Description
Indian Butter Shrimp features tender and juicy shrimp cooked in a rich, creamy buttery masala sauce with aromatic spices and a hint of sweetness. This flavorful dish is quick to prepare, taking under 30 minutes, and pairs perfectly with basmati rice or fresh naan for a satisfying meal.
Ingredients
For the Marinade
- 1/2 lb shrimp, peeled, tail removed and deveined
- 1/2 tsp minced garlic
- 1/2 tsp grated ginger
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder or paprika
- 1 tbsp oil
- 1 tbsp lemon juice
For the Butter Sauce
- 2 tbsp unsalted butter
- 1 cup diced red onion
- 1 cup diced tomato
- 1 tsp minced garlic
- 1 tsp grated ginger
- 10 – 15 cashews
- 1 tsp red chili powder or paprika
- 1 tsp garam masala
- 1 tsp sugar
- 1/2 cup water, divided
- 2 tbsp heavy cream
- salt to taste
- Cilantro, to garnish
Instructions
- Marinate the Shrimp: In a medium bowl, combine shrimp with minced garlic, grated ginger, salt, turmeric powder, red chili powder, oil, and lemon juice. Coat the shrimp evenly and refrigerate for 20-30 minutes to enhance flavor.
- Cook the Shrimp: Heat 1 tablespoon of butter in a skillet over medium flame. Add the marinated shrimp and cook for 4-5 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Prepare the Butter Sauce Base: In the same skillet, add the remaining tablespoon of butter. Sauté minced garlic, grated ginger, cashews, and diced onions until onions turn translucent. Then add the diced tomatoes and cook until they become soft and mushy.
- Add Spices and Simmer: Stir in red chili powder, garam masala, sugar, and salt. Sauté for about a minute to bloom the spices. Pour in 1/4 cup of water to prevent the spices from burning.
- Blend the Sauce: Remove the skillet from heat and transfer the mixture to a food processor or use an immersion blender to puree the sauce until smooth.
- Cook the Pureed Sauce: Return the blended sauce to the stove and cook on medium heat for about 5 minutes to thicken slightly.
- Add Shrimp and Simmer: Add the cooked shrimp back into the sauce. Add the remaining 1/4 cup of water and let everything simmer together for 3 minutes to meld flavors.
- Finish with Cream and Cilantro: Stir in the heavy cream and garnish with fresh cilantro. Remove from heat immediately to preserve creamy texture and freshness.
- Serve: Serve the Indian Butter Shrimp hot over cooked basmati rice or alongside warm naan bread for a complete meal.
Notes
- Marinating the shrimp enhances the flavor and texture, so don’t skip or shorten this step.
- If you prefer less heat, use paprika instead of red chili powder.
- Cashews add a nice creaminess and slight nutty flavor; soaking them briefly in warm water before blending can provide a smoother sauce.
- This dish can be made dairy-free by substituting butter with oil and heavy cream with coconut cream.
- Use fresh cilantro for garnish to add brightness and freshness to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
