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Indian Butter Shrimp Recipe

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3.9 from 12 reviews

Indian Butter Shrimp is a rich and flavorful dish featuring succulent marinated shrimp cooked in a creamy, spiced butter sauce made with garlic, ginger, tomatoes, and cashews. This luscious curry is perfectly complemented by the subtle heat from red chili powder and the aromatic warmth of garam masala, making it an indulgent meal best served with basmati rice and naan for an authentic Indian dining experience.

Ingredients

Marinate

  • 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

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
  • 2 tbsp heavy cream
  • Salt to taste
  • Cilantro, to garnish

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine shrimp with minced garlic, grated ginger, salt, turmeric powder, red chili powder or paprika, oil, and lemon juice. Mix well to coat all the shrimp thoroughly. Cover and refrigerate for 20-30 minutes to let the flavors infuse.
  2. Cook the Shrimp: Heat a skillet over medium flame and add 1 tablespoon of butter. Once melted and hot, add the marinated shrimp to the skillet. Cook the shrimp for 4-5 minutes, turning occasionally until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside on a plate.
  3. Sauté Aromatics and Cashews: In the same skillet, add the remaining tablespoon of butter. Add minced garlic, grated ginger, cashews, and diced onions. Sauté until the onions become translucent and fragrant.
  4. Add Tomatoes and Spices: Add diced tomatoes to the skillet and cook until they become soft and mushy. Then add red chili powder, garam masala, sugar, and salt. Stir well and sauté for about a minute to let the spices bloom.
  5. Make the Sauce Puree: Pour in 1/4 cup of water to prevent the spices from burning. Remove the skillet from heat and transfer the mixture into a food processor or use an immersion blender to blend it into a smooth puree.
  6. Simmer the Sauce: Return the blended sauce to the skillet and cook over medium heat for about 5 minutes to thicken and develop flavor.
  7. Finish the Dish: Add the cooked shrimp back into the sauce and pour in another 1/4 cup of water. Let it simmer for 3 minutes, allowing the shrimp to absorb the flavors.
  8. Add Cream and Garnish: Stir in the heavy cream and sprinkle chopped cilantro on top. Turn off the heat and give the sauce a final stir.
  9. Serve: Serve the Indian Butter Shrimp hot over cooked basmati rice and warm naan bread for a complete, comforting meal.

Notes

  • Pro Tip: Start cooking your basmati rice before preparing the shrimp so everything is ready to serve hot together.

Find it online: https://flavorspath.com/indian-butter-shrimp-recipe/