Hostess With The Mostess

Crispy Pan Fried Shrimp with Tamarind Glaze


1 lb. medium size fresh shrimp (cleaned, shelled, & de-veined)

1 tsp ginger, minced

4 tsp garlic, minced

1 tsp ground cumin

1 tbsp tamarind paste

1 tsp cayenne pepper

½ tsp turmeric powder

1 tbsp all purpose flour

Salt to taste

¼ cup vegetable oil

Juice of 1 lemon

2 tbsp Thai basil, chopped


Using a clean kitchen towel, pat dry the shrimp and set aside. Mix ginger and garlic with cumin powder. Add tamarind paste, cayenne pepper, turmeric powder, flour, and salt. Blend 2 tablespoons of oil into the mixture. Transfer to a bowl, add the shrimp, and toss well to coat evenly, cover and refrigerate for about 2 hours for best results.

Heat the remaining oil in a large saucepan over medium heat. Add the marinated shrimp and cook for a minute on high heat. Turn over the shrimp and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking. Sprinkle lemon juice and Thai basil and serve hot.