Crispy Shrimp in Kataifi Crust Recipe

Name: Crispy Shrimp in Kataifi Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fresh orange juice; 1/2 teaspoon jasmine tea; 4 rosemary leaves; 1/2 teaspoon cornstarch mixed with 1 teaspoon cold water; 1/4 teaspoon balsamic vinegar; Salt; 1/4 pound kataifi dough (see Note), snipped into 4-inch lengths; 1/3 cup basil leaves, finely shredded; 1/3 cup chives, cut in 1-inch lengths; 1 large egg; 1 tablespoon water; All-purpose flour, for dredging; 16 large shrimp, shelled (but with tail shells left on) and deveined; Freshly ground pepper; Vegetable oil, for frying

Servings: persons

3/4 cup fresh orange juice
1/2 teaspoon jasmine tea
4 rosemary leaves
1/2 teaspoon cornstarch mixed with 1 teaspoon cold water
1/4 teaspoon balsamic vinegar
Salt
1/4 pound kataifi dough (see Note), snipped into 4-inch lengths
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 large shrimp, shelled (but with tail shells left on) and deveined
Freshly ground pepper
Vegetable oil, for frying

1
In a small saucepan, combine the orange juice with the jasmine tea and rosemary and simmer over moderate heat until reduced to 1/4 cup, about 5 minutes.
2
Strain the infused juice and return to the saucepan.
3
Bring to a simmer and whisk in the cornstarch mixture, then cook until thickened, about 30 seconds.
4
Stir in the balsamic vinegar and season the orange-rosemary sauce with salt.
5
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers.
6
Add the basil and chives and toss to distribute throughout the pastry.
7
In a shallow bowl, beat the egg with the water.
8
Spread the flour in another shallow bowl.
9
Season the shrimp with salt and pepper.
10
Holding the shrimp by the tail, dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
11
Set a rack over a baking sheet.
12
In a large, deep skillet, heat 1/2 inch of vegetable oil to 350.
13
Fry 4 or 5 shrimp at a time until the kataifi is golden brown and crisp, about 1 minute per side.
14
Drain the shrimp on the rack.
15
Season with salt.
16
Serve the shrimp with the orange-rosemary sauce.

591

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup fresh orange juice, 1/2 teaspoon jasmine tea, 4 rosemary leaves, 1/2 teaspoon cornstarch mixed with 1 teaspoon cold water, and more.

Yes, Crispy Shrimp in Kataifi Crust falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Shrimp in Kataifi Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions