6 Bangladeshi Shrimp Recipes You’ll Love

6 Bangladeshi Shrimp Recipes You’ll Love

Although shrimp are not technically fish, we Bengalis consider them on the same level as fish. In fact, we even call them chingri mach (shrimp fish). One of Bangladesh’s major export products is fish, shrimp, and prawns. Among them, commercial shrimp in Bangladesh is locally known as “white gold” because of its high transnational value. Two of the most commonly available shrimp in Bangladesh are the Harina Brown Shrimp and Najari Icha.

Among them, Harina shrimp makes up an important portion as it is easier to cultivate and it has a high level of commercial importance. The Harina Shrimps are ideal for serving in curries, stir-frys and many other Bengali recipes, and to be honest, whenever I think of shrimp, this is the type of shrimp I am thinking of. 

Najari Icha, though widely available, is rarely the main star of a dish due to its small size. Instead, it is often used as a flavor enhancer. However, if I had to choose my most memorable encounter with Najari Icha, I would say it was the mashed Icha fish (icha macher bhorta). This is probably one of the best mashed items that you will ever come across, as the tiny shrimp impart an exceptionally rich and delightful flavor.

How to identify the Haraina Shrimp

Harina shrimps are pale gray with dark brown spots, thus the names brown shrimp or speckled shrimp. They have red-orange antennae and are medium-sized prawns. Harina shrimp are appreciated for their distinct, sweet tasting  and firm-textured meat. The season for these shrimp varies depending on time, place, and climatic conditions. In Bangladesh, the peak season for Harina shrimp is from March to September

The nutrient compositions ( per 100 grams) of Harina Chingri (Metapenaeus monoceros) and Najari Icha

Simple shrimp recipes for us WannabeCooks out there 

Unlike most of the deshi fish, Bangladeshi shrimp are among the few ingredients that are relatively easy to find abroad. As a result, I’ve been able to try out many of my favorite shrimp recipes here in Finland. Let me share some of my all-time favorite shrimp recipes with you that are both delicious and easy to follow:

Coconut Shrimp Balls Curry

Coconut and shrimp are always a winning combination. These two ingredients truly complement each other, but this particular recipe takes that combo experience to the next level.

1. You will have to start by preparing shrimp balls (koftas).
2. Mix ground shrimp with spices like turmeric, cumin, and onion paste, and then fry them until golden brown.
3. These shrimp koftas are very yummy even on their own, but the magic happens when you add these to a delicious gravy.
4. The sauce is made by sautéing onions, bay leaf, cardamom, and garlic-ginger pastes in oil, then adding coconut milk and green chilies.
5. The mixture is simmered until the gravy thickens.
6. Finally, you add the koftas, cover the pot, and let it cook for another 5-10 minutes.

This dish is a beautiful fusion of seafood and coconut, embodying the essence of Bangladeshi cuisine.

Zucchini with Shrimp

Zucchini with Shrimp is the foreign version of Lau Chingri (bottle gourd with shrimp), a classic everyday Bengali dish. This recipe substitutes zucchini for the traditional bottle gourd (lau), creating a Bengali-foreign fusion dish.

This substitution took place as a necessity as bottle gourd is hard to find in many foreign cities including the one I currently reside in, Kuopio. I often make this substitute dish whenever I miss the familiar taste of home.

1. To make Zucchini with Shrimp start sautéing zucchini slices with ginger, garlic, cumin, coriander, red chili, and turmeric until the spices are cooked. All these spices and more are available on our spice boxes. 
2. Next you add  pan-fried shrimp seasoned with Kashmiri red chili powder and salt.

The zucchini absorbs the spices beautifully, offering a tender texture with a slight crunch that complements the shrimp perfectly.

Kochu’r Loti Chingri Maach

Kochu’r Loti Chingri Maach, or Taro Stolon with Shrimp, is a dish that will always remind me of home. I truly believe my mother makes the best Kochu’r Loti Chingri Maach, and no matter how many times I’ve tried, mine never turns out quite the same. However, this is the recipe I follow to make this dish that’s closest to my heart.

1. Start by marinating shrimp with turmeric and chili powder, then sauté until well-fried.
2. Next, add the taro stolon and simmer the mixture until tender.
3. You can garnish the dish with cilantro and extra chili slices for added flavor and heat.

This healthy and flavorful dish is rich in fiber, protein, and essential nutrients, making it an excellent option for a nutritious dinner when served with rice.

Sheem Alu Chingri

Sheem Alu Chingri is a winter favorite in my household. The seasonal flat beans taste their best during winter, making this dish especially delicious. Although I have to use frozen flat beans here in Finland, it still turns out really good.

1. To make it, start by frying the shrimp with turmeric and salt, then set them aside.
2. Next, sauté onions, tomatoes, green chilies, and spices in the same pan to create a rich curry base.
3. Add the fried shrimp along with cubed potatoes, and simmer until the mixture thickens.
4. Finally, add water and the flat beans.
5. Cook until the potatoes are tender and the curry reaches a creamy consistency.

Puishak Chingri

Puishak Chingri is another everyday Bengali household dish. The traditional version I know uses Malabar spinach (puishak) with shrimp and sweet pumpkin. However, you can substitute Malabar spinach with regular or even frozen spinach and use honeynut squash or a similar type of squash instead of pumpkin.

1. To prepare the dish, start by frying onions until brown, then add garlic, ginger, turmeric, and chili.
2. Next, add the shrimp, spinach, and pumpkin to the mix.
3. Cook covered until the ingredients are tender and the flavors meld together.

This soupy, comforting dish can be enjoyed with rooti (flour-made tortillas) or rice.

Chingri Biriyani

Chingri Biriyani is, as the name suggests, a biriyani dish that swaps traditional meats like chicken or beef for shrimp. If you’re not a meat lover or a pescatarian and want to enjoy a tasty biriyani, this might be a great option for you.

1. To prepare this dish, start by marinating the shrimp in garlic, ginger, and red chili powder.
2. Then, lightly fry the marinated shrimp with onions, cinnamon, cardamom, and coriander.
   
3. Add Chinigura rice to the mix, cook until the rice and spice is well incorporated.
4. Now add boiled water to the mix and cook until the rice is tender.
5. Garnish with green chilies for a spicy kick.

This dish is quick to prepare and ideal for both weekday meals and special occasions.

Are you a shrimp lover too? What is your most favorite shrimp recipe? Let me know in the comment box.