Bombay Shrimp
Bombay Shrimp
Ingredients
- 1 pound jumbo peeled shrimp
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup cornstarch
- 1/4 cup flour
- 1/2 cup cilantro, finely chopped
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Clean, rinse, and thoroughly pat the jumbo peeled shrimp dry with paper towels. Place the dried shrimp into a large mixing bowl.
⏱️ 3 min
- 2
Add the ginger paste, garlic paste, salt, and black pepper to the shrimp. Toss gently until the shrimp are evenly coated with the seasonings.
⏱️ 2 min
- 3
Pour the beaten eggs over the seasoned shrimp. Add the cornstarch and flour to the bowl. Gently mix until the shrimp are lightly coated with the batter. Avoid overmixing.
⏱️ 3 min
- 4
Add the finely chopped cilantro to the shrimp mixture. Carefully fold the cilantro into the batter until evenly distributed. Do not overmix; the batter should be lightly tinted green.
⏱️ 2 min
- 5
Arrange the coated shrimp individually on a baking rack, ensuring they are not touching. Let them set at room temperature for 20 minutes. This allows the batter to adhere properly.
⏱️ 20 min
- 6
While the shrimp are setting, heat the vegetable oil in a deep pot or Dutch oven to 350°F. Use a kitchen thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully add the shrimp to the hot oil in batches, ensuring not to overcrowd the pot. Fry for approximately 2 1/2 minutes, or until golden brown and crispy. The shrimp should be cooked through.
⏱️ 3 min•🌡️ 350
- 8
Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min
- 9
Serve the Bombay Shrimp immediately, perhaps with a side of homemade remoulade or your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bombay Shrimp
- 1 pound jumbo peeled shrimp
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup cornstarch
- 1/4 cup flour
- 1/2 cup cilantro, finely chopped
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Clean, rinse, and thoroughly pat the jumbo peeled shrimp dry with paper towels. Place the dried shrimp into a large mixing bowl.
⏱️ 3 min - 2
Add the ginger paste, garlic paste, salt, and black pepper to the shrimp. Toss gently until the shrimp are evenly coated with the seasonings.
⏱️ 2 min - 3
Pour the beaten eggs over the seasoned shrimp. Add the cornstarch and flour to the bowl. Gently mix until the shrimp are lightly coated with the batter. Avoid overmixing.
⏱️ 3 min - 4
Add the finely chopped cilantro to the shrimp mixture. Carefully fold the cilantro into the batter until evenly distributed. Do not overmix; the batter should be lightly tinted green.
⏱️ 2 min - 5
Arrange the coated shrimp individually on a baking rack, ensuring they are not touching. Let them set at room temperature for 20 minutes. This allows the batter to adhere properly.
⏱️ 20 min - 6
While the shrimp are setting, heat the vegetable oil in a deep pot or Dutch oven to 350°F. Use a kitchen thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully add the shrimp to the hot oil in batches, ensuring not to overcrowd the pot. Fry for approximately 2 1/2 minutes, or until golden brown and crispy. The shrimp should be cooked through.
⏱️ 3 min•🌡️ 350 - 8
Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 9
Serve the Bombay Shrimp immediately, perhaps with a side of homemade remoulade or your favorite dipping sauce.
⏱️ 1 min