Gambari Maklee (Egyptian Fried Shrimp) is a culinary delight that brings together crispy, golden perfection and juicy, tender shrimp. The shrimp are coated in seasoned flour, deep-fried to a satisfying crunch, and bursting with flavor.
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Gambari Maklee Backstory
In my early professional life, I had a job that I deeply disliked. Yet, it came with a huge advantage! Right next to my workplace was located Zaki Al Samak, a flagship seafood joint in Cairo, from which I ordered lunch every other day.
Zaki made the best Gambari Maklee (fried shrimp) sandwiches. These sandwiches featured a half portion of Aish Baladi (traditional Egyptian bread made with bran and whole wheat) stuffed to the brim with sizzling fried shrimp. The shrimp had a crunchy, savory exterior and a tender, spicy, and juicy interior, best served with a squeeze of lemon and a spread of Tahini, all nestled into the warm pocket of Aish Baladi.
A drizzle of spicy Tahini sauce and a squeeze of lemon over the delicious stuffing made this sandwich all the more exquisite.
Years after leaving Egypt, I found myself yearning for that simple yet scrumptious sandwich. Determined to recreate it at home, I decided to share this delicious piece of my culinary memories with my children, giving them a taste of my food memoirs from Egypt.
What is Gambari Maklee
Gambari means shrimp in Arabic, and Maklee means fried. This succulent Egyptian seafood dish is very popular in Egypt. Seafood joints across Cairo and Alexandria serve Gambari Maklee all year round, stuffed in warm pita bread, sprinkled with lime juice, and drizzled with spicy Tahini sauce.
Ingredients of Gambari Maklee
- Shrimp: Use any shrimp size you want, however I find that medium seize shrimp works out best.
- Flour: All purpose flour is all you need here.
- Corn Four: Add Corn flour to the flour coating to achieve a crunchy fried shrimp exterior.
- Spices: Use freshly toasted warm spices for maximin favor potency
- Vinegar: Use white distilled vinegar to enhance the shrimp taste.
- Red pepper: Use red fresh pepper or a paste of red pepper paste.
- Tomatoes: Pick one juicy tomato to give the marinade an edge.
- Oil for Frying: Use vegetable oil or console oil as both have neutral flavors.
How to Make Epic Gambari Maklee
Achieving a crispy shell on fried shrimp involves several key steps. Below is a detailed guide to help you get that perfect crunch and the right flavor profile of Egyptian Gambari Maklee. Watch the step-by-step video here.
Step 1: Prep & Marinate the Shrimp
To save time and energy, I frozen thawed, yet it has to be deveined and peeled (leave the tails on for easier handling).
- For added flavor, marinate the shrimp in a mixture of salt, pepper, and any other desired seasonings for 15-30 minutes. Pat the shrimp dry with kitchen paper after marinating.
- After the shrimp is marinated, dredge the shrimp in all-purpose flour that has been seasoned with the spices mentioned in the recipe below.
- For a double coating, sprinkle the shrimp with some water and cover it again with the flour. Shake off any excess flour.
Step 2: Fry the Shrimp
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- Heat oil in a deep fryer or a large, heavy-bottomed skillet to 350-375°F (175-190°C). Use a thermometer to maintain the correct temperature.
- Carefully place the breaded shrimp in the hot oil, a few at a time, to avoid overcrowding. Overcrowding can lower the oil temperature and result in soggy shrimp.
- To achieve a golden cFry the shrimp for about 2-3 minutes or until they are golden brown and crispy. Flip them halfway through if using a skillet.
- Remove the shrimp with a slotted spoon and drain them on a metal rack and NOT paper towel-lined, as the latter spoils the crispiness of the shrimp shell.
Don’t crowd the frying pan with the shrimp.
Remove the shrimp from the frying oil once it reaches the color in the photo.
Step 3: Serving
- Serve the crispy fried shrimp immediately with Tahini and lemon wedges, or stuff the shrimp into Egyptian Baladi bread.
Tips to Make the Best Gambari Maklee
- Never add oil to the shrimp marinade as the flour coating won’t adhere and will fall off.
