Spicy Shrimp

• 1 pound fresh shrimp, peeled and washed
• 1 teaspoon coriander powder
• 1 teaspoon dry mango powder (amchoor)
• 1/2 teaspoon red chili powder or red chili flakes
• 1/2 teaspoon garam masala
• Salt to taste
• 1 teaspoon garlic, freshly ground
• 1 tablespoon lemon juice (to marinate shrimp)
• 1 tablespoon cilantro, finely chopped
• 1/2 green chili, finely chopped (for extra heat)
• 4-5 tablespoons rice flour (to lightly coat shrimp)
• 3-4 tablespoons olive oil to shal- low-fry
• Juice of 1/2 a lemon (for garnish - optional)

1. Coat shrimp with dry spices, garlic, lemon juice, cilantro, chopped green chili and sprinkle of water. Mix well. Set aside for half an hour.
2. Coat shrimp in rice flour just before frying.
3. Heat oil. Reduce heat, shallow-fry shrimp in small batches until done (approximately 2-3 minutes) and serve with cooling green cilantro chutney.
4. For a taste of Southern India, use a few fresh, chopped curry leaves, 2 dry red whole chilis and 1/2 teaspoon mustard seeds. When oil is hot, add mustard seeds and let splutter until they start to turn gray. Add whole dry red chili and curry leaves. This will sizzle, so keep a safe distance from stove. Add marinated shrimp and shallow-fry until done. (You can omit coating shrimps in rice flour.) Add fresh chopped green chili for extra heat only if you like it spicy.
5. Squeeze lemon juice over shrimp before serving. This dish makes a perfect appetizer or can be served as an accompaniment to a meal.

shrimp, coriander powder, mango, red chili powder, garam masala, salt, garlic, lemon juice, cilantro, green chili, rice flour, olive oil, lemon

Taken from www.epicurious.com/recipes/member/views/spicy-shrimp-52011611 (may not work)