This Indian Butter Shrimp is a weeknight friendly recipe that doesn’t sacrifice flavor. It balances a lightly spiced, tangy marinade with a rich, velvety tomato-cashew sauce finished with cream and cilantro. The shrimp cook quickly, and the sauce comes together in one skillet, so cleanup is simple and the flavors stay concentrated.
I developed this version so you can get restaurant-style comfort without a long ingredient list or complicated technique. Timing and temperature matter more than fancy tools. Follow the steps and you’ll have glossy, saucy shrimp ready in about 30–40 minutes start to finish.
Below you’ll find the exact ingredients and the step-by-step instructions I use every time. I also include troubleshooting notes, sensible swaps that stick to the recipe’s spirit, and storage tips so leftovers stay bright and saucy.
Gather These Ingredients
Ingredients
- 1/2 lb shrimp, peeled, tail removed and deveined — the star protein; use medium-large for best texture.
- 1/2 tsp minced garlic — for the marinade, adds a bright garlic note without overpowering.
- 1/2 tsp grated ginger — fresh ginger gives a warm lift to the shrimp.
- 1/2 tsp salt — used in the marinade to season the shrimp from the inside out.
- 1/2 tsp turmeric powder — adds color and a mild earthy base flavor.
- 1/2 tsp red chili powder or paprika — choose red chili powder for heat or paprika for mild sweetness.
- 1 tbsp oil — helps the marinade cling and prevents sticking when searing.
- 1 tbsp lemon juice — brightens the marinade and helps tenderize the shrimp.
- 2 tbsp unsalted butter — split between cooking the shrimp and building the sauce for richness.
- 1 cup diced red onion — softens into the sauce and provides sweetness and texture.
- 1 cup diced tomato — the body of the sauce; choose ripe tomatoes for best flavor.
- 1 tsp minced garlic — for the sauce; adds depth when cooked with onion and cashews.
- 1 tsp grated ginger — for the sauce, echoes the marinade and keeps the profile cohesive.
- 10–15 cashews — they puree into a creamy body for the sauce; they also add a subtle nutty note.
- 1 tsp red chili powder or paprika — for the sauce layer of spice; match or contrast the marinade choice.
- 1 tsp garam masala — a warm spice mix that finishes the sauce with complexity.
- 1 tsp sugar — balances the acidity of tomato and lemon; it keeps the sauce rounded.
- 1/2 cup water — loosens the sauce for blending and helps scrape up fond from the pan.
- 2 tbsp heavy cream — enriches and mellows the spices for a silky finish.
- salt to taste — final seasoning; add after cream so you judge the finished balance.
- Cilantro, to garnish — fresh herb brightness to finish the dish.
Indian Butter Shrimp: From Prep to Plate
- In a medium bowl, combine 1/2 lb shrimp with 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, and 1 tbsp lemon juice. Toss to coat the shrimp evenly. Refrigerate and let marinate for 20–30 minutes.
- Heat a skillet over medium heat and add 1 tbsp unsalted butter. When the butter has melted and is hot, add the marinated shrimp in a single layer. Cook 4–5 minutes total, turning once, until the shrimp are opaque and just cooked through. Remove the shrimp to a plate and set aside.
- To the same skillet, add the remaining 1 tbsp unsalted butter. Once melted, add 1 tsp minced garlic, 1 tsp grated ginger, 10–15 cashews, and 1 cup diced red onion. Cook, stirring occasionally, until the onions are translucent, about 3–4 minutes.
- Add 1 cup diced tomato to the skillet and cook until the tomatoes are soft and beginning to break down, about 4–6 minutes.
- Stir in 1 tsp red chili powder or paprika, 1 tsp garam masala, 1 tsp sugar, and salt to taste. Cook and stir for about 1 minute to toast the spices.
- Pour in 1/2 cup water, scrape any browned bits from the bottom of the pan, then remove the skillet from the heat. Use an immersion blender to puree the mixture until smooth (or transfer to a food processor and blend to a smooth puree; be careful with hot liquid).
- Return the pureed sauce to the skillet and bring to a gentle simmer. Cook for about 5 minutes to thicken and develop the flavors.
- Add the cooked shrimp back to the sauce and simmer 2–3 minutes more until the shrimp are heated through and coated in the sauce.
- Stir in 2 tbsp heavy cream, remove the skillet from the heat, and taste for seasoning; add additional salt if needed.
- Garnish with cilantro and serve.
Why This Recipe is a Keeper
This dish hits the sweet spot: fast protein, bold sauce, and a finished texture that feels luxurious. The shrimp marinate just long enough to gain flavor without breaking down, and searing them first locks in juices. Using cashews and tomato as the sauce base creates a creamy consistency without heavy simmering or complicated reductions.
The spices are straightforward but effective. Turmeric gives color, red chili powder or paprika controls heat, and garam masala layers in warmth. Sugar and lemon juice balance the acidity, while butter and cream smooth the sauce. The result reads indulgent, but it comes together quickly—perfect for a special weeknight or an easy weekend dinner.
Flavor-Forward Alternatives
- Swap the red chili powder for paprika if you want a milder, sweeter profile—both are options in the ingredient list.
- If you prefer a nuttier sauce, keep the cashews toward the upper end (15) so the puree is richer.
- Double the garam masala for an earthier, more aromatic finish while keeping other quantities the same.
What’s in the Gear List
- Medium mixing bowl — for the marinade and quick tossing.
- Nonstick or stainless steel skillet (10–12 inch recommended) — gives even heat and enough room for a single layer of shrimp.
- Immersion blender or food processor — required to puree the sauce into a smooth consistency.
- Measuring spoons and cups — for accurate seasoning.
