Shrimp Pakora Cooked Dinner


  1. Marinate the shrimp in half lemon juice and 1/2 table spoon ginger and garlic paste.
  2. Batter – mix all the ingredients in a big bowl & make batter with added water. Batter should be very thick.
  3. Marinate the shrimps with the batter and leave for 4 hours. Store in a cool place (10-12ºC).
  4. Heat the oil and fry the shrimps until the tail becomes fluorescent orange.

Serve the shrimp pakora with fresh mint & cilantro chutney.

A rosé wine is a great compliment to the shrimp pakora



  • 7 pcs Amanda Black Tiger Shrimp 16/20
  • 3 tbsp Besan
  • 1 pinch Carrom Seeds
  • 1/2 tsp Deggi Mirch
  • Salt to taste
  • 1/2 tsp Tumeric powder
  • 1 pinch Kasturi Methi powder
  • 1 pinch Garam Masala
  • 1/2 tbsp Ginger & Garlic paste
  • 15 oz Lemon juice
  • 200 ml Oil

Deependra-SinghRecipe by 

Deependra Singh

Executive Chef, Guru Restaurant, Edmonton



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