Andhra Shrimp Dry

Shrimp seem to be everyone’s favorite. But my first bite was a disaster. I was eight, visiting family friends in Mumbai—Bombay, back then. They served shrimp curry for dinner. The flavor was mild, almost timid, but I hated it instantly. One bite in, and I was running to spit it out. Right there, I swore I’d never touch shrimp again.

That promise held for years. Growing up in Jodhpur, seafood was never really on the table. Fresh catch was a rarity, and shrimp didn’t exist in my world at all.

It wasn’t until my early twenties, back in Mumbai with my parents, that everything changed. My father took me to a small restaurant in Juhu and ordered tandoori shrimp. Reluctantly, I tried it. Oh my God—what a revelation. Smoky, spicy, charred just right. In a single bite, all those bitter childhood memories were erased. I was in love. To this day, I thank my late father for insisting I give shrimp a second chance.

Years later, after I married and moved to the U.S., shrimp became more than a dish—it became a staple. As Muslims, our meals were halal or seafood, and shrimp quickly took center stage. I started experimenting in my own kitchen: pasta tossed with shrimp, sandwiches, wraps, rolls. Before long, I was simmering shrimp curries and skewering shrimp kebabs. Each new recipe felt like another chapter in a love story that had once begun with such a rocky start.

One of my favorite ways to cook shrimp now is Andhra style. It’s spicy, crispy, and absolutely delicious. I go heavy on curry leaves, mustard seeds, and dried red chilies, layering in all those bold flavors. The result is a dish that’s simple to make but bursting with character. It pairs beautifully with daal chawal—comfort food elevated by a punch of heat and crunch.

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Andhra Shrimp Dry

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Rating: 5
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Cuisine

Indian, Pakistani

Servings

MetricUS Imperial

Ingredients

• 1 Lb Large Shrimps Fresh/ Frozen
• 2 tbsp Ginger garlic paste
• 1 tsp Tandoori Powder
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric Powder
• Salt
• 2-3 tbsp Lemon juice
• 1/8 tsp Asafoetida
• 1/4 cup curry leaves
• 1/4 tsp Mustard seeds
• 2-3 No. Dry Red whole chilies
• 1 tbsp Kasoori methi
• 2 tbsp garlic chopped or mashed
• 1/2 cup Onions chopped
• 5-6 No. Green chilies slit
• 1/4 tsp Cumin powder
• 1/2 tsp Fennel powder
• 1/2 tsp Coriander powder

Cuisine Indian, Pakistani Servings MetricUS Imperial Ingredients 1 Lb Large Shrimps Fresh/ Frozen 2 tbsp Ginger garlic paste 1 tsp Tandoori Powder 1/2 tsp Red chili powder 1/4 tsp Turmeric Powder Salt 2-3 tbsp Lemon juice 1/8 tsp Asafoetida 1/4 cup curry leaves 1/4 tsp Mustard seeds 2-3 No. Dry Red whole chilies 1 tbsp Kasoori methi 2 tbsp garlic chopped or mashed 1/2 cup Onions chopped 5-6 No. Green chilies slit 1/4 tsp Cumin powder 1/2 tsp Fennel powder 1/2 tsp Coriander powder

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. These shrimps are amazingly delicious.

   
2. These can be served as an appetizer and also as a side dish.

   
3. Wash and clean the shrimps. Once thaw [ I am using frozen ones] take the tails off. If you are using fresh, just take the tails off.

   
4. Add Ginger garlic paste, Tandoori powder, Red chili powder, salt, turmeric powder, and Lemon juice to the shrimps.

   
5. Mix everything well and keep the Shrimps marinated for 20-30 minutes.

   
6. Add a teaspoon of oil to a pan and cook for 5 minutes. Take them out and keep them aside.

   
7. Add the remaining oil to the pan. Add asafoetida, mustard seeds, and curry leaves. Let them splutter.

   
8. Add the red chilies and garlic.

   
9. Add the Kasoori methi and mix well.

   
10. Add the roughly chopped onions. Saute till they are soft.

    
11. Add the green chilies.

    
12. Add the Shrimps.

    
13. Add the coriander powder, cumin powder, and fennel powder

    
14. Mix everything well and cook for another 5 minutes.

    
15. Serve hot.