STREAMING NOW: Nigella: At My Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL. I like that each shrimp looks like a little hurricane.”
READY IN:
23mins
YIELD:
14 Shrimp
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
  2. Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
  3. Preheat oven to 400°F.
  4. Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long.
  5. For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look.
  6. His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
  7. I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
  8. Serve with Recipe # 481797 as a dipping sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: