Pudina Shrimp (Prawn) Recipe

Looking for a quick and tasty shrimp recipe? Try Pudina or “mint” Shrimp. With a few ingredients, little prep time and many cooking options, you can impress your family and friends with this flavorful appetizer.

Prep Time: 10 minutes plus minimum 10 minutes marination time
Cook Time: 2 minutes on each side
Serves: 4


Shrimp (Prawns) – approx 10 ounces (about 15 20/25 grade shrimp)
Mint Leaves – handful
Garlic – 5 large cloves
Ginger – 2 inch piece
Green Chilies – to taste
Oil – 1/2 Tbsp
Lemon/Lime Juice – 1 Tbsp or to taste
Black Pepper – 1/2 tsp
Salt – 1/2 tsp or to taste

For garnishing: Lime wedges and mint leaves


1. Defrost, wash, devein and pat dry Shrimp.
2. Add remaining ingredients into a blender or spice grinder and grind to a smooth paste.
3. Coat Shrimp with ground mixture and marinate for minimum of 10 minutes in the refrigerator (can marinate up to overnight for added flavor).
4. Cooking options: (a) Cook 2 minutes on each side on a hot skillet lightly coated with oil (b) Broil in the oven (2 min each side) by arranging shrimp on a baking tray that is foil lined and lightly coated with oil (c) Grill shrimp on an indoor grill like George Foreman
5. Skewer shrimp with bamboo skewers soaked in water for presentation.
6. Squeeze fresh lime juice before serving. Serve hot.

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0 thoughts on “Pudina Shrimp (Prawn) Recipe

  1. Hi Hetal and Anuja,
    Love your recipes, which are super easy to follow and adapt. I enjoy cooking like you do.

    Question for this recipe – Can one substitute dry pudina for fresh? If so, any suggestions on quantities?

    1. Hi Nikki,

      We have not tried dried mint leaves in this recipe so don’t have an accurate amount, but it should work. Try adding 1 tsp at a time to the marinade and taste it. Keep in mind that the flavor of the dried mint will release over time.

  2. Hey girls,

    Heard all praises from my mother about the Pudina Shrimp…being a new cook love all your simple preps and appealing dishes…thanks guys

  3. Umm..I was wondering if u could use cilli powder and different things to make it nice…
    And when i make it it doesnt taste right
    can you help me please by adding another prawns recipe

  4. Umm..I was wondering if u could use cilli powder and different things to make it nice…
    And when i make it it doesnt taste right
    can you help me please by adding another prawns repice with masalas (wrong spelling)

  5. hey hetal & anuja

    your channel show me the curry is just a blessing to me. i follow ur receips most of the times…keep up the good work.god bless you. loads of love.

  6. You guys share a great chemistry! 🙂 love watching the two of you and of course the recipes are all great.
    can I use paneer or potatoes instead of shrimp?

    1. Thanks Shraddha!

      Yes, you can use the same marinade for many different things (different veggies, too). The only thing that will change is the cooking time, depending on what you are cooking. Paneer should be approximately the same as shrimp, but potatoes will take longer to cook. Also, potatoes may be better in the oven.

  7. Shrimp looks super flavorful,aromatic n yummy…my mouth is watering…any leftovers girls…betn I m also getting Ajax error msg…just thought to let u knw…

  8. Thanks a lot for all the fabulous recipes… Love you girls and your website.. You are my life savers.. Long ago when I didn’t know about you girls I used to struggle everyday thinking of what to make but now I just have to search for an ingredient available in my pantry and a list of amazing recipes pop up.. Tried this one too, what a quick fix… 🙂 Just made a few changes as I wanted to have it with chappati and didn’t have skewers, added heavy whipping cream(little less than half a cup) as you girls showed for the reshmi kabobs and stove cooked it, didn’t dry the pudina paste completely as for the kabobs.. And it was yum… Thanks again for one more awesome prep.. <3

  9. Hi hetal,Hi anuja,
    I am a vegetarian,but i love to watch ur video,whenever u post it new.The way u speak and the costume..oo great. i just enjoyed a lot.

    1. I use a knife sharpner … it works THE BEST.
      U can sharp ur knives when ever they are blunt … also u save money 🙂

    2. Hi Jia,

      As Cylu mentioned, most knives work very well when sharpened. Invest in a knife sharpener. A good type of knife for veggies is a Santoku style or Chefs Knife. Look for a non-serrated edge so that it can be sharpened.

  10. Thank you for the recipe…..saw you girls using Magic Bullet to make the marinade….. I’m planning to buy one to grind small portions and would love to know how it works for you..

    1. Hi VS,

      Magic Bullet works great for grinding but it will not grind extremely smooth pastes. For really smooth pastes, an Indian spice grinder works the best.

      1. Hetal, can you recommend a good Indian spice grinder that works for grinding small portions cos I have two huge blenders already and it’s a pain to wash them……also where can I buy it……appreciate your help in this matter!!!!

        1. Hi VS,

          Some of the larger Indian grocery stores carry a “chutney maker” (can’t think of the brand) but it is basically like a coffee grinder that has a removable canister. If you don’t mind spending a little bit of money, then Premier makes a mixie that has 3 jars (small, med, large) – the small one works well for dry/wet spice grinding. You can look for it online.

        2. hi

          Bella Cucina is very handy blender , it comes with 3 different sizes of cups/jars. you can buy it from Macy’s , i bought it last yr , it costs only $ 20 after 5 dollar mail-in-reba

  11. Fabulous recipe! Will try it the next time we buy shrimp.

    Just wanted to tell you guys that since yesterday when I come to your website a pop up pops up saying ‘Ajax Error’. Thought I’ll let you know!

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