How to make Shrimp Vada -

Deliciously crisp vadas made with shrimps mixed with masalas and potatoes.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Shrimps (श्रिंप/ छोटे झींगे), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

Shrimp Vada

Shrimp Vada Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Shrimp Vada Recipe

  • Shrimps 1 cup

  • Oil 1 tablespo to shallow fry

  • Coriander seeds 1 tablespoon

  • Dried red chillies stemmed 2-3

  • Fresh coconut scraped 2 tablespoons

  • Salt to taste

  • Onion finely chopped 1 medium

  • Potato boiled, peeled and mashed 1 large

  • Tamarind pulp 1 teaspoon

  • Semolina (rawa/suji) fine 1/2 cup


Step 1

Heat one tablespoon oil in a small nonstick pan. Add the coriander seeds and dried red chillies and sauté for a few seconds. Take the pan off the heat.

Step 2

Transfer the coconut, chilli-coariander mixture in a grinder jar and grind to a coarse paste using very little water.

Step 3

Take the shrimps in a bowl. Add salt, onion, potatoes and the ground mixture. Add the tamarind paste and mix well.

Step 4

Heat sufficient oil in a shallow nonstick pan.

Step 5

Spread the semolina on a plate evenly.

Step 6

Divide the prawn mixture into equal portions and roll into balls. Flatten the balls and roll in semolina.

Step 7

Shallow fry till golden brown and crisp on both the sides.

Step 8

Drain on absorbent paper and serve hot with tomato ketchup or coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.