Masala shrimp fry is so easy and comes together in just few minutes. Packed with flavorful spices, with a great texture, and cooked to golden perfection. A recipe worth making and eating!!!
This shrimp fry will be awesome with homemade dal and steamed rice.
Masala Shrimp Fry
Shrimp is popular and so is Indian cuisine. Pair the two and you have a sure winner!
This recipe uses some standard Indian ingredients such as ginger, garlic and spices. But a key ingredient that makes it different is the ground dried coconut. It gives a nice golden crust and an incredible flavor.
Best of all, you have a great tasting dish in just 15 minutes.
What Do You Need
- Shrimp: Use large raw shrimp, about 16 to 20 count per pound, but preferably even larger. Fresh or frozen and thawed is okay. Do weigh the shrimp after peeling. If using raw shrimp with heads-on, then about 35% of weight will be lost after removing the heads. Removing the shell, lowers the weight further by 15%.
- Dried coconut flakes: Grind it to a fine powder.
- Fresh ginger and garlic: Always use homemade ginger garlic paste for your Indian recipes. Makes a world of difference. Process it in bulk and freeze as ice cubes.
- Red chili powder: Want it less pungent? Use Kashmiri chili powder.
- Garam masala: Try our popular homemade garam masala.
- Ground coriander, Ground turmeric, Salt and Pepper
- Oil with high smoke point
- Garnish: cilantro, green onions, lemon wedges and chopped green chilies
How to Devein Shrimp
If the raw shrimp shells are already scored on the back, then grab by the tall and legs and pull off the shell. Then using a small knife lift the black string (intestinal tract) and pull it out.
If the shells are not scored, then take a sharp knife and score across the back curved side of the shrimp. The slit should be shallow, just to be able to get the black string out.
How to Make It
- Rinse shrimp and drain well in a colander.
- In a mixing bowl, combine ground coconut flakes, ginger, garlic, chili powder, ground coriander, turmeric and garam masala.
- Add salt and pepper to taste. Toss shrimp in the masala mixture to coat well.
- Heat oil in a skillet and cook the shrimp in a single layer, about 2 minutes on each side until slightly curled and changed in color.
Serve garnished with cilantro, green onions and lemon wedges.
It is already gluten free, low carb, high protein, nut free, dairy free, egg free, soy free.
After transferring the masala shrimp to a serving dish, you can sauté some onions and bell peppers that are cut in larger pieces. Wipe out the skillet a little bit if it has too many brown bits from the shrimp fry. Served the sautéed vegetables on the side.
How to Serve It
- With masoor dal and steamed rice.
- As part of a larger Indian buffet or feast.
- Serve with naan, cucumber tomato salad, raita and pickles.
- Make some shrimp wraps with Indian rotis (flatbread), adding some lettuce, tomato, cucumber slices and raita.
Shrimp Nutrition Facts
Shrimp are a good source of nutrition. They are low in calories, rich in protein, selenium and vitamin B 12. And are also a good source of omega 3 fatty acids, phosphorus, iodine, copper and choline.
Previously, those with high levels of blood cholesterol were cautioned to avoid shrimp. Current research indicates that saturated fat intake has a greater impact on blood cholesterol levels than dietary cholesterol. And shrimp are pretty low in saturated fat.
However, those who have high blood cholesterol levels, should follow their healthcare professional’s personalized diet advice. And bear in mind that some people may also be allergic to shrimp.
Tips for Spicy Shrimp Fry
- A cast iron skillet will work great. If not, use a non stick skillet. You want the masala mixture to stick to the shrimp and not to the pan.
- You can leave the tails on if that is your preference. But it is not too common in Indian style dishes.
- Use oil with a high smoke point for this recipe. And it should be heated to a good temperature without actually smoking, but to be able to give a quick and nice sear with dark crust. The ginger and garlic should cook through well. If needed raise the heat.
- Do not over cook the shrimp or they will turn rubbery. Total cooking time is about 5 minutes.
- Store leftovers in refrigerator. Reheat at low temp for a few minutes
More Fish Recipes:
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Easy Masala Shrimp Fry
- 1 pound raw shrimp large, shelled and deveined
- 2 tablespoon dried coconut flakes ground
- 1 tablespoon ginger paste or finely grated ginger
- 1 tablespoon garlic paste or finely grated garlic
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- Salt to taste
- Ground black pepper to taste
- 2 tablespoon peanut oil
- 2 tablespoon cilantro chopped
- Chopped green onions
- Lemon wedges
- Chopped green chilies
- Rinse the shrimp in cold water and drain well in a colander.
- In a small mixing bowl, combine ground dried coconut flakes, grated ginger, grated garlic, chili powder, ground coriander, turmeric and garam masala. Add salt and pepper as per taste.
- Add the shrimp and toss in the masala mixture to coat well on all sides. You may marinate it for half hour.
- Heat the oil in a large skillet (non stick or cast iron) at medium high heat. Place the masala coated shrimp in a single layer in the skillet.
- Cook about 2 minutes on each side until slightly curled and changed in color. The shrimp should still be tender. Tip: Do not over cook the shrimp or they will turn rubbery. Total cooking time is about 5 minutes.
- Scatter chopped cilantro and stir. Transfer to a serving dish and garnish with chopped cilantro, chopped green onions and lemon wedges.
- Use oil with a high smoke point. Cook the shrimp to get a quick and nice sear with dark crust.
- The ginger and garlic should cook through. If needed raise the heat.
- The masala mixture should stick to the shrimp and not to the pan.
- Store leftovers in refrigerator. Reheat at low heat for a few minutes.
- Salt: The sodium value for shrimp is based on retail market shrimp that typically come in contact with sodium solutions while processing. It may vary if using fresh untreated raw shrimp.