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Indian Butter Shrimp Recipe

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4.1 from 7 reviews

This Indian Butter Shrimp recipe offers succulent shrimp cooked in a rich, creamy tomato-based sauce infused with aromatic spices like garam masala, cumin, and kasoori methi. The dish combines sautéed shrimp with a buttery, spiced cashew and cream sauce, delivering a perfect balance of heat, sweetness, and creaminess that pairs excellently with naan or basmati rice.

Ingredients

Main Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 pounds raw shrimp (peeled and deveined)
  • 1 teaspoon cayenne pepper powder (divided)
  • 1 teaspoon salt (or to taste, divided)
  • 1/4 teaspoon cumin seeds
  • 1 1/2 cups finely chopped onion (about 1 large)
  • 2 large garlic cloves (finely chopped)
  • 2 teaspoons finely chopped ginger
  • 2 tablespoons Kasoori methi (dried fenugreek leaves)
  • 2 1/2 teaspoons coriander powder
  • 1/4 teaspoon garam masala powder
  • 1 can (15 ounces) tomato sauce
  • 1/4 cup + 2 tablespoons raw cashews (ground into fine powder)
  • 1/2 cup heavy cream
  • 1 to 2 tablespoons honey
  • 1 to 2 pinches orange food color (optional)

Instructions

  1. Cook the shrimp: Heat a large skillet over high heat and melt 1 tablespoon of butter. Add the peeled and deveined shrimp along with a pinch of cayenne pepper and salt. Sauté for about 2 minutes, stirring occasionally until the shrimp are approximately 75% cooked. Transfer the shrimp and any juices released to a bowl and set aside.
  2. Sauté the aromatics: Reduce heat to medium. Add the remaining butter to the skillet and allow it to melt. Add cumin seeds and let them sizzle for about 10 seconds until fragrant. Stir in finely chopped onion, garlic, ginger, and a pinch of salt. Cook, stirring frequently, until onions turn golden brown and caramelized, about 4 to 5 minutes.
  3. Add spices: Add the kasoori methi, coriander powder, garam masala, remaining cayenne pepper, and about 2 tablespoons of water. Cook for 2 to 3 minutes, stirring constantly to toast the spices without burning. The water prevents the spices from sticking to the pan.
  4. Simmer the sauce: Stir in the tomato sauce, cashew powder, and 1/4 cup water until combined. Lower the heat to low, cover the pan, and let it simmer for about 10 minutes. Stir every 3 to 4 minutes to avoid sticking or burning.
  5. Finish the dish: Uncover the pan and add the cooked shrimp along with any leftover juices. Stir in the heavy cream, honey, optional orange food coloring, and the remaining salt. Let the sauce simmer gently for 2 minutes to finish cooking the shrimp and meld the flavors.
  6. Rest and serve: Remove from heat and let the dish rest for a few minutes. Serve warm with naan bread or steamed rice for a satisfying meal.

Notes

  • Kasoori methi is dried fenugreek leaves and adds a unique flavor; it can be found in Indian grocery stores or substituted with a pinch of fenugreek powder if unavailable.
  • Adjust cayenne pepper according to your spice preference.
  • Orange food coloring is optional and used traditionally to give a vibrant color to the dish.
  • Ensure shrimp is not overcooked during initial sauté to prevent tough texture, as it will cook further in the sauce.
  • To make this dish gluten-free, verify all ingredient labels are gluten-free, especially the tomato sauce.

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