How to cook shrimp fish
How to cook shrimp fish is a easy Bangladeshi recipe that serves 4. 320 calories per serving. Recipe by Samiul Fact 100K on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $16.97 total, $4.24 per serving
Ingredients
- 1 kg Raw Shrimp, peeled and deveined (medium size, shells removed)
- 500 ml Vegetable Oil (for deep frying; neutral oil such as canola or sunflower)
- 1 large Onion (finely sliced)
- 5 pieces Garlic Cloves (minced)
- 2 cm Fresh Ginger (peeled and minced)
- 2 pieces Green Chili (slit lengthwise; adjust to heat preference)
- 1 tsp Turmeric Powder (ground)
- ½ tsp Cumin Powder (ground)
- 1 tsp Coriander Powder (ground)
- 1 tsp Salt (or to taste)
- ¼ tsp Black Pepper (freshly ground)
- 2 tbsp Lemon Juice (freshly squeezed)
- 2 tbsp Fresh Cilantro (chopped for garnish)
Instructions
Clean the Shrimp
Rinse the peeled shrimp under cold water, pat dry with paper towels, and set aside in a mixing bowl.
Time: PT5M
Heat Oil for Frying
Add 300 ml of vegetable oil to the pan and heat over medium‑high heat until it reaches about 180°C (oil should shimmer but not smoke).
Time: PT5M
Temperature: 180°C
Fry the Shrimp
Working in batches, add the shrimp to the hot oil and fry for 2‑3 minutes until they turn pink‑golden and are just cooked through. Remove with a slotted spoon onto paper towels to drain.
Time: PT6M
Temperature: 180°C
Sauté Aromatics
Discard excess oil, leaving about 2 tbsp in the pan. Reduce heat to medium, add sliced onion, minced garlic, ginger, and green chilies. Sauté for 2 minutes until fragrant and onion is translucent.
Time: PT2M
Temperature: Medium
Add Spices
Sprinkle turmeric, cumin, coriander, salt, and black pepper over the aromatics. Cook for 30 seconds, stirring quickly to toast the spices.
Time: PT1M
Temperature: Medium
Combine Shrimp and Sauce
Return the fried shrimp to the pan, toss to coat evenly with the spiced aromatics. Cook for another 2 minutes so the flavors meld.
Time: PT2M
Temperature: Medium
Finish with Lemon and Cilantro
Remove from heat, drizzle lemon juice over the shrimp, and sprinkle chopped cilantro. Give a final gentle toss.
Time: PT1M
Nutrition Facts
- Calories
- 320
- Protein
- 22 g
- Carbohydrates
- 8 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten-Free, Low‑Carb
Allergens: Shellfish
Ingredient Substitutions
- Instead of Raw Shrimp, peeled and deveined: Langoustines, Prawns
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Green Chili: Red chili flakes (½ tsp)
- Instead of Turmeric Powder: Curry powder (½ tsp)
- Instead of Cumin Powder: Ground coriander (½ tsp)
- Instead of Coriander Powder: Cilantro leaves (fresh)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Large Frying Pan or Wok
- Knife
- Cutting Board
- Mixing Bowl
- Spatula or Slotted Spoon
- Paper Towels
- Measuring Spoons
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Cleaning the shrimp thoroughly to remove any grit
- Ensuring oil reaches the proper frying temperature (≈180°C)
- Not overcrowding the pan during frying
- Coating the shrimp quickly with hot spices to avoid overcooking
Chef Tips from the Video
- Use peeled, deveined shrimp for a cleaner eating experience.
- For extra crunch, dust shrimp lightly with cornstarch before frying.
- A squeeze of fresh lemon right before serving brightens the flavors.
Troubleshooting
Shrimp turn rubbery or tough.
Do not over‑cook; shrimp are done when they turn pink and opaque. Fry only 2‑3 minutes and finish in the sauce for a brief additional cook.
Oil is not hot enough and shrimp absorb oil.