- For crunchy fried shrimp, sprinkle or lightly spray the shrimp with water and dredge the shrimp again in the flour coating for a second layer.
- To avoid soggy fried shrimp, let the fried shrimp discard its excess oil in fine mesh sieve or colander and not over absorbent paper.
Variations on Gambari Maklee Fried Shrimp
- Instead of a sandwich, arrange the fried shrimp with Ruz Sayadeya (Egyptian caramelized seafood rice)
What to Serve With Gambari Maklee (Egyptian Fried Shrimp)
- Tahini Sauce
- Pickles
- Egyptian Pita “Aish Baladi”
- Egyptian rustic salad “Salata Baladi”
- One Pot Freekeh-Seafood
Frequently Asked Questions
Can you freeze Gambari Maklee or fried shrimp?
Yes you can, under one condition: if you use fresh shrimp and not frozen shrimp in the first place.
How to reheat Gambari Maklee or fried shrimp?
Place it in the toaster for 5 minutes at 375 °F
More Shrimp Recipes:
- Gambari Iskandarani (Alexnadrian Shrimp)
- Ruz Sayadeya (Rice with caramelized onions and seafood)
- Molokhia-Shrimp Soup
If you try this Shrimp recipe or any other recipe on Chez Nermine, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on our stories!
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If you’ve tried this authentic Egyptian “Gamabari Maklee” recipe or any other recipe on Chez Nermine, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Gambari Maklee (Egyptian Fried Shrimp) Recipe
Equipment
Ingredients
1 kg Shrimp, deveined, shelled, and tail off
For the Marinade
- 1 tomato, seeded and quartered
- 1 red pepper, seeded and quartered
- 5 garlic clove , whole
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2-1 teaspoon cayenne , optional
- ½ cup cilantro leaves and stalks
- salt and pepper , to taste
- 1 teaspoon white distilled vinegar
For the Flour Coating
- 2 ½ cup all purpose flour
- 3 tablespoons corn flour
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
For Frying
- 2 cups vegetable oil
For Serving
- 1 cup tahini Sauce
- 3 cups Egyptian rustic salad (salata Baladi)
- ½ cup pickles
Instructions
Prep the Shrimp: Defrost the shrimp overnight in the fridge and rinse them under fresh tap water. Dry well with a paper towel before you apply the marinade.
Make the marinade: Add all the marinade ingredients to a mini food processor or a pestle and blend it until you have a homogenous marinade. Toss the shrimp in the marinade and keep them in the fridge for 30 minutes, no more.
Prepare the coating: Mix flour, corn flour, and spices together in a large plastic container with a lid. Before you add the shrimp, make sure to discard the excess marinade liquid first, as explained in the next step.
Transfer the marinated shrimp to a sieve to discard any excess liquid before you add it to the flour. If the shrimp is too wet, it will make the flour coating soggy, and the shrimp will not crisp up in the hot oil.
To coat the shrimp evenly with the flour, cover the container tightly with its lid and shake it several times.
Get rid of the excess flour by transferring the shrimp to a colander or sieve and shaking it. Sprinkle droplets of water on the flour-coated shrimp with wet fingers or using a spray bottle. These droplets of water will make the flour coating stick to the shrimp and will crisp up in the hot oil.
Heat the oil, add the shrimp in small batches, and don’t overcrowd your frying skillet, or the shrimp will get soggy. Fry the shrimp for 2 minutes on each side or until the shrimp is golden.
Remove the fried shrimp and let it rest on kitchen paper to discard excess oil.
Serve immediately with Baladi bread, lemon wedges, pickles, Salata Baladi, and Tahini sauce.
Nermine's Notes
- Never add oil to the shrimp marinade as the flour coating won’t adhere and will fall off.
- For crunchy fried shrimp, sprinkle the shrimp with water and dredge the shrimp again in the flour coating for a second layer.
- To avoid soggy fried shrimp, let the fried shrimp discard its excess oil in fine mesh sieve or colander and not over absorbent paper.
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