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Clean, rinse, and thoroughly pat the jumbo peeled shrimp dry with paper towels. Place the dried shrimp into a large mixing bowl.

Add the ginger paste, garlic paste, salt, and black pepper to the shrimp. Toss gently until the shrimp are evenly coated with the seasonings.

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.

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.

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.

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.

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.

Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.

Serve the Bombay Shrimp immediately, perhaps with a side of homemade remoulade or your favorite dipping sauce.


Clean, rinse, and thoroughly pat the jumbo peeled shrimp dry with paper towels. Place the dried shrimp into a large mixing bowl.

Add the ginger paste, garlic paste, salt, and black pepper to the shrimp. Toss gently until the shrimp are evenly coated with the seasonings.

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.

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.

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.

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.

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.

Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.

Serve the Bombay Shrimp immediately, perhaps with a side of homemade remoulade or your favorite dipping sauce.
