As we get closer to Ramadan, I always find myself slipping back into the kitchen a little more often—testing recipes, refreshing old favorites, and planning those comforting iftar spreads. And every single year, there’s one dish that somehow finds its way onto my pre-Ramadan table: crispy fried shrimps.
They’re quick, they’re satisfying, and they somehow make even an ordinary evening feel festive.
Plus, pre-Ramadan is all about easing back into mindful cooking, reconnecting with flavours we love, and preparing our homes (and hearts) for a blessed month. Fried shrimps fit right into that rhythm: simple, quick, and joyful.
Serve them with a cold drink or next to a fresh salad, a good dip that makes fried shrimps feel extra special. and you’ve got a lovely pre-Ramadan snack or appetizer.
To store these tiny gems, let them cool completely by spreading hem out on a wire rack and wait until they’re fully cooled before packing them.
If you’ll eat them in 1–2 days: Place the shrimps in an airtight container. Add a paper towel on the bottom to absorb moisture. Don’t overcrowd—keeping space between them helps maintain crispiness.
If you want to store them longer (2–4 weeks), arrange the fried shrimps on a tray in a single layer. Freeze for 1–2 hours until firm. Transfer to freezer bags or airtight containers, removing as much air as possible.
To use, reheat the shrimps in the air fryer of oven. Do not thaw and do not microwave.