Description
A rich and creamy Indian butter shrimp recipe that combines aromatic spices with succulent shrimp in a luscious tomato-based sauce finished with cream and fresh cilantro. Perfect for a quick and flavorful 45-minute dinner.
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)
Sauce & Garnish
- 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 the shrimp with minced garlic, grated ginger, salt, turmeric powder, red chili powder, oil, and freshly squeezed lemon juice. Mix thoroughly to coat all the shrimp evenly and refrigerate for 20-30 minutes to allow the flavors to develop.
- Cook the Shrimp: Heat 2 tablespoons of unsalted butter in a skillet over medium heat. Add the marinated shrimp and cook for 4-5 minutes until the shrimp turn opaque and are cooked through. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining butter along with additional garlic and ginger if desired, then add the diced red onion. Sauté for 3-4 minutes until the onions become translucent and fragrant.
- Prepare the Sauce Base: Stir in the diced tomatoes, chili powder, garam masala, sugar, and salt. Cook the mixture for about 5 minutes until the tomatoes soften down and meld with the spices.
- Blend the Sauce: Add water to the skillet and scrape the bottom to loosen any browned bits. Transfer the sauce mixture along with cashews to a blender and blend until smooth to create a creamy texture. Return this pureed sauce back to the skillet.
- Simmer with Shrimp: Turn the heat to low and add the cooked shrimp back into the sauce. Stir gently to coat the shrimp well and simmer for another 3 minutes so the flavors combine.
- Finish with Cream and Cilantro: Stir in the heavy cream (or coconut cream as a lighter alternative) and chopped cilantro. Mix until everything is heated through and creamy. Serve hot immediately for best flavor and texture.
Notes
- Marinating the shrimp helps to infuse them with robust flavors and tenderizes them.
- You can substitute cashews with almonds for a slightly different nutty flavor or omit nuts for a nut-free dish.
- For a lighter version, use coconut cream instead of heavy cream.
- Adjust chili powder according to your heat preference, or use paprika for milder flavor.
- Serve with basmati rice or naan bread to complete this Indian-inspired meal.