Heat oil to 180°C before adding shrimp. Test with a small piece; it should sizzle immediately.
Spice mixture burns and becomes bitter.
Stir continuously and keep heat at medium. If it looks dry, add a splash of water.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat gently in a skillet.
Freezer: Can be frozen for up to 1 month; thaw in refrigerator and reheat.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the cleaned shrimp with a pinch of salt and half the lemon juice for 15 minutes before cooking for extra flavor.
- Fried shrimp can be prepared ahead and reheated quickly over medium heat.
Frequently Asked Questions
What is the cultural significance and history of fried spicy shrimp in Bangladeshi cuisine?
Fried spicy shrimp, known locally as "Chingri Bhaja," is a beloved street‑food staple in Bangladesh, often served at family gatherings, festivals, and as a side dish with rice. The dish showcases the country's love for bold spices and fresh seafood from its extensive riverine and coastal regions.
What are the traditional regional variations of fried spicy shrimp in Bangladeshi cuisine?
In coastal districts like Chittagong, the shrimp may be marinated with mustard oil and fenugreek seeds, while in Dhaka the version is lighter, using just garlic, ginger, and green chilies. Some regions add a touch of mustard paste for extra heat.
How is fried spicy shrimp traditionally served in Bangladesh?
It is typically served hot, garnished with fresh cilantro and a wedge of lemon, alongside plain steamed rice or flatbreads such as roti. It may also be paired with a simple cucumber salad to balance the heat.
During which occasions is fried spicy shrimp traditionally prepared in Bangladeshi culture?
The dish appears at celebrations like Eid, weddings, and harvest festivals, as well as during casual family meals and roadside snack stalls. Its quick preparation makes it ideal for impromptu gatherings.
What other Bangladeshi dishes pair well with fried spicy shrimp?
Fried spicy shrimp pairs beautifully with "Begun Bhorta" (mashed roasted eggplant), "Aloo Bhorta" (mashed spiced potatoes), and a side of "Dal" (lentil soup). A simple cucumber‑yogurt raita also balances the heat.
What are the authentic traditional ingredients for fried spicy shrimp versus acceptable substitutes?
Authentic ingredients include fresh river or sea shrimp, mustard or vegetable oil, garlic, ginger, green chilies, turmeric, cumin, coriander, and salt. Substitutes can be any neutral oil, red chili flakes for chilies, and ground ginger if fresh is unavailable.
What are the most common mistakes to avoid when making fried spicy shrimp at home?
Common errors include over‑cooking the shrimp, using oil that isn’t hot enough, overcrowding the pan, and burning the spice mixture. Each leads to tough shrimp or a bitter flavor.
Why does this fried spicy shrimp recipe use a quick fry‑then‑sauté method instead of cooking the shrimp directly in the sauce?
Frying first locks in moisture and creates a crisp exterior, while the brief sauté with spices adds flavor without making the shrimp soggy. Directly cooking in sauce can result in a softer, less textured shrimp.
Can I make fried spicy shrimp ahead of time and how should I store it?
Yes, you can fry the shrimp ahead and store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat and add a splash of oil to revive crispness.
What texture and appearance should I look for when the fried spicy shrimp is done?
The shrimp should be pink‑golden, slightly crisp on the outside, and opaque throughout. The spice coating should be glossy, not dry or burnt.
What does the YouTube channel Samiul Fact 100K specialize in?
The YouTube channel Samiul Fact 100K focuses on fun, relatable cooking challenges and quick Bangladeshi home‑cooking tutorials, often featuring everyday ingredients and humorous storytelling.
How does the YouTube channel Samiul Fact 100K's approach to Bangladeshi cooking differ from other cooking channels?
Samiul Fact 100K blends casual conversation with step‑by‑step instructions, emphasizing improvisation and real‑life kitchen scenarios, whereas many channels present polished, scripted recipes. This makes the content feel authentic and accessible.
Last updated: August 19, 2026
