Pan-Seared Spicy Shrimp

This is a basic pan seared shrimp recipe that has been cooking in my household for many many years. And no matter what day of the year, I am always ready for some yummy spicy shrimp often paired with white rice and kokum kadhi (curry). The key to cooking shrimp is not overcooking it - make sure it is not pink in the inside before serving.  

Ingredients and Method:

12 Tiger shrimp
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/8 tsp tamarind
Salt
Handful of Wheat flour and Rava (Semolina)

1. Wash and pat dry the shrimp.
2. Season with red chilli powder, turmeric, tamarind, tamarind, and salt.
3. Heat oil on a skillet.  Keep the flame on low to medium.  Coat all the shrimp with the wheat flour and rava.  The rava makes the shrimp crispy.  Cook for 3 minutes. Flip, cover, and cook for another 3 minutes. 
4. Uncover the lid and let sear for another few minutes. Make sure the shrimp is not pink on the inside before serving.