Description
Creamy Indian Butter Shrimp is a quick and flavorful dish featuring succulent shrimp cooked in a rich, spiced tomato and cream sauce. This recipe blends traditional Indian spices with a smooth buttery base, perfect for an easy weeknight meal or a special dinner that brings an authentic taste of India to your table in just 45 minutes.
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 and 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 shrimp with minced garlic, grated ginger, salt, turmeric powder, red chili powder, oil, and freshly squeezed lemon juice. Mix thoroughly ensuring the shrimp is well coated with the spices, then refrigerate the mixture for 20 to 30 minutes to allow the flavors to fully infuse.
- Cook the Shrimp: Heat butter in a skillet over medium heat. Add the marinated shrimp and cook for 4 to 5 minutes until they turn opaque and are just cooked through. Remove the shrimp from the skillet and set aside to keep warm.
- Sauté Aromatics: In the same skillet, add the remaining butter followed by minced garlic, grated ginger, and diced red onion. Sauté this mixture for 3 to 4 minutes until the onions become translucent and fragrant.
- Prepare the Tomato Sauce: Stir in diced tomatoes, additional chili powder if desired, garam masala, sugar, and salt. Cook this mixture for about 5 minutes until the tomatoes soften and begin to break down, creating a rich base for the sauce.
- Blend Sauce: Add water to the skillet and scrape the bottom to loosen any browned bits. Transfer the sauce mixture to a blender and blend until smooth and creamy. Return the pureed sauce to the skillet over low heat.
- Simmer with Shrimp: Add the cooked shrimp back into the skillet, stirring gently to coat them evenly with the sauce. Simmer together for 3 minutes to meld the flavors.
- Finish with Cream and Cilantro: Stir in the heavy cream (or coconut cream for a lighter option) and chopped cilantro. Mix well and heat through until the sauce is creamy and hot. Serve immediately for the best flavor and texture.
Notes
- For a dairy-free version, substitute the heavy cream with coconut cream and use oil instead of butter.
- Adjust the chili powder amount to control the heat level according to your preference.
- Cashews add a subtle richness; soak them briefly before blending if preferred for a smoother sauce.
- Serve the dish with basmati rice or warm naan bread to soak up the luscious sauce.
- Ensure shrimp is not overcooked to maintain tenderness and juiciness.
