🍤 Broasted shrimp
Broasted shrimp are large prawns dipped in egg, coated in seasoned flour and pressure-fried or deep-fried until the crust is crunchy and the shrimp inside stay juicy. A favourite on the menus of Gulf broast restaurants, they are served with French fries, garlic sauce, lemon and sometimes a spicy dip.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g large raw shrimp, peeled and deveined, tails on
- 2 eggs, beaten
- 150 g plain flour
- 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp chilli
- Oil for frying
- Lemon wedges to serve
Method
- Pat the shrimp dry and season lightly with salt.
- Mix the flour with the spices. Dip each shrimp in the egg, then press into the flour; repeat for a thicker crust.
- Fry at 175 °C in batches for 2–3 minutes until golden and the shrimp are cooked through.
- Drain on a rack and serve hot with lemon.
How to make it lighter
- Single-coat the shrimp: one layer of flour absorbs much less oil than a double dip.
- Squeeze lemon over them instead of dipping in garlic sauce.
- Swap the fries for a salad — shrimp are already a high-protein main.
History
Broasted shrimp is a seafood spin-off of broasted chicken, the pressure-fried dish that became a fast-food staple in Saudi Arabia, Yemen and the Gulf states. Today it is a standard item in broast and seafood restaurants across the region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →