Description
A rich and creamy Indian Butter Shrimp recipe bursting with authentic spices and flavors, perfect for a quick and satisfying dinner. This dish features marinated shrimp cooked in a luscious tomato-based sauce enriched with butter, cream, and aromatic spices, garnished with fresh cilantro.
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
- 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 Shrimp: In a medium bowl, combine shrimp with garlic, ginger, salt, turmeric, chili powder, oil, and lemon juice. Mix thoroughly and refrigerate for 20-30 minutes to allow flavors to infuse.
- Cook Shrimp: Heat 2 tablespoons of butter in a skillet over medium heat. Add the marinated shrimp and cook for 4-5 minutes until they turn opaque and are just cooked through. Remove shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add remaining butter along with minced garlic, grated ginger, and diced red onion. Sauté for 3-4 minutes until onions become translucent and fragrant.
- Cook Tomatoes and Spices: Stir in diced tomatoes, red chili powder, garam masala, sugar, and a pinch of salt. Cook this mixture for about 5 minutes until the tomatoes soften and meld with the spices.
- Blend Sauce: Add water to the skillet, scrape the bottom to loosen any browned bits, then transfer the mixture to a blender. Blend until smooth to create a creamy sauce base, then return it to the skillet.
- Simmer with Shrimp: Simmer the pureed sauce on low heat. Add the cooked shrimp back in, stirring gently to coat them evenly with the sauce. Cook for another 3 minutes to marry the flavors.
- Finish with Cream and Cilantro: Stir in the heavy cream and chopped cilantro. Mix well and cook until heated through. Serve the creamy Indian butter shrimp hot, garnished with extra cilantro if desired.
Notes
- For a lighter version, substitute heavy cream with coconut cream or a plant-based alternative.
- If you prefer a spicier dish, increase the red chili powder or add fresh green chilies.
- Cashews can be soaked before blending for an even creamier sauce texture.
- Serve with basmati rice or naan to soak up the flavorful sauce.
- This recipe can be made gluten-free by ensuring all spice blends are free from additives.
