Fried Shrimp Flatbreads With Spicy Cardamom Sauce

Name: Fried Shrimp Flatbreads With Spicy Cardamom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup creme fraiche; 2 tablespoons buttermilk; 2 tablespoons mint, chopped; 2 tablespoons chives, minced; 1 lemon, grated zest only; 7 cloves garlic, minced; Salt; Freshly ground black pepper; 4 Thai chiles, minced; 1 teaspoon ground cardamom; 1/2 teaspoon ground cumin; 2 tablespoons lemon juice, freshly squeezed; 1 (large) egg, beaten with 1 tablespoon of water; 1 cup panko (Japanese bread crumbs); 16 (about 1 pound) shrimp, shelled and deveined; Vegetable oil, for frying; Salt; 4 (10-inch, thin) flatbreads, such as naan, or thick flour tortillas, warmed; 1 Hass avocado, sliced lengthwise 1/4 inch thick; 1/4 cup pickled red onions (from a jar of pickled beets and onions), sliced

Servings: persons

1/2 cup creme fraiche
2 tablespoons buttermilk
2 tablespoons mint, chopped
2 tablespoons chives, minced
1 lemon, grated zest only
7 cloves garlic, minced
Salt
Freshly ground black pepper
4 Thai chiles, minced
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
2 tablespoons lemon juice, freshly squeezed
1 (large) egg, beaten with 1 tablespoon of water
1 cup panko (Japanese bread crumbs)
16 (about 1 pound) shrimp, shelled and deveined
Vegetable oil, for frying
Salt
4 (10-inch, thin) flatbreads, such as naan, or thick flour tortillas, warmed
1 Hass avocado, sliced lengthwise 1/4 inch thick
1/4 cup pickled red onions (from a jar of pickled beets and onions), sliced

1
In a bowl, whisk the creme fraiche with the buttermilk, mint, chives, lemon zest and 1 minced garlic clove; season the crema with salt and pepper.
2
In a blender, combine the remaining minced garlic with the chiles, cardamom, cumin and lemon juice. Puree until smooth. Season the cardamom sauce with salt and pepper.
3
Put the beaten egg and panko in separate bowls. Dip the shrimp in the egg, then dredge in the panko; transfer to a baking sheet. Refrigerate for 10 minutes.
4
Preheat the oven to 350u00b0. In a saucepan, heat 1 inch of vegetable oil to 350u00b0. Fry 4 shrimp at a time, turning once, until browned and crisp, about 2 minutes. Transfer the shrimp to a rack set over a rimmed baking sheet to drain; season with salt. When all of the shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.
5
Spread the warm flatbreads with the spicy sauce. Arrange the avocado and the shrimp on top. Scatter the pickled onion on top, drizzle with the crema and serve.

960

kcal

Calories

Fat

Carbs

113

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 20 ingredients. The key ingredients include: 1/2 cup creme fraiche, 2 tablespoons buttermilk, 2 tablespoons mint, chopped, 2 tablespoons chives, minced, and more.

Yes, Fried Shrimp Flatbreads With Spicy Cardamom Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!