Description
A luscious and creamy Indian Butter Shrimp recipe that combines tender shrimp with a rich, spiced tomato and cream sauce. Marinated with aromatic spices and cooked in butter, this flavorful dish comes together quickly for a satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Shrimp Marinade
- 1 pound Shrimp, peeled and deveined
- 1 teaspoon Salt (to taste)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder or Paprika
- 2 tablespoons Oil (canola or vegetable oil)
Curry Sauce
- 2 tablespoons Unsalted Butter
- 1 small Red Onion, diced
- 1 cup Tomato, diced
- 1/4 cup Cashews (or substitute with almonds)
- 1 teaspoon Garam Masala
- 1 teaspoon Sugar (to balance flavors)
- 1/4 cup Water (to adjust consistency)
- 1/2 cup Heavy Cream (or coconut cream for lighter option)
- 1/4 cup Cilantro, chopped (for topping)
Instructions
- Marinate the Shrimp: In a medium bowl, combine shrimp with minced garlic, grated ginger, salt, turmeric powder, red chili powder, oil, and freshly squeezed lemon juice. Mix thoroughly to coat the shrimp evenly. Cover and refrigerate for 20-30 minutes to allow flavors to infuse.
- Cook the Shrimp: Heat butter in a skillet over medium heat. Add the marinated shrimp and cook for 4-5 minutes until the shrimp turns opaque and is cooked through. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Sauté Aromatics: In the same skillet, add the remaining butter, minced garlic, grated ginger, and diced red onion. Sauté for 3-4 minutes until the onions become translucent and fragrant.
- Add Tomatoes and Spices: Stir in diced tomatoes, red chili powder, garam masala, sugar, and salt. Cook the mixture for about 5 minutes until the tomatoes soften and the spices bloom.
- Prepare the Sauce: Add water to the skillet and scrape the bottom to collect all flavorful bits. Transfer the mixture to a blender and blend until smooth. Return the pureed sauce to the skillet.
- Simmer with Shrimp: Reduce heat to low and add the cooked shrimp back into the sauce. Stir gently to coat the shrimp evenly and simmer for 3 minutes to mingle the flavors.
- Finish with Cream and Cilantro: Stir in heavy cream (or coconut cream) and chopped cilantro. Mix until fully combined and warm through. Adjust seasoning if needed, then serve hot for a creamy and spicy butter shrimp delight.
Notes
- Use fresh shrimp for the best flavor and texture; frozen shrimp can also be used but ensure they are fully thawed.
- Adjust chili powder quantity according to your preferred spice level.
- Cashews add a creamy texture; almonds can be substituted if preferred or unavailable.
- For a dairy-free option, substitute heavy cream with coconut cream.
- Serve with basmati rice or naan bread to enjoy the full experience of the sauce.
- Marinating the shrimp is key for flavor infusion but do not marinate for more than 30 minutes to avoid the shrimp becoming mushy.
