Indian Butter Shrimp
This Indian Butter Shrimp is a rich and creamy delight with tender shrimp and aromatic spices. Perfect for weeknight dinners or special occasions!
Equipment
- Large skillet or frying pan
- Measuring Spoons
- Cutting board and knife
- Spatula or wooden spoon
- Serving Dish
Ingredients
Marinade
- 0.5 lb shrimp peeled, tail removed, and deveined
- 0.5 tsp minced garlic
- 0.5 tsp grated ginger
- 0.5 tsp salt
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder or paprika
- 1 tbsp lemon juice
Cooking Ingredients
- 1 tbsp oil for sautéing
- 2 tbsp unsalted butter for rich, creamy sauce
- 1 cup diced red onion
- 1 cup diced tomato
- 1 tsp minced garlic additional
- 1 tsp grated ginger additional
- 10-15 cashews adds creaminess and crunch
- 1 tsp red chili powder or paprika for a hint of spice
- 1 tsp garam masala spice blend
- 1 tsp sugar balances spices and acidity
- 0.5 cup water to adjust sauce consistency
- 2 tbsp heavy cream for a luxurious finish
- salt to taste
- cilantro to garnish
Instructions
Stepwise Method: Indian Butter Shrimp
- Start by marinating the shrimp. In a bowl, combine the shrimp with minced garlic, grated ginger, salt, turmeric powder, and red chili powder or paprika. Add the lemon juice and toss everything together. Let it marinate for about 15 minutes while you prepare the other ingredients.
- In a large skillet, heat the oil over medium heat. Add the diced red onion and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the diced tomatoes to the skillet, stirring well. Continue to cook until the tomatoes soften, about 5-7 minutes. Then, add the cashews, red chili powder or paprika, garam masala, and sugar. Mix everything together and allow it to cook for another 2 minutes.
- Now, add the marinated shrimp to the skillet. Cook until the shrimp turns pink and opaque, about 3-4 minutes. Be careful not to overcook the shrimp, as they can become tough.
- Pour in the water to thin out the sauce if needed, then stir in the heavy cream. Let it simmer for a few minutes until everything is heated through. Taste and adjust the seasoning with salt as needed.
- Remove the skillet from the heat and garnish your Indian Butter Shrimp with fresh cilantro. Serve it hot with steamed basmati rice, naan, or your favorite flatbread to soak up the delicious sauce.
Notes
- Use fresh shrimp and thoroughly clean before marinating for best flavor and texture.
- Adjust the red chili powder quantity to control the spice level according to your preference.
- For a dairy-free version, substitute heavy cream with coconut milk.
- Cashews add richness and crunch but can be omitted or replaced with seeds for nut-free options.
- Indian Butter Shrimp can be frozen for up to 2 months; thaw overnight and reheat gently.