Crusted Shrimp with Curry Ketchup

15 MINPrep Time
8 MINCook Time
4Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Saltine Crusted Shrimp with Curry Ketchup

Servings

2

Prep Time

15 minutes

Cook Time

8 minutes

Image of Saltine Crusted Shrimp with Curry Ketchup

Ingredients

  • 1/2 cup ketchup
  • 1 teaspoon madras curry powder
  • 1/4 teaspoon fennel pollen
  • 1/2 cup flour
  • 1/2 teaspoon kosher salt (divided)
  • 2 eggs (at room temperature)
  • 20 saltine crackers (crushed finely)
  • 1 pound large shrimp (peeled and deveined)
  • ½ cup extra-virgin olive oil (divided)

Instructions

  1. In a small bowl whisk together the ketchup, curry powder, and fennel pollen. Set aside to let the flavors relax as you prepare the shrimp.
  2. Add the flour and ¼ teaspoon salt to a small shallow bowl. In a separate shallow bowl, whisk the eggs. In a third shallow bowl, place the crushed saltines. One at a time, coat the shrimp in the flour, then in the egg, and finally, with the saltines. Pack the shrimp well with the crackers and place on a plate. Continue until all of the shrimp are coated.
  3. Heat a large skillet over medium-high heat. Add ¼ cup of olive oil and warm for an additional minute. Add about half of the shrimp to the pan and cook for about 2 minutes per side or until the shrimp are golden brown and cooked through. Remove to a paper towel lined plate and sprinkle with half of the remaining salt.
  4. Wipe the pan clean, add the remaining ¼ cup oil and continue with the remaining shrimp, then remove to the plate and sprinkle with the remaining salt. Serve alongside the curry ketchup for dipping.

Nutrition

Nutrition

Nutrition Serving Size
2
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
15 grams
Protein
1 grams
Sodium
138 milligrams
Fiber
3 grams
Sugar
9 grams
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