Description
Indian Butter Shrimp is a rich and creamy seafood dish featuring succulent shrimp marinated in traditional spices, cooked in a buttery sauce infused with garlic, ginger, and cashews, and finished with a smooth tomato-based cream sauce. Perfectly paired with basmati rice or naan, this flavorful recipe offers a delightful taste of Indian cuisine in just 30 minutes.
Ingredients
Marinade
- 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
Sauce and 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
Garnish
- Cilantro, to garnish
Instructions
- Marinate the Shrimp: In a medium bowl, combine the shrimp with minced garlic, grated ginger, salt, turmeric powder, red chili powder or paprika, oil, and lemon juice. Mix thoroughly to coat all shrimp evenly. Cover and refrigerate for 20-30 minutes to allow the flavors to infuse.
- Cook the Shrimp: Heat a skillet over medium flame and add 1 tablespoon of butter. Add the marinated shrimp and cook for 4-5 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Sauté Aromatics and Cashews: In the same skillet, add the remaining tablespoon of butter. Add minced garlic, grated ginger, cashews, and diced onions. Cook, stirring occasionally, until the onions become translucent, about 3-4 minutes. Then add the diced tomatoes.
- Add Spices and Simmer: Once the tomatoes become soft and mushy, add red chili powder or paprika, garam masala, sugar, and salt. Stir well and sauté for a minute to release the spice aromatics. Pour in 1/4 cup of water to prevent the spices from burning and to create the base for the sauce.
- Puree the Sauce: Remove the skillet from heat, and using a food processor or immersion blender, blend the mixture until smooth to form a silky tomato-based sauce.
- Simmer the Sauce and Combine: Return the sauce to the stove and cook over medium heat for 5 minutes. Add the cooked shrimp back into the sauce.
- Add Water and Simmer: Pour in the remaining 1/4 cup of water and let the sauce with shrimp simmer gently for 3 minutes, allowing the flavors to meld.
- Finish with Cream and Cilantro: Stir in the heavy cream and garnish with fresh cilantro. Remove from heat immediately to preserve the creaminess and freshness.
- Serve: Serve the Indian Butter Shrimp hot over cooked basmati rice and with naan bread for a complete and satisfying meal.
Notes
- For a milder flavor, reduce the red chili powder or substitute with paprika.
- Ensure shrimp is not overcooked to keep it tender and juicy.
- Cashews add richness and texture; you can toast them slightly before adding for extra aroma.
- Use fresh ginger and garlic for best flavor intensity.
- This dish pairs beautifully with steamed basmati rice or warm naan.
