These Spicy Fried Shrimp with Minted Yogurt Dip need to be you next summer appetizer. Lightly spiced shrimp shallow fried to crispy perfection and served with a cool and refreshing mint dip. A great appetizer for summer entertaining.
I really do love shrimp and I thought this were out of this world! Yes really, and I don’t say that often.
Recently I had friends over for a girls night in and we served these alongside the Mango Margaritas and the Chicken and Avocado Salad Cups. What a combination. You need to make all of those dishes this summer. You do!
I think the dip really made the dish. However, after thinking about it today I think you could also serve them with fresh squeezed lemon. Try what you prefer the best!
Can These Spicy Fried Shrimp with a Minted Yogurt Dip be Prepared in advance for Cooking Later
Great news friends, yes! So, that makes them even better for summer entertaining. Prepare, pop in the fridge and cook just before serving. On that note, I would say, don’t fry them until you are just about to serve them. They will lose their crispness over time and really are best served fresh cooked.
And the dip can be made in the morning and popped in the fridge until serving.
Here are Some More Shrimp Recipes That You Are Sure To Love
Spicy Fried Shrimp with Minted Yogurt Dip
Ingredients
- 24 large shrimp peeled, cleaned and de veined
- 1/2 Cup bread crumbs fine
- 1/2 Teaspoon cumin
- 1/2 Teaspoon coriander
- Salt and pepper to taste
- 1 Egg beaten
- 1/4 Cup sunflower oil
For The Dip
- 1 cup Greek yogurt
- small bunch fresh mint finely chopped
- 2 cloves garlic crushed
- 1 tsp fresh lemon juice
Instructions
- Mix the bread crumbs with the cumin, coriander, salt and pepper. Set aside.
- Whisk the egg in a medium bowl. Next, take a shrimp and coat it in the egg mixture and then roll it in the bread crumb mixture making sure it is completely coated. Place on a plate and continue this process until you have coated all of the shrimp.
- In a medium skillet set over medium high heat add the sunflower oil and bring up to temperature. It should be hot enough after about 2 minutes. Check it by dipping one shrimp in the hot oil. If it sizzles, then it is ready. If not, give it another minute or so. Cook shrimp in batches ensuring that they all have space and are not on top of each other. Cook each side for a couple of minutes or until crispy and golden colour. Remove from pan and transfer to a plate lined with paper towels.
- Serve with Minted Yogurt Dip.
The Dip
- Combine the yogurt, mint leaves, garlic, lemon juice and salt in a small bowl. Whisk to combine and it's done.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
