Name: Shrimp Kofta (Fried Shrimp Patties)
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 lb shrimp; 0.5 cup yellow onion; 2 cloves garlic; 0.5 cup cilantro; 0.25 cup gluten-free flour; 1 tbsp Seafood Seasoning; 0.5 tsp pink Himalayan salt; 2 tablespoons olive oil

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Shrimp Kofta (Fried Shrimp Patties)

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Ingredients

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Instructions

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Instructions

Add ingredients to the bowl of a food processor. Secure lid and pulse several times, until ingredients are broken up and just combined into a paste-like mixture. Do not overmix.

In a large skillet heated to medium-high, add 2 tablespoons olive oil. Use a 3-tablespoon scoop to drop shrimp mixture into the oil. Flatten each with the back of a spatula. Cook for 2 minutes, then flip and cook for an additional 2 minutes.

Drain patties on a paper towel-lined plate while you work in batches. The recipe yields 10 patties.

Serve with a side of Greek yogurt and lemon wedges or drizzled with sriracha or your favorite hot sauce.

Nutrition

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Tips & Tricks (5)

Pulse, Don't Puree 🔄
Use short pulses in the food processor rather than continuous blending to maintain a slightly chunky texture that holds together better and creates superior kofta structure with better bite.
Chill Before Frying 🧊
Refrigerate the shrimp paste for at least 30 minutes before shaping and frying to prevent the patties from falling apart and ensure they cook evenly with a crispy exterior.
Pat Shrimp Completely Dry 💧
Use paper towels to thoroughly dry the shrimp before processing, as excess moisture creates a wet paste that won't hold shape and will splatter when frying.
Toast Your Seafood Seasoning 🌟
Lightly bloom the seafood seasoning in the warm oil for 30 seconds before adding the shrimp mixture to unlock deeper, more complex flavors throughout the kofta.
Oil Temperature is Critical 🌡️
Maintain oil at 350°F (175°C) for optimal results—too hot burns the exterior before the center cooks, while too cool creates greasy, soggy patties instead of crispy golden ones.