Shrimp Pakora Recipe – Crispy Indian Shrimp Fritters with Besan

Last Updated on 2 months by Neha Deshmukh

Shrimp Pakora Recipe – Crispy Indian Shrimp Fritters with Besan

Hey everyone! If you’re anything like me, you absolutely love a good pakora. There’s just something so satisfying about that crispy, golden exterior giving way to a flavorful inside. Today, I’m sharing my go-to recipe for Shrimp Pakora – a delightful twist on a classic Indian snack. I first made these for a Diwali party years ago, and they were a huge hit! They’re surprisingly easy to make, and the perfect appetizer or snack.

Why You’ll Love This Recipe

These Shrimp Pakoras are seriously addictive. They’re incredibly crispy, packed with flavor from aromatic spices, and come together in under 30 minutes. Plus, who doesn’t love a little bit of seafood with their pakora? They’re perfect for a quick evening snack, a party appetizer, or even a light meal with a side of chutney.

Ingredients

Here’s what you’ll need to make these delicious Shrimp Pakoras:

• 10 shrimp, peeled and deveined
• 3 tablespoons gram flour (besan)
• 2 tablespoons cornstarch
• 1 small onion, finely sliced
• 1 sprig curry leaves, chopped
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 1 teaspoon ginger-garlic paste
• 0.25 – 0.5 teaspoon garam masala
• 0.33 teaspoon salt
• 0.25 teaspoon red chili powder
• 0.125 teaspoon turmeric powder
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan (Gram Flour): This is the star of the show! Besan gives pakoras their signature crispy texture. Make sure yours is fresh for the best results.
• Garam Masala: Every family has their favorite blend. Feel free to use yours! I like a warm, fragrant garam masala.
• Curry Leaves: Don’t skip these! They add such a lovely, authentic aroma. If you can’t find fresh, dried will do in a pinch, but fresh is best.
• Shrimp Quality: Use good quality, fresh shrimp. I prefer medium-sized shrimp for pakoras – they cook quickly and are easy to handle. You can use frozen, just make sure they’re fully thawed and patted dry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Clean & Marinate: First, we’ll give those shrimp a little love. Devein and peel them, then marinate with red chili powder, turmeric, garam masala, and salt for about 10 minutes. This helps them soak up all those lovely flavors.
2. Prepare the Batter: In a bowl, combine the marinated shrimp with gram flour, cornstarch, sliced onions, chopped curry leaves, green chili, and ginger-garlic paste.
3. Bind it Together: Add a little water, a tablespoon at a time, until you get a batter that nicely coats the shrimp. It shouldn’t be too runny, but it needs to bind everything together.
4. Heat the Oil: Heat oil in a deep pan to 350°F (175°C). A good test is to drop a tiny bit of batter into the oil – it should sizzle and rise steadily without browning too quickly.
5. Fry the Pakoras: Gently drop the coated shrimp into the hot oil, being careful not to overcrowd the pan. Fry in batches for about 2-3 minutes per side, until they’re golden brown and the shrimp tails curl up.
6. Double Fry (Optional): Want extra crispy pakoras? Briefly refry them for about a minute before serving. This is my secret weapon!
7. Serve Hot: Drain the pakoras on a wire rack to remove excess oil. Sprinkle with chaat masala and serve immediately.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy pakoras.
• Make sure the oil is hot enough before adding the batter.
• Pat the shrimp dry before marinating to help the spices adhere better.

Variations

• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of green chili or omit it altogether.
• Gluten-Free Option: Swap the gram flour for rice flour for a gluten-free version. It will change the texture slightly, but still be delicious!
• Vegan Adaptation: Use plant-based shrimp alternatives – there are some great options available now!
• Festival Adaptations: These are perfect for Diwali or any celebration. My aunt always makes a huge batch for family gatherings.

Serving Suggestions

These Shrimp Pakoras are best served hot and fresh! Here are a few ideas:

• With a cooling mint chutney.
• With sliced onions and a squeeze of lemon juice.
• As part of a larger Indian spread with other snacks and appetizers.
• Alongside a cup of chai!

Storage Instructions

While these are best enjoyed immediately, you can store leftovers in an airtight container in the refrigerator for up to 2 days. They will lose some of their crispness, but you can reheat them in an oven or air fryer to restore some of the texture.

FAQs

Q: What type of shrimp works best for pakoras?

A: Medium-sized shrimp are ideal. They cook quickly and are easy to coat.

Q: Can I make the batter ahead of time?

A: You can prepare the batter up to an hour in advance, but it’s best to fry the pakoras immediately before serving for maximum crispness.

Q: How do I prevent the pakoras from absorbing too much oil?

A: Make sure the oil is at the correct temperature and don’t overcrowd the pan. Draining them on a wire rack also helps.

Q: What is the best chutney to serve with shrimp pakoras?

A: Mint chutney is a classic pairing! But tamarind chutney or even a simple yogurt dip also work beautifully.

Q: Can I bake these instead of frying?

A: While you can bake them, they won’t get the same crispy texture as fried pakoras. If you do bake them, brush them with a little oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through.