Passionate about shrimp? We have the best recipes for you!

If the thought of shrimp makes you salivate, look no further. Here are the best and easiest prawn recipes from the best restaurants in Mumbai..

There is nothing better than the taste and sight of some delicious prawns on a plate. Sautéed, curried, or mildly flavored, this seafood is unique. So if you have frequent and irresistible cravings for prawns, we’ve got you covered with recipes from Mumbai chefs.

Recheado Prawns from Fresh Catch by Francis, Bandra West

Fresh Catch was first launched on the Mahim lanes by Francis Fernandes in 1998. Featuring homemade delicacies from North Kanara of Karwar (on the border of Goa and Karnataka), Fresh Catch does not disappoint in the least. The Prawns Recheadas is one of his renowned recipes. Chef and co-owner Ankita Fernandes shares the unique yet typical recipe for this famous, spicy, reddish-orange masala from Goa.

Location: 2nd Floor, Khan House, Hill Rd, Above McDonald’s, Next to Stanislaus School, Bandra West, Mumbai, Maharashtra 400050

Ingredients

1. 20 kashmiri chilies

2. ½ teaspoon cumin

3. 8-10 teeth

4. 1/2 to 2-inch cinnamon stick

5. ½ teaspoon peppercorns

6. 10-13 cloves of garlic

7. 5 tablespoons lemon juice

8. 1 onion

9. 1 large tablespoon of oil

10. Salt to taste

Method

• Saute onion in oil until translucent.
• Soak the rest of the spices in lemon juice for 10 minutes.
• Add the soaked spices along with the onion in a grinder and make a smooth paste.
• Add more salt if necessary.
• Rub this paste over the shrimp preparation.

(for the prawns)

• Take about 5-6 large prawns, add a pinch of salt and mix.
• Cover the prawns with the marinade and let stand for about 30 minutes.
• Fry the prawns on both sides over low heat for 7-10 minutes, depending on the size of the prawns.
• Serve hot.

Note: Lemon juice can be substituted for vinegar if you wish to store it in the refrigerator. It lasts about two weeks.

Prawns with butter and garlic from Mahesh Lunch Home, Saki Naka and Thane

Established in 1977, Mahesh Lunch Home spearheaded Mangalorean food to new heights. Mahesh Lunch Home has now become one of the most recommended restaurants for seafood in Mangalore. Its unique blend of spices does justice to the kitchen’s rich heritage while maintaining superior levels of quality.

Butter Pepper Garlic Prawns is without a doubt one of the best dishes to enjoy at Mahesh Lunch Home. Assorted and varied flavors seem to come together, leading to perfection. Executive Chef Vinayak Patil shares the recipe for one of his best work.

Place: Mahesh Lunch Home, Andheri Kurla Road, Saki Naka, Andheri(E), Mumbai 400049 | Mahesh Lunch Home, Vihang Garden, Pokhran Road No.1, Near Raymond’s, Thane (W) 400606

Ingredients

1. Prawns: 6ns

2. Minced garlic: 15g

3. Celery: 5g

4. Black pepper: 3g

5. Onion: 10g

6. Ginger: 3g

7. Fish oil: 2ml

8. Sesame oil: 2ml

9. Butter: 20g

10. Turmeric: 1g

11. Spring onion: 1g

12. Rice wine: 5ml

13. Salt to taste

14. Oil

15. Corn flour: 5g

16. Eggs: 1

(Mix well, keep and reserve for 5 minutes)

Method

• Marinate the prawns with salt and pepper, then coat them with the ingredients mentioned above and set aside.
• Heat the pan and add butter. Then add the garlic, celery, onion, ginger.
• Sauté until browned, then add the turmeric. Spice with salt and pepper
• Stir well then add shrimp, sesame oil, fish oil, rice wine and spring onion.
• Stir well and serve once the prawns are cooked. Garnish with spring onion.