Prawn Fry Recipe – Spicy Indian Shrimp with Ginger Garlic

Last Updated on 2 months by Neha Deshmukh

Prawn Fry Recipe – Spicy Indian Shrimp with Ginger Garlic

Hey everyone! If you’re anything like me, you absolutely love a good prawn (or shrimp!) fry. There’s just something so satisfying about those perfectly spiced, succulent prawns. This recipe is a family favourite – I first made it when I was trying to impress my in-laws, and it’s been a hit ever since! It’s quick, easy, and packed with flavour. Get ready for a taste of India right in your kitchen!

Why You’ll Love This Recipe

This Prawn Fry is seriously addictive. It’s a fantastic weeknight meal that comes together in under 30 minutes. The marinade really penetrates the prawns, giving them a wonderful depth of flavour. Plus, the simple stir-fry method ensures they stay tender and juicy. It’s spicy, aromatic, and utterly delicious – what’s not to love?

Ingredients

Here’s what you’ll need to make this amazing Prawn Fry:

• 500 grams de-veined prawns or shrimp
• 2 onions, finely sliced
• 2 slit green chillies
• 2 teaspoons ginger garlic paste
• 1.5 teaspoons red chilli powder
• 0.25 teaspoon turmeric powder
• 1.25 teaspoons coriander powder
• 0.25 teaspoon cumin powder
• 1 teaspoon garam masala (roughly 3 cloves, a 1-inch cinnamon stick, and 1 cardamom pod)
• 1 tablespoon lemon juice
• 15-20 curry leaves
• 1.5 tablespoons oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Prawns: Fresh prawns are always best, of course! Look for firm, bright-coloured prawns with a fresh, sea-like smell. If you can’t find fresh, frozen prawns work perfectly well – just make sure they’re fully thawed and patted dry.
• Garam Masala: This is a warm spice blend, and recipes vary by region and even family! You can find pre-made garam masala in most Indian grocery stores, or you can make your own for a truly authentic flavour.
• Chilli Powder: I prefer Kashmiri chilli powder for its vibrant colour and mild heat. But feel free to use any red chilli powder you like – just adjust the amount to your spice preference.
• Curry Leaves: These little leaves are essential for that authentic South Indian flavour. They have a unique aroma that really elevates the dish. You can find them fresh or frozen in Indian grocery stores. Don’t skip these!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the prawns. In a bowl, combine the prawns with ginger garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, lemon juice, and salt. Give it a good mix, ensuring all the prawns are coated. Let this sit for 20-30 minutes – the longer, the better!
2. Now, add a splash of water to the marinated prawns (about ¼ cup) and bring to a boil for 4-5 minutes. This partially cooks the prawns and keeps them tender. Drain any excess water and set aside.
3. Heat the oil in a large pan or wok over medium heat. Add the sliced onions and slit green chillies. Sauté until the onions are golden brown and beautifully caramelized – this usually takes about 8-10 minutes. Don’t rush this step; the browned onions add so much flavour!
4. Add the cooked prawns to the pan and sprinkle with garam masala. Stir-fry for 3-4 minutes, until the prawns are heated through and nicely coated in the spice mix. Give it a taste and adjust the salt if needed.
5. Finally, toss in the curry leaves during the last minute of cooking. They’ll sizzle and release their amazing aroma. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when stir-frying the prawns. Work in batches if necessary to ensure they cook evenly.
• Patting the prawns dry before marinating helps the spices adhere better.
• For extra flavour, you can add a pinch of black pepper to the marinade.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Use plant-based shrimp alternatives – there are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level:
  • Mild: Reduce the red chilli powder to ½ teaspoon.
  • Medium: Stick to the 1.5 teaspoons of red chilli powder.
  • Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes this during Onam and Christmas – it’s a perfect addition to a festive spread!

Serving Suggestions

This Prawn Fry is fantastic on its own as a quick snack. But it also pairs beautifully with:

• Steamed rice
• Roti or naan bread
• A side of raita (yogurt dip)
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. However, it’s always best enjoyed fresh!

FAQs

1. What is the best way to devein prawns?

Use a small, sharp knife to make a shallow cut along the back of the prawn and remove the dark vein. It’s not essential, but it improves the texture.

2. Can I use frozen prawns for this recipe?

Absolutely! Just make sure they’re fully thawed and patted dry before marinating.

3. How do I adjust the spice level in this prawn fry?

Adjust the amount of red chilli powder to your liking. Start with less and add more as needed.

4. What is garam masala and where can I find it?

Garam masala is a blend of warming spices. You can find it in most Indian grocery stores or online.

5. Can this prawn fry be made ahead of time?

You can marinate the prawns ahead of time (up to 24 hours). But it’s best to cook the fry just before serving for the best texture.

6. What side dishes complement this prawn fry perfectly?

Steamed rice, roti, naan, and raita are all excellent choices!

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I’m always happy to hear from you.