Father’s Day is around the corner, so what better way to treat the special men in our lives than a plate of Masala Shrimp! It is fiery, packed with tons of flavor, and easy to prepare even for children! This recipe is made using Shan’s masalas so you don’t have to do any hard work but just add the masalas to the shrimp, along with some oil, cilantro, and Kasuri Methi and marinate it and bake it when you are ready to eat!

I have made this dish a few times since my husband turned pescatarian and it is always a big hit with the family. You can enjoy the Masala Shrimp as an appetizer, or a full meal. Our favorite way of eating it is with warm tortillas topped with cabbage and green chutney. You can easily add it to pastas, sandwiches, couscous, quinoa or rice.

If you don’t have Shan’s masalas, see my comments below on how you can make it using basic pantry masalas and still achieve the same taste and flavor.

What kind of Shrimp can I use to make Masala Shrimp?

You can use any kind of shrimp that is available at your local grocery store. I opted to use frozen shrimp by Waterfront Bistro. It is a wild caught Argentine Red Shrimp. It does come with shell and tail on but it is deveined. The shell comes off really easily once it is defrosted. This by far is my favorite shrimp to use as it is large in size (shrimp shrinks once cooked) and I love the fact that I don’t have to use the whole bag at one time and freeze it for later use.

Can I prepare the Masala Shrimp ahead of time?

You can marinate the shrimp the night before, but you will have to cook it 10-15 minutes before you are ready to eat. Shrimp does not take long to cook and is best enjoyed fresh. I feel like it loses its texture if it sits for too long. The tastes of the masalas really come through if eaten right away.

What’s the best way to remove the shell?

I use a colander and wash the shrimp in cold water and allow it to defrost for an hour which makes taking off the shells a breeze. I would not encourage you to defrost in a microwave as it might cook the shrimp which will make it hard and chewy when you bake it. You can also defrost it by placing it in your refrigerator overnight.

What can I enjoy the Masala Shrimp with?

Cilnatro and Mint Chutney

Persian Rice with Tahdig

Onion Kulcha

Pudina Naan