Indian Butter Shrimp Recipe

Introduction

Indian Butter Shrimp is a rich and flavorful dish that combines tender shrimp with a creamy, spiced tomato sauce. This recipe is perfect for a comforting weeknight dinner or impressing guests with a taste of Indian cuisine.

Ingredients

• 1/2 lb shrimp, peeled, tail removed and deveined
• 1/2 tsp minced garlic (for marinade)
• 1/2 tsp grated ginger (for marinade)
• 1/2 tsp salt (for marinade)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder or paprika (for marinade)
• 1 tbsp oil
• 1 tbsp lemon juice
• 2 tbsp unsalted butter
• 1 cup diced red onion
• 1 cup diced tomato
• 1 tsp minced garlic (for sauce)
• 1 tsp grated ginger (for sauce)
• 10-15 cashews
• 1 tsp red chili powder or paprika (for sauce)
• 1 tsp garam masala
• 1 tsp sugar
• 1/2 cup water
• 2 tbsp heavy cream
• Salt to taste
• Cilantro, to garnish

Instructions

1. Step 1: In a medium bowl, combine 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. Coat the shrimp well and refrigerate for 20-30 minutes to marinate.
2. Step 2: Heat a skillet over medium flame and melt 1 tablespoon of butter. Add the marinated shrimp and cook for 4-5 minutes until just done. Remove shrimp to a plate and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of butter. Sauté 1 tsp minced garlic, 1 tsp grated ginger, cashews, and diced onions until onions become translucent. Then add diced tomatoes and cook until mushy.
4. Step 4: Add 1 tsp red chili powder or paprika, 1 tsp garam masala, 1 tsp sugar, and salt to taste. Sauté the spices for one minute, then pour in 1/4 cup water to prevent burning. Stir well.
5. Step 5: Remove the skillet from heat and blend the mixture using a food processor or immersion blender until smooth.
6. Step 6: Return the smooth sauce to the stove and simmer for 5 minutes. Add the cooked shrimp back to the sauce.
7. Step 7: Pour in another 1/4 cup water, stir, and let it simmer for 3 more minutes to combine flavors.
8. Step 8: Turn off the heat and stir in 2 tablespoons of heavy cream and chopped cilantro for garnish.
9. Step 9: Serve the butter shrimp hot over basmati rice or with warm naan bread.

Tips & Variations

• For a milder dish, reduce the red chili powder or substitute with paprika for a smoky flavor.
• You can replace cashews with almonds or omit nuts altogether if you have allergies.
• Add a pinch of fenugreek leaves (kasuri methi) for a more authentic Indian flavor.
• Use coconut cream instead of heavy cream for a dairy-free alternative.
• Marinate the shrimp for longer (up to 1 hour) for deeper flavor absorption, but avoid too long as shrimp can become mushy.

Storage

Store leftover butter shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent overcooking the shrimp. Adding a splash of water or cream while reheating helps maintain the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Thaw them completely and pat dry before marinating to avoid excess moisture that can dilute the sauce.

Is this dish spicy?

The level of spice depends on the amount and type of chili powder used. You can adjust the red chili powder to suit your heat preference or substitute with paprika for a milder taste.

Indian Butter Shrimp Recipe

Print Recipe

★★★★★

4.8 from 92 reviews

Indian Butter Shrimp is a rich and creamy dish featuring succulent shrimp cooked in a buttery, spiced tomato and cashew sauce, finished with heavy cream and fresh cilantro. This delightful seafood recipe combines traditional Indian flavors with a smooth, velvety texture, perfect to serve with basmati rice or naan bread.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

To 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

For Cooking

• 2 tbsp unsalted butter (divided)
• 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
• Salt to taste
• 1/2 cup water (divided)
• 2 tbsp heavy cream
• 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. Coat the shrimp thoroughly and refrigerate for 20-30 minutes to allow the flavors to infuse.
2. Cook the Shrimp: Heat 1 tablespoon butter in a skillet over medium flame. Add the marinated shrimp and cook for 4-5 minutes until they turn opaque and just cooked through. Remove the shrimp from the skillet and set aside on a plate.
3. Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter. Add minced garlic, grated ginger, cashews, and diced red onions. Cook until onions become translucent, then add diced tomatoes and cook until tomatoes are soft and mushy.
4. Add Spices and Simmer: Stir in red chili powder or paprika, garam masala, sugar, and salt. Sauté the mixture for a minute to toast the spices. Add 1/4 cup water to prevent spices from burning and stir well.
5. Blend the Sauce: Remove the skillet from heat. Transfer the cooked onion-tomato mixture along with cashews to a food processor or use an immersion blender to puree the sauce until smooth.
6. Cook the Sauce: Return the blended sauce to the skillet and cook over medium heat for 5 minutes to develop the flavors further.
7. Combine Shrimp and Sauce: Add the cooked shrimp back into the sauce. Add another 1/4 cup water and let the entire dish simmer gently for 3 minutes to marry flavors.
8. Finish with Cream and Garnish: Stir in the heavy cream and fresh cilantro off the flame. This step enriches the sauce and adds a fresh herbal note.
9. Serve: Serve the Indian Butter Shrimp hot over cooked basmati rice or with warm naan bread for a complete meal.

Notes

• For a milder version, reduce the red chili powder or use paprika instead.
• Cashews add a creamy texture to the sauce but can be omitted for a nut-free variation.
• Make sure not to overcook shrimp; they become tough if cooked too long.
• Optional: garnish with additional cilantro leaves or a squeeze of lemon for brightness.
• Serve immediately for best taste and texture.

Keywords: Indian Butter Shrimp, creamy shrimp curry, spiced shrimp recipe, Indian seafood dish, butter shrimp