The Chef

Restaurants

Meals

Drinks

Restaurants›The Indian Deck Aldine Bar & Bistro›Indian Deck Shrimp Fry Recipe

Indian Deck Shrimp Fry Recipe

Name: The Indian Deck Aldine Bar & Bistros Indian Deck Shrimp Fry Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off); 2 tbsp fresh lemon juice; 1 tsp salt; 1 tsp turmeric powder; 1 tsp red chili powder (or Kashmiri chili for color); 0.5 tsp garam masala; 1 tbsp cornstarch (or rice flour); 4 tbsp vegetable oil (for frying and cooking); 1 tbsp mustard oil (optional, for authentic flavor); 0.5 tsp cumin seeds; 0.25 tsp fenugreek seeds (methi dana) or kasuri methi (optional); 10 to taste curry leaves (fresh); 2 pieces green chilies (slit); 1 tbsp ginger (fresh, grated); 1 tbsp garlic (fresh, minced); 1 medium large onion (thinly sliced); 1 medium tomato (ripe, finely chopped); 1 tsp coriander powder; 0.5 tsp black pepper (freshly ground); 0.25 tsp sugar; 2 tbsp fresh cilantro (chopped); 4 pieces lemon wedges (for serving)

Inspired by The Indian Deck Aldine Bar & Bistro

Time35m

Serves3

Make Indian Deck Shrimp Fry Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinated Shrimp

1 lb large shrimp (peeled, deveined, tails on or off)

2 tbsp fresh lemon juice

1 tsp Celtic sea salt

1 tsp turmeric powder

1 tsp red chili powder (or Kashmiri chili for color)

1/2 tsp Garam masala

1 tbsp cornstarch (or rice flour)

Spice Base & Aromatics

4 tbsp vegetable oil (for frying and cooking)

1 tbsp mustard oil (optional, for authentic flavor)

1/2 tsp cumin seeds

1/4 tsp fenugreek seeds (methi dana) or kasuri methi (optional)

10 to taste curry leaves (fresh)

2 pieces green chilies (slit)

1 tbsp ginger (fresh, grated)

1 tbsp garlic (fresh, minced)

1 medium large onion (thinly sliced)

1 medium tomato (ripe, finely chopped)

Additional Seasoning & Garnish

1 tsp Coriander powder

1/2 tsp black pepper (freshly ground)

1/4 tsp sugar

2 tbsp fresh cilantro (chopped)

4 pieces lemon wedges (for serving)

Method

Marinated Shrimp

Prepare and Marinate

Rinse the shrimp under cold water and pat dry with paper towels. Place shrimp in a bowl. Add lemon juice, salt, turmeric, red chili powder, garam masala and cornstarch. Mix thoroughly so each shrimp is coated. Cover and refrigerate for 15–30 minutes. The cornstarch will help develop a light crust when frying.

After marinating, heat 2 tbsp vegetable oil in a wide skillet or frying pan over medium-high heat. When oil is hot but not smoking, add shrimp in a single layer (work in two batches if necessary). Fry 1–2 minutes per side until pink and just cooked through — shrimp cook quickly. Remove shrimp to a plate and set aside. They will finish cooking with the sauce.

Spice Base & Aromatics

Prepare Aromatics

Wipe the skillet if there's burnt residue, add remaining 2 tbsp vegetable oil and 1 tbsp mustard oil (if using) and heat over medium heat. Add cumin seeds and fenugreek seeds; let them sizzle for 10–15 seconds until aromatic but not burnt. Add curry leaves and slit green chilies and sauté for 20–30 seconds.

Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and beginning to caramelize. Add grated ginger and minced garlic; sauté for another 30–45 seconds until raw aroma disappears.

Add chopped tomato and cook for 4–5 minutes until the tomato softens and the oil starts to separate. Stir in coriander powder, black pepper, and sugar. Cook the masala on medium heat for 2–3 minutes to develop flavor. If the masala becomes too dry, add 1–2 tbsp water to loosen it.

Combine & Finish

Return the fried shrimp to the pan with the cooked spice base. Toss gently to coat shrimp with the masala. Cook together for 1–2 minutes on medium heat so shrimp absorb flavors and finish cooking. Taste and adjust salt, chili or lemon if needed.

Sprinkle chopped cilantro over the shrimp and give a final gentle toss. Remove from heat and transfer to a serving platter. Garnish with lemon wedges and extra curry leaves if desired.

Serve immediately with steamed rice, naan, or as a spicy appetizer. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking the shrimp.