Shrimp 65


Shrimp 65 is a spicy, garlicky, deep-fried seafood dish that can be eaten as an appetizer or as part of a meal.

Shrimp 65: Indian-spiced fried shrimp by Ashley of

When I first wrote this blog post, I wanted to call this dish Shrimp 66. Why? Because just look at this:

shrimp 66 by
this is an old picture, but I wanted to keep it here since it shows the 66!

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 😉

Shrimp 65: Indian-spiced fried shrimp by Ashley of

Shrimp 65

Shrimp 65: Indian-spiced fried shrimp by Ashley of

Shrimp 65

5 from 4 reviews
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To Fry:




  • 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.
  • Serve.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Just for fun, here are some pictures from 2014:
Shrimp 66: Indian-spiced fried shrimp by
Shrimp 66: Indian-spiced fried shrimp by

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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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Glenys says

    Made these the other night and I can’t wait to make them again. They are just divine. My hubby kept raving about them. Fantastic recipe, thanks

  2. saminder gumer says

    i love spicy food and seafood is my favorite so i think i would love this recipe. i will be trying it out for sure.

  3. Barrie says

    I’m not a fan of spicy foods but this looks delicious! I’m going to have to try it and my hubby will be tickled pink! LOL

  4. Mary says

    I love fried foods, but haven’t really let myself go there very often since going paleo~! Can’t wait to fry these babies up. Also, always on the lookout to find recipes that are rich in turmeric:)

  5. Martha Landeros says

    Recipe looks delicious!!! Have always used grapeseed oil for frying, but now I’ll try avocado oil like the recipe suggests.

  6. Karen G D says

    I think this sounds great, but, in my rural area, I’d have to come up with an alternative sauce, as there are no curry leaves to be found (nearest place that might is a 130+ mile round trip) 🙁

  7. Rachael Bleymaier Thibodeaux says

    My iPad is old and weird, so I couldn’t copy n paste my tweet or G+ urls n couldn’t see the image link to pin, so I just pinned a recipe image. I did tweet and follow you on g plus.

  8. Heidi G says

    Looks delicious… we are all about Indian food in my house and the sauteed version will be a welcome addition. Thanks!

  9. Tahirah Salaam says

    Another awesome iftar idea! Can’t wait to try this shrimp on everyone … Ashkey, you’re making me very popular!

  10. Heather Gaillot says

    If this is as good as the other recipes of your’s I’ve tried, we’re in for a treat! Thanks!

  11. Katie says

    I’m such a klutz at deep frying things, so thanks so much for including a saute option! I’m going to make this soon!
    And thanks for the awesome giveaway!

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