Shrimps Bombay

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– March 21, 2026Posted in: appetizer, recipes, seafood

Shrimps Bombay

When I was in high school the father of my friend Alvin operated a restaurant in San Francisco. One of the specialty items on their menu was Shrimps Bombay, an additive concoction invented by Alvin’s father and uncle. It was fortuitous that I had the prescience to ask for the recipe because, at the time, I was living with my parents, and cooking was not high on my list of favorite activities.

Years later I found the recipe among my papers. It wasn’t really a recipe — just a list of ingredients with no quantities or instructions.

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Shrimps Bombay
Author: 
Recipe type: Appetizer
Cuisine: Pan-Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound (450 g) large shrimp, jumbo preferred
Marinade
  • 1 tablespoon chopped coriander
  • 1 tablespoon chopped garlic
  • 2 tablespoon chopped scallions
  • 2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1.5 tablespoon vegetable oil
  • 0.5 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • water
Instructions
  1. Use a pair of kitchen shears to make a shallow cut along the back of the shrimps. Remove the dark vein without removing the shell. Rinse.
  2. Combine all marinade ingredients. Add shrimp, mix thoroughly, and marinate for 3 hours or overnight in the fridge.
  3. Soak bamboo skewers in water.
  4. When ready to cook, thread one shrimp per skewer. Barbeque over medium heat 3-5 minutes, then turn shrimp over, and barbeque an additional 2-3 minutes. Baste shrimp with marinade while barbequing.

 

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