Description
Indian Butter Shrimp is a rich and flavorful dish featuring succulent shrimp cooked in a creamy, spiced tomato sauce enriched with butter, garlic, ginger, and cashews. Marinated shrimp are pan-seared and then combined with a smooth, aromatic sauce made from blended onions, tomatoes, and traditional Indian spices, finished with heavy cream and fresh cilantro. Perfect for serving with basmati rice or naan, this recipe offers a delightful balance of spice and creaminess in just 30 minutes.
Ingredients
For the 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
For the Sauce
- 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
- 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. Mix well until the shrimp are fully coated. Refrigerate the mixture for 20 to 30 minutes to allow the flavors to infuse.
- Cook the Shrimp: Heat 1 tablespoon of butter in a skillet over medium flame. Add the marinated shrimp and cook for 4 to 5 minutes until they turn pink and are cooked through. Remove the shrimp to a plate and set aside.
- Prepare the Sauce Base: In the same skillet, add the remaining tablespoon of butter. Sauté the garlic, ginger, cashews, and diced onions until the onions become translucent. Then add the diced tomatoes and cook until they turn mushy.
- Add Spices: Stir in the red chili powder or paprika, garam masala, sugar, and salt. Sauté for about one minute to bloom the spices, then add 1/4 cup of water to prevent the spices from burning.
- Blend the Sauce: Remove the skillet from heat and transfer the mixture to a food processor or use an immersion blender to puree until smooth.
- Simmer the Sauce: Return the blended sauce to the stove and cook on medium heat for 5 minutes to thicken and develop flavors.
- Combine Shrimp and Sauce: Add the cooked shrimp back into the sauce. Pour in the remaining 1/4 cup water and allow the mixture to simmer gently for 3 minutes, letting the flavors meld.
- Finish with Cream and Cilantro: Stir in the heavy cream and garnish with fresh cilantro. Remove from heat immediately to preserve the creaminess.
- Serve: Serve the Indian butter shrimp hot over cooked basmati rice or alongside warm naan bread for a complete meal.
Notes
- For a milder dish, reduce the amount of red chili powder or substitute with paprika.
- Cashews add a rich texture and nutty flavor; soaking them briefly before blending can make the sauce creamier.
- You can substitute heavy cream with coconut milk for a dairy-free version, but the flavor profile will change.
- Ensure not to overcook shrimp to keep them tender and juicy.
- Leftover sauce can be refrigerated for up to 2 days; reheat gently to avoid curdling the cream.
