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Crispy Pan Fried Shrimp with Tamarind Glaze

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.

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