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Indian Butter Shrimp Recipe

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★★★★★

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.

Ingredients

Scale

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

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