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finished recipe piled high on a board covered in parchment on a table

Easy Shrimp and Potato Oven Baked Samosa Recipe

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  • Author: Christina
  • Total Time: 40 minutes
  • Yield: 14-16 1x



2 tablespoons neutral oil, plus more for brushing

1 cup yellow onion, diced fine

6 large garlic cloves, minced

2 tablespoons fresh ginger, grated

2 tablespoons curry powder

1 tablespoon Garam Masala

2 teaspoons coarse kosher salt

1 teaspoon sugar

1/4 teaspoon cayenne

16 ounces raw shrimp, diced

1 Yukon potato (about 1 cup, roughly smashed)

2 tablespoons fresh lemon juice

3/4 cup cilantro leaves, diced

16 spring roll wrappers


  1. Preheat oven to 400℉ (convection setting) or 425℉ regular. Line a baking sheet with parchment paper and set aside. Sauté diced onion, garlic and ginger in 2 tablespoons oil for 2-3 mins until fragrant. Add curry powder, garam masala, salt, sugar and cayenne and bloom the spices for about a minute. Then add diced shrimp and roughly smashed potatoes. Toss and cook for 3-4 minutes until the shrimp is cooked through and the onions are tender. Remove from heat. Add lemon juice and cilantro. Taste and adjust seasoning. Allow filling to cool a bit while preparing your samosa wraps.
  2. Next, cut your spring roll wrappers into 3 equal strips. For extra crispy samosas, use two layers for each savory pocket. Stack two strips of spring roll pastry, then fold over one edge to form a triangle shape. Next, fold your triangle up towards the center of the pastry strip to make a cone shape pocket. Fill the pocket with 2 tablespoons of the shrimp and potato filling.  
  3. Finally, fold your samosa triangle over tightly, securing the flap with a brush of neutral oil. (If you are frying samosas, it’s best to use a flour and water slurry, which is a much stronger glue. Because we are baking, a simple brush of oil will do the trick.)
  4. Place rolled samosas on the parchment lined baking pan. Using a pastry brush, lightly brush samosas on all sides with neutral oil. Bake for 13-15 minutes. Remove from oven and gently flip. Return to oven for final 10-12 minutes. 
  5. Let samosas cool on sheet pan for a few minutes (they will crisp up even more!) Serve with Creamy Yogurt & Herb Raita for dipping.


Since the shrimp will be chopped before adding to the savory filling, any size shrimp will work!

I've tested this recipe using various wraps, and found that spring roll wrappers were my shortcut preference. But if you have wonton wrappers, phyllo dough or even ready-made samosa dough, any of those options will work.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Appetizer
  • Method: stove top and bake
  • Cuisine: Indian