Pan Fried Shrimp

This pan-fried shrimp recipe is a cooking staple in my household. It’s easy to make and takes no more than 20 minutes. The end result is a lightly fried, tender, flakey shrimp that is truly delicious. The key is adding flour to the shrimp before you put it in the pan

Course Appetizer, Side Dish

Cuisine East-Indian, Indian, International

Keyword pan fried prawns, pan fried shrimp, prawns, shrimp

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 207kcal

Ingredients

12 large Shrimp or Prawns
½ tsp Salt
½ tsp Black pepper
1 tsp Sweet paprika
½ tsp Hot paprika
½ tsp Turmeric
½ cup All-purpose flour for coating
¼ cup Vegetable oil for pan frying
¼ cup Fresh cilantro finely chopped
1 tbsp Lemon juice

Instructions

Shrimp - Remove the shells but keep the tails on the shrimp. Pat them dry with a paper towel.
12 large Shrimp or Prawns
Marinate - Place the shrimp in a medium bowl. Season the shrimp with salt, pepper, and spices. Set aside to marinate for 10 to 15 minutes.
Pro tip - these marinated prawns can be left in the fridge overnight.
½ tsp Salt, ½ tsp Black pepper, 1 tsp Sweet paprika, ½ tsp Hot paprika, ½ tsp Turmeric
Coat - In a flat tray add the flour and season it with salt and pepper. Drop the shrimp one at a time into the flour and coat it well on all sides. Dust off the excess flour and set them aside.
Pro tip - flour gives the shrimp a nice golden color.
½ cup All-purpose flour
Pan fry - in a frying pan (preferably non-stick) add the oil on medium-high heat. Drop the shrimp one at a time making sure to leave space between them.
¼ cup Vegetable oil
Cook - Let the shrimp cook for 3 minutes on one side then turn them over with a tong and cook on the other side another 2 minutes. Garnish with freshly chopped cilantro and a squeeze of fresh lemon juice
Pro tip - shrimp will turn a lovely pink in color when cooked. Do not overcook as they can become very chewy.
¼ cup Fresh cilantro, 1 tbsp Lemon juice

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