If you’re a shrimp lover then this post is for you! If you love the way Tandoori Chicken is seasoned, then this is for you too! If you love the crispiness with a Pakora/Bhajia – this is perfect! And if you’re a beer drinker, well then, I guess you’re all set, as long as you can spare 1 cup of your drink! :O)
I made this recipe for my family last weekend and it was a big hit! The shrimp was really tender and juicy from the Tandoori marinade it was in. Plus, the crust was crispy on the outside, but fluffy on the inside because of the beer used in the batter. And of course, adding some heat to the batter gave the shrimp an even better taste all around!
This recipe can be used for an appetizer, or main dish. If you’re in the mood for fried shrimp, but would like to try a different variation of it, definitely check this out! It’s a great new version of our Indian Pakora/Bhajia with extra seasoning!
*NOTE: If you’re not in the mood for shrimp, you can use the same recipe for chicken tenders, veggies, fish cutlets and it will taste just as great! I happened to do both shrimp and chicken myself and it was DELICIOUS! And I also used the same batter with Cauliflower and my kids ate it up
*BEER BATTERED TANDOORI SHRIMP*:
1-1.5 lbs of shrimp (recommend fresh if possible) – peeled & devained
1 cup of gram flour
1 cup of beer (any brand – no funky flavors though)
1 Tbsp of Cumin/Coriander powder
1 Tbsp of Cumin Seeds
1 tsp of garlic powder
2 tsp of salt (can add more if desired)
1 tsp of baking powder
1 tsp of chili powder (can add more if desired)
1 tsp of turmeric powder
2 Tbsp of plain yogurt (used to make marinade creamier)
2 Tbsp of Tandoori Paste (recommend Patak Brand or Tiger Brand)
1 Tbsp of Balti Paste (recommend Patak Brand)
1/4 cup of lemon juice
11/2 -2 cups of oil for deep frying (any type except olive oil)
- Mix the Tandoor paste, Balti paste, yogurt, 1 tsp of salt, lemon juice all together until fully incorporated and then add your shrimp into the mix and marinade in refrigerator for about 30-60mins
- After shrimp is marinated, take a large bowl and make your batter by adding the gram flour, baking powder, turmeric powder, cumin seeds, cumin/coriander powder, and chili powder. Mix all dry ingredients together.
- On medium-high heat – add your oil into any pot you could use for deep-frying (an old pot or wok is fine for deep-frying) and allow to get hot.
- Take your dry batter and add 1 cup of beer into it and mix well until all lumps are gone.
- Take your marinated shrimps and let the excess sauce drip off and then fully coat each shrimp with the beer batter and add to fryer. Cook for about 5-7 minutes or until batter becomes golden brown on outside. (you can fry about 5-6 shrimps at a time..too many will stick together)
- Once cooked, remove shrimps from fryer and let it drain on a plate with thick napkins to absorb as much oil as possible.
- Continue cooking remainder shrimp the same as in steps 5 and 6 until complete.
- Eat alone or in a naan wrap with mint, tamarind and garlic chutneys. (And by the way – ketchup mixed with sriracha is a great dipping sauce too!)
*SIDE NOTE: If you prefer not to use beer, you can use Seltzer or Club Soda in its place. The crust may be a little softer than with the use of beer, but it still is a great tasting dish!
And if anyone want to really have a special dipping sauce for these shrimps, my mom used to make a tomato chutney that was incredible with all her pakora’s and fried veggies! This is the “unofficial & informal” recipe! :O)
- In a medium bowl, add in 2/3 cup of ketchup, 1 tsp of minced garlic, 1 tsp of salt, 1/2 cup of crushed tomatoes, 1/4 cup of grated carrots, 1/4 cup of finely chopped cilantro/parsley, 1/4 cup of finely chopped onions, 1tsp of sugar, 1 tsp of chili powder or fresh crushed green chilies, 1 Tbsp of sriracha, 1/4 cup of water.
- Mix all ingredients together till fully incorporated and blended together.
I hope you enjoy this recipe and have an opportunity to try it! Its a very simple dish, packed with amazing flavors that I’m sure will please. Sometimes SIMPLE is BEST!