Pepper Fry Shrimp Recipe

Clean and season shrimp

Rinse the shrimp, pat them dry with paper towels. In a bowl, combine shrimp with 1 tsp kosher salt, 1.5 tbsp freshly ground black pepper, and 1 tbsp lemon juice. Toss to coat and let sit 10–15 minutes while you prepare other ingredients.

In a small bowl mix 1/4 tsp turmeric, 1/2 tsp red chili powder, 1 tsp garlic paste and 1 tsp ginger paste into a smooth paste. This will be used to flavor the shrimp during cooking.

Heat 2 tbsp vegetable oil in a wide skillet or heavy-bottomed pan over medium-high heat until shimmering. Add 1/2 tsp mustard seeds and let them pop (about 15–30 seconds).

Add 8 curry leaves and 1 slit green chili (if using). Sauté 10–15 seconds until fragrant.

Add 1 cup thinly sliced onion and cook, stirring, until softened and edges start to brown, about 5–7 minutes. If the pan gets too dry, lower heat and add a little oil.

Stir in the reserved spice paste and cook for 30–45 seconds to remove the raw smell of the garlic/ginger and toast the spices.

Add 1/2 cup chopped tomato and cook 2–3 minutes until tomatoes soften and the mixture is slightly saucy.

Increase heat to medium-high. Add the marinated shrimp in a single layer to the pan, distributing evenly. Sear without moving for 1 minute to get some color.

Toss or stir and continue cooking for another 1–2 minutes until shrimp are opaque and just cooked through (total cooking time 2–3 minutes depending on size). Avoid overcooking to keep shrimp tender.

When shrimp are nearly done, stir in 1 tbsp unsalted butter (optional), 1/2 tsp soy sauce (optional), and 1/2 tsp vinegar or extra lemon juice. Mix to glaze the shrimp.

Turn off the heat. Sprinkle 1 tbsp freshly ground black pepper over the shrimp and toss to coat evenly. Taste and adjust salt if necessary (remember some soy adds salt).

Garnish with 2 tbsp chopped fresh cilantro. Serve immediately with steamed rice, dosa, or as an appetizer.