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shrimp tempura in a bowl

Pakistani Style Deep-fried Shrimp Recipe

This recipe for Pakistani-style deep-fried shrimp is a super fun addition to your party menu. They are crunchy, flavorful, and work really well as an appetizer.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Pakistani Cuisine
Servings 8 people


  • 1 Saucepan


  • 1 pound ~500 grams jumbo shrimp or prawn peeled, deveined and thawed


  • 1 egg beaten
  • 2 tablespoon finely chopped cilantro leaves
  • 1 bird’s eye chili finely chopped
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon salt or to taste
  • 1 teaspoon red chili powder
  • Juice of 1 lemon


  • 1 ½ cup all purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon white pepper
  • 1 teaspoon salt or to taste
  • 1 cup water

For Frying

  • 1 cup neutral oil canola, sunflower or vegetable
  • ½ cup all purpose flour (add more as needed)


  • In a large bowl, add the beaten egg and all marinade ingredients (cilantro, chili, ginger, garlic, salt, red chili powder and lemon juice). Mix until well-blended.
  • Add shrimp/prawn to the marinade, and coat well. Set aside.
  • In another large bowl, get the batter ready. Add 1 cup flour, baking soda, white pepper and salt. Mix well. Add water gradually, mixing it with a fork until well-blended. It’s okay if the mixture is a bit stiff.
  • Drain the egg marinade into the batter mixture, leaving the shrimp/prawn behind.
  • Beat the egg marinade into the flour batter with a fork until smooth. Make sure there are no lumps.
  • Now get your frying station ready. In a separate plate or bowl, pour ½ all purpose flour to coat the shrimp/prawn, and place it right besides the stove. In a small saucepan, heat oil.
  • Dip the shrimp/prawn into the batter, and then coat it really well with the dry flour. Spoon the flour over it if you have to, and add more as needed.
  • Once the oil is hot, gradually lower the battered shrimp into saucepan, and fry each side for roughly 1 ½ minute until crispy. Once the oil is piping hot, you can gradually lower the heat as you make your way to the rest of the shrimp/prawn.
  • Line a serving plate or bowl with a paper towel. Once done, place the prepared shrimp/prawn on it to drain.
  • Serve hot with a dipping sauce of your choice.