Shrimp 65 is a spicy, garlicky, deep-fried seafood dish that can be eaten as an appetizer or as part of a meal.
When I first wrote this blog post, I wanted to call this dish Shrimp 66. Why? Because just look at this:
When you eat out at Indian restaurants, chances are you’ve seen the ever so popular Chicken 65 on the menu. Legend has it that Chicken 65 got it’s name from being the 65th item on a menu – the name of the actual dish was so long that when people ordered they just said “I want Chicken 65.” Well, IF that story is true – then this Shrimp dish would be right after that – item number 66.
But alas, when people search google for this recipe, they search for shrimp 65 because after all, shrimp 66 is not a thing.
Anyway. Shrimp 65 is a spicy, deep-fried dish that can be eaten as an appetizer or as part of a meal. The shrimp is sprinkled with spices like paprika, kashmiri chili powder, salt and pepper. It’s then mixed with almond flour and tapioca flour – and deep fried in whatever fat you choose. You can eat the shrimp right away, or you can saute the shrimp in more spices by creating what’s called a “tadka” – which is basically an Indian method of tempering where you stir-fry spices in oil. You just add oil to a pan and then all of the ingredients listed under “sauteing.”
If you prefer chicken, you can easily swap out the shrimp in this recipe. Whether you make spicy fried shrimp or spicy fried chicken, you’re going to have a winner. So go make and eat some Chicken 65 or Shrimp 66 😉
- 1 pound jumbo shrimp
- 3 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black peppercorns
- ¼ teaspoon paprika
- ¼ teaspoon Kashmiri chili powder
- 1 egg whisked
- 2 tablespoons almond flour
- 2 tablespoons tapioca flour
- Avocado oil or fat of choice enough to fry
- 1 tablespoon avocado oil or fat of choice
- 10-15 curry leaves
- 2 Serrano peppers or Thai bird chilies slit
- 2 inch ginger minced
- 2 garlic cloves minced
- 2 teaspoons apple cider vinegar
- ½ teaspoon coriander powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ tsp salt
- Rinse and dry the shrimp. Place the shrimp in a large bowl along with the ingredients under "marinade."
- Heat oil in a wok or deep, wide bottomed pot to 360F.
- While the oil is heating, combine the almond flour and tapioca flour in a small bowl and mix well.
- Add the whisked egg to the shrimp mixture and continue to mix until well combined.
- Deep-fry the shrimp for 2-3 minutes, or until cooked through.
- Fry 4-6 at a time so as not to crowd the pot. Repeat until done.
- Set the shrimp aside on a paper towel-lined plate.
- Heat oil in a saute pan over medium heat. Add the rest of the ingredients under "saute" and fry for 1-2 minutes.
- Add the shrimp and stir-fry.
Just for fun, here are some pictures from 2014:
This is one of the many delicious recipes in my eBook, South Asian Persuasion so if you’re looking for healthy paleo-friendly recipes with a lot of flavor, then be sure to check it out!
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