If prawns are a favorite in your house, this Kerala Prawn Bake is one of the best ways to prepare them. It’s quick to make, packs an incredible amount of flavor, and really tastes like something you’d eat at a restaurant.
This Kerala Prawn Roast, also known as Chimeen Roast, is so hard to resist that you’ll want to make it every day. Don’t worry though, this is one of the easiest recipes to make. We make fresh masala, thus ensuring bold, intense flavors. And since the shrimp go right into the masala, it’s a really convenient one-pot meal.
This baked shrimp recipe is such an easy way to bring coastal flavors into your home and kitchen. I love serving this as a party appetizer and it’s gone in no time! But it makes a great Sunday lunch with some down dose, appamsor even alone gave and roti.
skip to section: Baked Shrimp
Ingredients for Baked Kerala Prawns
Prawns: Peeled and gutted. Fresh shrimp give the best flavor, but frozen shrimp will work as well, as long as they are completely thawed and drained.
Marinade: Crushed garlic, crushed ginger, coriander powder, cumin, crushed pepper, Kashmiri chili, turmeric, fennel seed powder and garam masala.
Sambar Onion: Halved. They caramelize quickly at a high temperature and give a natural sweetness to the roast.
Curry leaves: It is used liberally, both in frying and as a fresh finish.
Green Chillies: Cut, for heat and flavor.
Coconut oil: I used coconut oil for that authentic Kerala flavor, but any neutral oil will work if you prefer.
Richa’s best tips
- Use a large flat pan. This is the most important step. The shrimp should be in a single layer so they bake and caramelize instead of stewing. If your pan is too small, fry in batches.
- Do not move the shrimp too much after adding them. Let them sit undisturbed for 1-2 minutes to get proper contact with the pan and develop a char on the surface.
- Marinate for at least 15 minutes. The spices need some time to work in the shrimp. Skipping or rushing this step will give you soft shrimp with flavor only on the outside.
- Finish with a drizzle of coconut oil right at the end. This is optional but traditional and adds flavor and richness that ties the whole dish together.
- Prepare shrimp immediately: If you’re using frozen shrimp, it’s really important to thaw them properly to prevent spoilage and contamination. Please see my article on how to defrost shrimp properly for all tips and tricks.
Frequently asked questions
Prawn Roast is a Kerala dry dish where the prawns are cooked in a spiced masala at high heat until everything caramelises and coats the prawns. It is different from prawn curry because there is no sauce. Masala is baked directly into the prawns, giving them an intense, concentrated flavour.
Once the shrimp are in the pan, they are ready in about 4-5 minutes. The key is high heat and don’t overcook them. As soon as they roll up and turn pink, they are ready. Even more, and they become chewy and rubbery.
Chicken works well with the same masala, but you will need to increase the cooking time considerably as chicken takes longer than prawns. Fish fillets, such as sea bass or monkfish, also work, just hold them carefully so they don’t fall apart in the pan.
yes Thickly sliced mushrooms cook very well in this masala. Obviously, they won’t taste like shrimp, but the masala and coconut oil give them a wonderful coastal flavor. Baby corn cut lengthwise also works well.
Storage Tips
- In the fridge: Store in an airtight container for up to 2 days. The flavor holds up well overnight, although the shrimp won’t be as crispy as when freshly cooked.
- Freezing: Not recommended. Shrimp change their texture significantly after being frozen and reheated, becoming rubbery and chewy.
- Reheating tip: Heat in a hot pan for a minute or two, not in a microwave. The pan brings back some of that seared finish and keeps the shrimp from becoming rubbery.
Serving ideas
This Kerala Prawn Roast works as an appetizer or as part of a larger meal. Here are some ways to enjoy it:
- With Jira Rice: The easiest way to enjoy it. Roasted Masala on Prawns with Cumin Rice is a great combination.
- With Neer Dosa: The soft, lacy neer dosa with this spicy prawn roast is one of the best combinations you can make at home if you want to have Kerala style prawn roast.
- With tender coconut appam: Another classic combination from Kerala. The soft appams soak up all that roasted masala beautifully.
- By itself: With a squeeze of lemon and some chopped onion on the side. Perfect as a snack or with a cold drink.
did you know
Shrimp turn pink when cooked due to a pigment called astaxanthin. In raw shrimp, this pigment is bound to a protein that masks their color, making the shrimp appear gray or translucent. Heat breaks this bond and releases astaxanthin, which is naturally bright pink-orange. This is the same pigment that gives flamingos their colorbecause flamingos eat large amounts of shrimp and algae that are rich in astaxanthin.
If you’ve been looking for a baked shrimp recipe that’s quick, flavorful, and feels like a proper coastal meal, this is it. It’s become a favorite in our house for good reason.
Do it, enjoy it and come tell me about it on Instagram @my_foodstory. I have a feeling you’ll be doing it again soon.
Watch Kerala Prawn Roast Recipe Video
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Marinating shrimp
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Take the shrimp and all the marinating spices listed in a bowl, mix well and set aside to marinate for 15 minutes.
400 grams of shrimps, 8 cloves of garlic, ¾ inch ginger, 2 tablespoons coriander powder, ½ teaspoon cumin powder, ½ teaspoon ground pepper, 1 teaspoon Kashmiri chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon fennel seed powder, ¼ teaspoon garam masala powder
Baked shrimp
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Heat 2 tbsp coconut oil in a flat bottomed pan, add fennel seeds and once they crackle, add onions, 2 curry leaves, green chillies and fry for 1 ½ minutes until light golden.
3 ½ tablespoons of coconut oil or any neuralgic flavored oil, ½ teaspoon fennel seeds, ½ cup halved sambar onion, 4 stalks of curry leaves, 2 green chilies
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Mix 1 teaspoon of chili powder in 2 tablespoons of water to form a paste.
1 teaspoon Kashmiri chili powder
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Add the marinated shrimp, ½ teaspoon salt, and spread the shrimp in a single layer in the pan to cook well. If the shrimp are piled on top of each other, they get smothered and don’t cook well. Cook for 1-2 minutes without touching. Add chili paste, stir well and cook for 2-3 minutes and remove from heat.
½ teaspoon of salt
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Drizzle 1 ½ tablespoons of coconut oil on top, which is optional but adds authentic flavor and aroma.
Calories: 228kcal, Carbohydrates: 9g, Protein: 21g, fats: 13g, Saturated fats: 10g, Polyunsaturated fats: 0.5g, Monounsaturated fats: 1g, Trans fats: 0.01g, Cholesterol: 161mg, sodium: 505mg, potassium: 383mg, Fibers: 2g, sugar: 3g, Vitamin A: 339IU, Vitamin C: 27mg, calcium: 106mg, Iron: 1mg
This article was researched and written by Harita Odedra.
