Saturday, June 13, 2015

Spicy Shrimp

Believe it or not, I made this dish in just 15 mins! There is not much chopping and if we do some steps in parallel, this is a pretty quick one. The only time consuming part is peeling the tail off the shrimp, but I did it while the other ingredients were cooking. After a very long time, I cooked a shrimp dish in my kitchen. If you are Shrimp lover, here is one of the most flavorful Shrimp dishes for you.


  • Medium sized Shrimp - 1 lb or about 12 pieces, peeled and deveined. I used frozen shrimp and it came out just fine.
  • Ginger - 1 inch
  • Garlic - 5 medium cloves
  • G.chilly - 1
  • Chopped Onions - 1/2 cup
  • Curry leaves - a few
  • Chopped Tomato - 1 medium 
  • Chilli powder - 1/2 tsp
  • Corriander powder - 1 tsp
  • Turmeric - 1/4 tsp
  • Black Pepper corns - 1 tsp
  • Cumin seeds - 1 tsp
  • Cinnamon - 1 inch
  • Cloves - 4
  • Cardamom - 2
  • Fennel seeds - 1 tsp
  • Corriander leaves - a hand full.


  • Wash the Shrimp thoroughly and remove the tail portion, if present. Set aside.
  • Grind the ginger, garlic, g.chilly, a few curry leaves, black pepper corn, fennel seeds, cumin seeds, cinnamon, cloves and cardamom to the a fine paste. 
  • Heat oil in a non stick pan, add chopped onions and curry leaves. Fry until the onions change color.
  • Add tomatoes and fry for a few mins until it loses shape.
  • Add the ground paste, turmeric, chilli powder and corriander powder, salt and 1/2 cup water and cook for a few mins until it thickens and oil starts separating. 
  • Add Shrimp and mix well. 
  • Add 2 tbsp water cover for 5 mins in low heat. Shrimp takes just a few mins to cook. 
  • Remove the lid and cook for the a few more mins in medium heat until it reaches a thick consistency.
  • Garnish with corriander leaves.

Excellent side dish for any kind of rice or chapathis.

1 comment:

Riya Singh said...

That looks fantastic! thanks for sharing the recipe.
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