Saltine Crusted Shrimp with Curry Ketchup


Saltine Crusted Shrimp with Curry Ketchup



Prep Time

15 minutes

Cook Time

8 minutes




Giada De Laurentiis

Image of Saltine Crusted Shrimp with Curry Ketchup


  • 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)


  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.
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