Pickled Shrimp
20 Min
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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

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.
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20 Min
DF
GF
NF

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