Karwari Shrimp (Semolina-Crusted Shrimp) is one of those recipes that makes you feel like a kitchen superstar. This beautiful dish comes from India’s coastal regions, where fresh seafood meets bold spices. The magic happens when you coat marinated shrimp in semolina and fry them until golden. Each bite gives you that satisfying crunch followed by juicy, flavorful shrimp inside. I love making this for dinner parties because it always gets people talking. The combination of turmeric, lemon, and whole spices creates layers of flavor that dance on your taste buds.
About the Recipe
You should try this recipe because it transforms simple shrimp into something extraordinary. The double marination process infuses deep flavors, while the semolina coating creates that perfect crispy texture. What makes this special is the spice paste made from roasted whole spices and onions. It’s not just coating – it’s a flavor bomb. The recipe might seem fancy, but it’s quite forgiving for beginners. You get restaurant-quality results at home, and your guests will think you’re a culinary genius. Trust me, once you make this, regular fried shrimp will seem boring.
Why You’ll Love This Recipe
This recipe hits all the right notes – it’s crispy, flavorful, and surely addictive. The semolina creates a texture that’s completely different from regular breadcrumb coatings. It’s lighter yet crunchier, and it holds the spice paste beautifully. The marination process ensures every shrimp is packed with flavor, not just the coating. What I love most is how the whole spices bloom in oil, creating an aromatic base that elevates the entire dish. It’s also perfect for entertaining because you can do most of the prep ahead of time. The final frying takes just minutes, so you’re not stuck in the kitchen while guests are waiting.
Karwari Shrimp Semolina Crusted Shrimp
Cooking Tips
Pat the shrimp completely dry before marinating – this helps the coating stick better. Don’t skip the resting time in the fridge; it really makes a difference in flavor. When grinding the spice paste, add water gradually to get the right consistency. The oil temperature matters a lot – medium heat prevents burning while ensuring crispy results. Fry in small batches to avoid overcrowding, which makes shrimp soggy instead of crispy.
Serving and Storing Suggestions
This recipe serves 2-3 people as an appetizer or 2 as a main dish. Total time is about 1 hour and 20 minutes, including marination. Serve immediately while hot and crispy with mint chutney or a simple salad. These are best eaten fresh, but leftovers can be stored in the fridge for a day and reheated in the oven to restore some crispiness.
Similar Recipes
- Koliwada Prawns
- Fish Koliwada
- Spiced Calamari Rings
- Kerala Fish Fry
- Goan Prawn Balchao
Nutrient Benefits
Shrimp provides excellent lean protein and omega-3 fatty acids that support heart health. The spices like turmeric offer anti-inflammatory properties, while cumin aids digestion. Coriander seeds contain antioxidants, and fenugreek helps regulate blood sugar. Though this is a fried dish, the nutritious spices and high-quality protein make it a more wholesome indulgence compared to processed snacks.
Karwari Shrimp (Semolina-Crusted Shrimp)
Ingredients
- 10 to 12 Shrimps (shelled, deveined)
- 1/4 cup Rava (Sooji/Semolina)
- 1 Onion (small, chopped)
- 2 tbsp Lemon Juice
- 3/4 tsp Turmeric Powder
- 400 to 500 ml Oil
- 1/2 tsp Cumin Seeds
- 5 to 6 Red Chillies (broken)
- 3/4 tsp Coriander Seeds
- 1/4 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- Salt as per taste
Instructions
- Add the shrimps to a bowl.
- Add lemon juice and turmeric powder.
- Gently toss until the shrimps are evenly coated.
- Keep aside for 30 minutes.
- Heat 1 tblsp oil in a heavy pan over medium flame.
- Add the red chillies, coriander seeds, cumin seeds, fenugreek seeds and mustard seeds.
- Add little slat and stir well for 30 to 45 seconds.
- Add the onions and saute for 2 minutes or until golden.
- Remove, cool and grind to a smooth paste with little water.
- Add the ground paste to the marinated shrimps and mix well.
- Keep the shrimps in the fridge for 20 minutes.
- Mix a little salt with the rava and sprinkle over the shrimps.
- Stir gently.
- Heat oil in a deep frying pan over medium flame.
- Fry the shrimps until golden and crisp.
- Remove and drain excess oil.
- Serve at once.
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Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them completely and pat very dry. Frozen shrimp often contains extra water, which can make the coating soggy. Let them sit on paper towels for 15 minutes after thawing to remove excess moisture.
What if I don’t have all the whole spices?
You can substitute with powder versions, but use half the amount since powders are more concentrated. The flavor won’t be quite as complex, but it’ll still taste great. Add the powders directly to the onions instead of grinding.
Can I make this recipe less spicy?
Without a doubt. Reduce the red chillies to 2-3 pieces or remove the seeds before using them. The other spices aren’t hot, so you’ll still get great flavor. You can also add a pinch of sugar to balance any remaining heat.
