Masala Marinated Shrimp Fry
Shrimp is a versatile seafood that tastes good any way you prepare it, whether it is in a curry, or masala, or stir fried, or just fried. Even those who dislike fish seems to love shrimp. I always keep a bag of pre-cooked shrimp in the freezer. When I am short on time I use them. I add them in curries too. If your using cooked shrimp, just add it in the last few minutes of cooking or they will get overdone.
This is one of those simple but delicious recipes. It is made with a few ordinary ingredients from the pantry. You do not need any special spice. I usually use cooked shrimp. I don't always have time to marinate the shrimp. On those days I just mix the shrimp with the marinade and fry it right away and it turns out great. You can use raw shrimp. Just make sure the shrimp is cooked through.
Ingredients:
- 10 jumbo tail on Shrimp
- 3/4th tsp garlic paste
- 1/2 tsp ginger paste
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/8th tsp garam masala powder
- 1/2 to 1 tsp Chili powder
- 1/8th tsp turmeric powder
- Salt to taste
- 2 tbsp Thick Yogurt
- 1/2 tbsp Lemon juice
- 1.5 to 2 tbsp Besan (chickpea flour)
- 1/2 tbsp Rice flour
- 2 to 3 tbsp Oil
Method:
- I am using pre-cooked shrimp in this recipe. You can use raw shrimp. Just adjust the cook time.
- Mix all the ingredients listed from garlic paste to lemon juice in a bowl.
- Add the shrimp to the bowl and mix it well with the masala. Let shrimp marinate for half an hour.
- Now add both the flours to the shrimp and again mix everything well. The shrimp should have a light coating of flour.
- Heat the oil in a skillet on medium heat.
- When the oil is hot add the shrimp one by one to the skillet and cook for a minute.
- When the bottom of the shrimp is golden in color, flip it and cook the other side for a minute. Remove from the skillet and serve with a wedge of lemon.
- Enjoy!
Notes:
- Use either cooked or raw shrimp. Adjust the cook time accordingly.
- You can use a little more flour if needed.
- Try to use something like Greek yogurt. The marinade should be thick.