Talela Shrimp Recipe

Talela Shrimp Recipe
My son absolutely loves seafood, particularly shrimp dishes. This recipe is one of his personal favorites; it is a wonderful combination of delicious Indian flavors. I hope you enjoy it as well. It’s tasty, quick and very easy to prepare. It's a true family favorite, especially with the kids. Feel free to make this dish using your favorite variety of fish or even paneer. This makes for a delicious appetizer or side dish.

In my mother tongue of Marathi, “talela” means fried.

This basic recipe also works well with fish. Any firm white fish fillet will work (tilapia, sole, cod, halibut, flounder, pollock, grouper, mahi-mahi, sea bass…). Just cut the fish into 1.5” pieces and add only 1 tbsp or cornstarch along with 1 tbsp of rice flour - then follow the recipe as written.

TALELA SHRIMP (Pan Fried Spicy Shrimp)


1 lb shrimp (medium-large size), peeled & de-veined, tail-on
2 tbsp rice flour (or cornstarch)
½ tsp turmeric
1 tsp ground cumin powder
1 tsp ground coriander powder
1 tsp smoked Spanish paprika
1 tsp kala/goda masala (you can also use Malvani masala powder)
1 tsp red chili powder, to taste
salt & pepper, to taste
oil as needed, vegetable or canola
lemon or lime wedges


Rinse the shrimp, drain well and pat dry.

In a shallow baking dish, combine the rice flour with the spices (turmeric, ground cumin powder, ground coriander powder, paprika, kala/goda masala, red chili powder, salt and pepper). Mix well to combine and add all the shrimp so they have a light and even dusting of rice flour & spices. Now add 1 tbsp of oil and mix well to coat. Let sit for 5-6 minutes before use.

Heat a large skillet on medium heat. Cast iron skillets (tawa) are absolutely perfect for this recipe, so if you have one, by all means, use it. When hot, add a tbsp or so of the oil and swirl it around so the bottom of the skillet is evenly coated. Carefully add a few of the shrimp in a single layer. This may need to be done in batches. Cook each shrimp for just a few minutes on one side, then carefully turn the shrimp and let it brown on the other side for just 30-45 seconds. Do not overcook. You can add a little oil if needed. The outside of the shrimp should be golden brown and slightly crispy while the inside should be fully cooked yet still succulent. Remove the shrimps from the skillet, drain well on a paper towel. Garnish with lemon or lime wedges, serve hot as a side dish or serve them as an appetizer with your favorite chutneys and sauces.

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