🍤 Robyan Maqli (Fried Shrimp)
Robyan maqli is Gulf-style fried shrimp: plump shrimp marinated with garlic, turmeric and chili, dusted in seasoned flour and fried until crisp and golden. The coating is light and crunchy, the shrimp juicy, with a warm, gently spicy kick. It is served hot with lemon wedges, often as a starter or alongside rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g shrimp, peeled and deveined
- 3 garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp chili powder
- 80 g flour
- Oil for frying
- Salt
- Lemon wedges
Method
- Toss the shrimp with garlic, turmeric, chili and salt; leave 15 minutes.
- Coat the shrimp lightly in the flour and shake off the excess.
- Fry in hot oil at about 180 °C for 2–3 minutes until golden.
- Drain on paper and serve hot with lemon.
How to make it lighter
- Shake off excess flour — a thinner coat absorbs less oil.
- Pan-fry in a little oil or use an air fryer to cut calories noticeably.
- Pair with salad instead of fries to keep the meal moderate.
History
Shrimp has long been fished in the waters of the Gulf, and fried robyan is a favourite in seafood restaurants in Kuwait and Bahrain today.
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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 →