Shrimp chaat



Whether you’re having a small dinner party with your favorite girlfriends or planning a date night at home with your significant other, shrimp chaat makes the perfect appetizer. Pair it with a crisp Sauvignon Blanc and voila, you’ve got the perfect appetizer.

Recipe created by Kuki Bakshi
Serves: 3-4

Method for Cleaning Shrimp:

  • 1/2 pound large white shrimp peeled and deveined
  • 2 TBS distilled white vinegar
  • In a bowl mix shrimp and vinegar, keep in a refrigerator for an hour.
  • Remove shrimp from the refrigerator.  Wash with cold water to remove any trace of vinegar. Use paper towel to dry well.

Marinade for Shrimp:

  • 1/8 tsp thyme
  • 1/4 tsp lemon pepper
  • 1/2 tsp finely chopped green chilli or to taste
  • 1/4tsp paprika
  • 1/4tsp freshly ground black pepper
  • 2tsp fresh lime juice
  • 1TBS chopped cilantro
  • 1/4tsp salt

Marinate the shrimps for 2 hours or overnight in the refrigerator. Before cooking bring shrimp out of the refrigerator.


  • Sliced English cucumbers
  • Chopped cilantro
  • Slices of lime
  • Large slices of green onions

Ingredients for cooking shrimp:

  • 1 TBS olive oil
  • 1/2tsp minced or grated garlic
  • 1/4tsp chat masala or to taste
  • 2tsp fresh lime juice


Use a heavy skillet pan. Heat the pan on a medium heat. First spray the pan with any non- stick spray. When pan is hot add olive oil. In hot oil add minced garlic. When garlic start to turn light pink add the marinated shrimps. Stir fry for 4 to 5 minutes until the shrimp is pink in color. Add lime juice and chat masala.

Garnish and serve immediately.


         securedownload    Kuki Bakshi was born in New Delhi, India, but grew up in Bangkok, Thailand. The daughter of a diplomat and wife of a Navy officer, she learned and perfected the art of hosting. As a young, newly married woman, she discovered her talent and passion for cooking, concocting new dishes inspired by her  heritage and the places she lived. Her talent for the culinary arts grew thanks to her husband who, for many years, has served as her tester.  Her talent has  not gone unrecognized. Her recipes have been featured in the Post & Courier,  Charleston Magazine and Audrey Magazine.  She has also taught Indian  cooking at local establishments in Charleston, SC, where she lives with her husband, Sati.


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