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Shrimp Pakoras

Shrimp Pakoras with Naan and Cucumber Raita

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Recipe Details


While pakoras—spiced, Indian-style fritters—are traditionally eaten as an appetizer or street food snack, we’re making them the star of tonight’s dinner. Shrimp are tossed in a Madras curry and chickpea flour batter, then shallow-fried until golden and crispy and served over toasted naan. The raita, a condiment made here with cucumber and yogurt, adds cool, creamy contrast to the fritters. Your neighborhood Indian restaurant will have to wait another night—this restaurant-worthy dish is too good to pass up.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 770
  • Protein 44g
  • Total Carb 87g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cilantro
    1/8 ounce
  • lemon
  • shallots
  • ginger
    1/8 ounce
  • garlic
    2 cloves
  • chickpea flour
    1/2 cup
    chickpea flour
  • Madras curry powder
    1 teaspoon
    Madras curry powder
  • naan breads
    naan breads
  • baby spinach
    3 ounces
    baby spinach
  • shrimp
    10 ounces
  • English cucumber
    English cucumber
  • low-fat yogurt
    1 container
    low-fat yogurt

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large high-sided pan
  • aluminum foil
  • 10" medium pan


  • Soy
  • Crustacean Shellfish
  • Egg
  • Milk
  • Tree Nuts
  • Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Roughly chop cilantro leaves and stems. Halve lemon. Peel shallots and thinly slice into rings. Trim and discard skin of ginger. Mince garlic and ginger together, and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic and ginger are broken down and a paste forms, then place in a medium bowl. 

  2. Make batter and toast naan

    Make batter and toast naan

    Add chickpea flour, curry powder, ⅓ cup water, ¼ teaspoon salt, and pepper to bowl with garlic-ginger paste, and whisk to combine. Set aside. Heat a large nonstick pan over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add naan and toast, working in batches as needed, until warmed through, about 2 minutes per side. Stack naan and wrap in foil to keep warm, reserving pan.

  3. Sauté spinach and batter shrimp

    Sauté spinach and batter shrimp

    Heat 2 teaspoons canola oil in a medium pan over medium heat. When oil is shimmering, add shallots and cook, stirring, until softened, 3-4 minutes. Add spinach and stir to wilt, 1-2 minutes more. Remove pan from heat and set aside. Meanwhile, pat shrimp dry with paper towel and season with ½ teaspoon salt. Add shrimp to batter and gently toss to coat. 

  4. Fry shrimp pakoras

    Fry shrimp pakoras

    In pan from naan, add enough canola oil to reach ¼ inch up sides of pan. Heat over medium high. When oil is shimmering, using tongs or a fork to allow excess batter to drip off, add 1 shrimp to pan. If oil sizzles immediately, keep going. If not, try again once the oil is hotter. Add remaining shrimp in batches, stirring occasionally, until crisp and golden, 3-5 minutes. Using a slotted spoon, transfer pakoras to a paper towel–lined plate to drain.

  5. Make cucumber raita

    Make cucumber raita

    Line a separate medium bowl with paper towels or a clean kitchen towel. Grate cucumber on the large holes of a box grater; alternatively, finely chop. Add cucumber to prepared bowl, wrap in towel(s), and squeeze out and discard any excess moisture. Return drained cucumber to bowl and stir in yogurt, half of cilantro, juice of ½ lemon, and ¼ teaspoon salt

  6. Plate shrimp pakoras

    Plate shrimp pakoras

    Divide naan between serving plates and top with sautéed spinach, then shrimp pakoras. Drizzle over cucumber raita and garnish with remaining cilantro. Cut remaining lemon into wedges for squeezing over. Dig in! 

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