Go Back
Homemade Indian Butter Shrimp photo

Indian Butter Shrimp

This Indian Butter Shrimp is a flavor explosion! Creamy, spicy, and oh-so-satisfying, it's perfect for weeknight dinners or entertaining!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp:
  • 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
  • 2 tbsp unsalted butter
For the Sauce:
  • 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
  • 1/2 cup water
  • 2 tbsp heavy cream
  • Salt to taste
  • Cilantro to garnish

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and cutting board
  • Serving Dish

Method
 

Marinate the Shrimp
  1. In a bowl, combine the shrimp, minced garlic, grated ginger, salt, turmeric powder, red chili powder, oil, and lemon juice. Mix until the shrimp are well-coated and let them marinate for about 15-20 minutes.
Cook the Sauce
  1. In a large skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the diced red onion and sauté for about 5-7 minutes, or until the onions are translucent and fragrant.
  2. Next, add the diced tomatoes and cashews to the skillet. Stir well and cook for another 5 minutes, allowing the tomatoes to soften and release their juices.
  3. Add 1 teaspoon of minced garlic, 1 teaspoon of grated ginger, red chili powder, garam masala, and sugar to the skillet. Stir to combine and cook for about 2 minutes.
  4. Pour in the 1/2 cup of water and stir well. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
  5. Add the marinated shrimp to the skillet. Cook for about 3-5 minutes or until the shrimp turn pink and opaque.
  6. Once the shrimp are cooked, add the remaining tablespoon of butter and the heavy cream. Stir until the butter is melted and the sauce is creamy and velvety.
  7. Remove the skillet from heat and garnish your Indian Butter Shrimp with freshly chopped cilantro. Serve hot.

Notes

  • For a vegetarian option, substitute shrimp with firm tofu.
  • Use ghee or olive oil instead of butter for unique flavors.
  • Coconut cream can replace heavy cream for a dairy-free alternative.