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Spicy Curried Fried Shrimp

Looking for a classic seafood dinner? Enjoy yogurt marinated shrimps made using Original Bisquick® mix.

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  • Prep Time 45 min
  • Total Time 3 hr 45 min
  • Servings 4

Marinade

1
cup plain yogurt
2
teaspoons red curry powder
1
clove garlic, finely chopped
3/4
teaspoon ground ginger
1/2
teaspoon salt

Shrimp

2
lb uncooked deveined peeled jumbo shrimp
1 1/2
cups Original Bisquick™ mix
1/3
cup sesame seed
1 1/2
teaspoons garam masala
1
teaspoon coarse ground black pepper
Canola oil for frying
Cocktail sauce, if desired

Directions

  • 1 In 13x9-inch (3-quart) glass baking dish, mix all marinade ingredients. Add shrimp; turn to coat. Cover; refrigerate at least 3 hours or overnight, turning occasionally.
  • 2 Line cookie sheet with foil. Remove shrimp from marinade; discard marinade. Place shrimp on rack on cookie sheet; let stand 10 minutes.
  • 3 In large bowl, stir together Bisquick mix, sesame seed, garam masala and pepper. Toss shrimp in mixture until coated, shaking off excess. Repeat coating process. Return shrimp to rack; let stand 15 minutes. In large heavy skillet, heat 1 inch oil to 350°F. (Temperature will reduce as shrimp are added. For best results, keep temperature between 300°F and 325°F. Carefully drop shrimp, in batches, into hot oil. Fry 3 minutes or until golden; drain on paper towels. Serve with cocktail sauce.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
605
,
% Daily Value
Total Fat
26g
26%
(Saturated Fat
4g,
4%
),
Sodium
1360mg
1360%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
),
Protein
57g
57%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1 Other Carbohydrate; 1 Low-Fat Milk; 7 Very Lean Meat; 3 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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