- Knife and cutting board — for dicing onions and tomatoes.
- Plate or shallow dish — to rest cooked shrimp while you make the sauce.
Common Errors (and Fixes)
- Overcooked shrimp — shrimp cook fast. If they turn rubbery, they were left too long. Fix: remove them at the first sign of opacity and finish in the sauce for just 2–3 minutes.
- Bland sauce — often from under-toasting the spices or not cooking the tomatoes enough. Fix: gently simmer the sauce an extra 3–5 minutes before adding cream; adjust salt and the 1 tsp sugar to bring balance.
- Grainy texture after blending — can happen if cashews aren’t softened. Fix: make sure the cashews cook with the onion and tomato for the full time before blending, and blend while the mixture is warm for a smoother puree.
- Sauce too thin — either simmer longer after returning the puree to the pan, or reduce the 1/2 cup water slightly next time.
Dietary Customizations
Small changes keep this recipe flexible without derailing the flavor. If you need to avoid nuts, simply omit the cashews; the sauce will be lighter but still flavorful. For a dairy-free version, skip the 2 tbsp heavy cream and replace the second 1 tbsp butter with the 1 tbsp oil used in the marinade — this keeps the fat but removes milk solids.
Lower-sodium adjustments are straightforward: reduce the 1/2 tsp salt in the marinade and add salt gradually at the end, tasting after the cream goes in. To cut richness, use only 1 tbsp butter total and skip the cream; the sauce will be brighter and a touch thinner, but still delicious.
Author’s Commentary
I love this recipe because it delivers so much comfort with sensible effort. The trick is staging: quick sear, build the sauce in the same pan for flavor, then blend. That immersion-blend step is where this dish turns restaurant-smooth while still tasting homemade.
When I make this for friends, I keep the marinade simple and time the shrimp so they rest briefly while I finish the sauce. It makes dinner feel effortless—and people always think it took longer than it did.
Best Ways to Store
Cool leftovers to room temperature within an hour, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally and adding a splash of water if the sauce tightens up.
For longer storage, freeze in a shallow airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stove; avoid boiling, which can toughen shrimp.
Common Qs About Indian Butter Shrimp
- Can I make the sauce ahead? Yes. Make the tomato-cashew puree up to 24 hours in advance and refrigerate. Reheat gently, then add freshly cooked shrimp for best texture.
- Is it okay to use frozen shrimp? Yes—thaw completely and pat dry before marinating so the marinade can cling and the shrimp sear properly.
- Are the cashews essential? They add creaminess and body. If you omit them, the sauce will be thinner but still flavorful; consider reducing the 1/2 cup water slightly.
- Can I double the recipe? Yes. Use a larger skillet or cook in batches so the shrimp still sear in a single layer.
Let’s Eat
Finish with a sprinkle of cilantro and serve immediately while the sauce is silky and warm. The shrimp are best the day they’re made, but the sauce is forgiving and reheats well—ideal when you want last-minute elegance with minimum fuss. Enjoy the balance of bright, spicy, and buttery notes—this one is a repeat performer in my kitchen.
Indian Butter Shrimp
Equipment
- Equipment
- Skillet
- Serving bowls
Ingredients
Ingredients
- 1/2 lbshrimp peeled, tail removed and deveined
- 1/2 tspminced garlic
- 1/2 tspgrated ginger
- 1/2 tspsalt
- 1/2 tspturmeric powder
- 1/2 tspred chili powder or paprika
- 1 tbspoil
- 1 tbsplemon juice
- 2 tbspunsalted butter
- 1 cupdiced red onion
- 1 cupdiced tomato
- 1 tspminced garlic
- 1 tspgrated ginger
- 10 – 15 cashews
- 1 tspred chili powder or paprika
- 1 tspgaram masala
- 1 tspsugar
- 1/2 cupwater
- 2 tbspheavy cream
- salt to taste
- Cilantro to garnish
Instructions
Instructions
- In a medium bowl, combine 1/2 lb shrimp with 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, and 1 tbsp lemon juice. Toss to coat the shrimp evenly. Refrigerate and let marinate for 20–30 minutes.
- Heat a skillet over medium heat and add 1 tbsp unsalted butter. When the butter has melted and is hot, add the marinated shrimp in a single layer. Cook 4–5 minutes total, turning once, until the shrimp are opaque and just cooked through. Remove the shrimp to a plate and set aside.
- To the same skillet, add the remaining 1 tbsp unsalted butter. Once melted, add 1 tsp minced garlic, 1 tsp grated ginger, 10–15 cashews, and 1 cup diced red onion. Cook, stirring occasionally, until the onions are translucent, about 3–4 minutes.
- Add 1 cup diced tomato to the skillet and cook until the tomatoes are soft and beginning to break down, about 4–6 minutes.
- Stir in 1 tsp red chili powder or paprika, 1 tsp garam masala, 1 tsp sugar, and salt to taste. Cook and stir for about 1 minute to toast the spices.
- Pour in 1/2 cup water, scrape any browned bits from the bottom of the pan, then remove the skillet from the heat. Use an immersion blender to puree the mixture until smooth (or transfer to a food processor and blend to a smooth puree; be careful with hot liquid).
- Return the pureed sauce to the skillet and bring to a gentle simmer. Cook for about 5 minutes to thicken and develop the flavors.
- Add the cooked shrimp back to the sauce and simmer 2–3 minutes more until the shrimp are heated through and coated in the sauce.
- Stir in 2 tbsp heavy cream, remove the skillet from the heat, and taste for seasoning; add additional salt if needed.
- Garnish with cilantro and serve.
Notes
Pro Tip
: If you will be serving this dish with rice, get the rice started cooking before you begin making the shrimp so they are ready at the same time!
