20 Min

DF

GF

NF

Pickled Shrimp

Pickled shrimp is popular among north Indian families - they usually use the smallest shrimp they can find and the pickle has so much masala and oil that act as a preservative for the shrimp and it will last in the refrigerator for up to a month.

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Cook Time

20 Minutes

Serves

4

Directions

Step 1

Thaw the shrimp and make sure they are not holding any water. Pat dry with a paper towel if necessary. Marinate with turmeric and salt.

Step 2

Heat the mustard and olive oil and pop the cumin seeds, asafetida, and fenugreek seeds. Add the minced garlic and ginger purée.

Step 3

Add the shrimp and chile powder, making sure not to let the chili powder burn and cook until the shrimp is almost done, 2 to 3 minutes.

Step 4

Add jaggery, lemon juice, and additional salt to taste and within 1 to 2 minutes, turn the heat off.

Notes & Variations

The pickle will keep in the fridge for up to a month as long as there is a layer of oil covering the top.
Can also be made with large shrimp — cooking time will vary.
Can be eaten hot or cold.

Ingredients

1 pound baby shrimp, deveined, peeled, and tails removed

1 teaspoon ground turmeric

1 teaspoon sea salt

4 tablespoons mustard oil

4 tablespoons olive oil

1 teaspoon cumin seeds

Pinch of fenugreek seeds

Pinch of asafetida

1 tablespoon minced garlic

2 tablespoons ginger purée, drained

2 teaspoons chile powder

1 tablespoon jaggery, chopped

2 tablespoons lemon juice

Step 1

Thaw the shrimp and make sure they are not holding any water. Pat dry with a paper towel if necessary. Marinate with turmeric and salt.

Step 2

Heat the mustard and olive oil and pop the cumin seeds, asafetida, and fenugreek seeds. Add the minced garlic and ginger purée.

Step 3

Add the shrimp and chile powder, making sure not to let the chili powder burn and cook until the shrimp is almost done, 2 to 3 minutes.

Step 4

Add jaggery, lemon juice, and additional salt to taste and within 1 to 2 minutes, turn the heat off.

1 pound baby shrimp, deveined, peeled, and tails removed

1 teaspoon ground turmeric

1 teaspoon sea salt

4 tablespoons mustard oil

4 tablespoons olive oil

1 teaspoon cumin seeds

Pinch of fenugreek seeds

Pinch of asafetida

1 tablespoon minced garlic

2 tablespoons ginger purée, drained

2 teaspoons chile powder

1 tablespoon jaggery, chopped

2 tablespoons lemon juice

Notes & Variations

The pickle will keep in the fridge for up to a month as long as there is a layer of oil covering the top.
Can also be made with large shrimp — cooking time will vary.
Can be eaten hot or cold.

Tags:

20 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Eggplant Pickle

$12

Local heirloom eggplants smoked, fried and stewed with olive oil, fenugreek, garlic and spices. Enjoy as a spread or pickle.

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Tags:

20 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Eggplant Pickle

$12

Local heirloom eggplants smoked, fried and stewed with olive oil, fenugreek, garlic and spices. Enjoy as a spread or pickle.

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

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