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Easy Butter Shrimp Curry Recipe

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3.9 from 8 reviews

A flavorful and easy-to-make Butter Shrimp Curry combining aromatic spices, creamy tomato-based sauce, and tender shrimp for a satisfying meal ready in just 25 minutes.

Ingredients

Spices and Seasonings

  • 1 tsp salt
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp fenugreek
  • 1 tsp sweet paprika
  • ½ tsp red pepper flakes
  • ½ tsp sugar
  • ¼ tsp black pepper

Aromatics and Paste

  • 4 shallots, peeled and roughly chopped
  • 5 cloves garlic, peeled and roughly chopped
  • 1 thumb-sized piece fresh ginger, peeled and roughly chopped
  • 2 tbsp tomato paste (tomato purée)
  • 1 tbsp lemon juice
  • ¼ cup (60ml) water (or as needed)

Main Ingredients

  • 1 tbsp neutral oil (such as vegetable or canola oil), or as needed
  • 1 pound (450g) large shrimp (prawns), peeled and deveined
  • ⅓ cup (80ml) water (or as needed)
  • 1 tbsp unsalted butter, cold and cubed
  • ⅓ cup (80ml) cream (heavy or double)

Garnish

  • 2 tbsp cilantro (coriander), chopped
  • Pinch red pepper flakes

Instructions

  1. Prepare seasoning blend: Combine all the salt, garam masala, ground cumin, turmeric, fenugreek, sweet paprika, red pepper flakes, sugar, and black pepper into a bowl. Set aside one teaspoon of this blend to season the shrimp later.
  2. Make the curry paste: Add the remaining seasoning blend, shallots, garlic, ginger, tomato paste, and lemon juice to a food processor. Add about ¼ cup (60ml) water gradually to form a smooth, thick paste.
  3. Season the shrimp: Pat the shrimp dry thoroughly using paper towels. Place them in a bowl and sprinkle with the reserved teaspoon of seasoning blend, tossing gently to coat evenly.
  4. Cook the shrimp: Heat a tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the seasoned shrimp and cook for about 1 minute, just until they turn pink but are not fully cooked through, as they will finish cooking in the sauce. Remove the shrimp from the pan using a slotted spoon and set aside.
  5. Cook the curry paste: Add a splash more oil to the same pan and pour in the prepared curry paste. Cook, stirring frequently, for about 5 minutes to develop the flavors and reduce rawness. Add ⅓ to ½ cup (80-120ml) water gradually to loosen the sauce to a gravy-like consistency.
  6. Simmer shrimp in sauce: Return the partially cooked shrimp to the pan with the curry sauce. Reduce heat to low and simmer gently for 5 to 10 minutes, allowing the shrimp to finish cooking and absorb the curry flavors.
  7. Add butter and cream: Add the cubed cold unsalted butter to the sauce, stirring constantly until the butter has fully melted and incorporated. Then pour in the cream and simmer for another minute until warmed through and the sauce is rich and velvety.
  8. Adjust seasoning and garnish: Taste the curry and if needed, add a little more lemon juice to balance the flavors. Garnish with plenty of freshly chopped cilantro and a pinch of red pepper flakes before serving.

Notes

  • Ensure shrimp are not overcooked initially as they will continue cooking in the sauce to prevent toughness.
  • You can adjust the level of heat by varying the amount of red pepper flakes used.
  • For a lighter version, substitute cream with coconut milk.
  • Serve with steamed basmati rice or warm naan bread for a complete meal.
  • Fenugreek powder adds a unique flavor; if unavailable, you can omit it but the dish will have a slightly different taste.

Find it online: https://cookedbygrace.com/easy-butter-shrimp-curry-recipe/