Indian Butter Shrimp takes the creamy tomato sauce often associated with butter chicken and pairs it with quick-cooking shrimp. The shrimp are briefly marinated with garlic, ginger, turmeric, chili, and lemon juice, then cooked and folded into a smooth tomato-cashew sauce finished with butter and cream.
Most of the cooking happens in one skillet. Blending the cooked onion, tomato, and cashew mixture adds one extra step, but it gives the sauce its smooth, restaurant-style texture. Serve the shrimp with basmati rice or warm naan for an easy dinner with plenty of sauce.
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Why You’ll Love This Recipe
- Quick-Cooking Shrimp: Shrimp cooks in just a few minutes, so the active preparation and cooking time is about 30 minutes.
- Smooth, Creamy Sauce: Tomatoes, cashews, butter, and heavy cream create a rich sauce without requiring a long simmer.
- Easy to Adjust: Use red chili powder for more heat or paprika for a milder, family-friendly version.
- Perfect with Rice or Naan: The recipe makes enough sauce for spooning over basmati rice or serving with warm naan.
Recipe Ingredients
- Shrimp – Use peeled and deveined shrimp with the tails removed. Fresh or properly thawed frozen shrimp will both work.
- Garlic and Ginger – Both are used in the marinade and again in the sauce, giving the shrimp and masala base a deeper savory flavor.
- Turmeric, Chili Powder, and Garam Masala – Turmeric seasons the shrimp, while chili powder and garam masala add warmth to the finished sauce. Paprika can replace the chili powder for a milder dish.
- Red Onion and Tomato – These cook down to form the main body of the butter sauce. They are blended after softening to create a smoother consistency.
- Cashews – Cashews naturally thicken the sauce and give it a richer, creamier texture after blending.
- Butter and Heavy Cream – Butter is used to cook both the shrimp and the sauce. Heavy cream is stirred in at the end to soften the tomato flavor and create a silky finish.
- Lemon Juice – Lemon juice brightens the shrimp marinade and balances the warm spices.
- Pantry Basics – You will also need oil, sugar, salt, water, and fresh cilantro for garnishing.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Make It Milder: Replace the red chili powder with paprika in both the marinade and the sauce.
- Use Frozen Shrimp: Thaw frozen shrimp completely, then pat them dry before marinating. Removing excess moisture helps them cook rather than steam.
- Replace the Red Onion: Yellow onion or shallots can be used when red onion is unavailable. The flavor will be slightly different, but the sauce will still blend smoothly.
- Use Coconut Milk: Full-fat coconut milk can replace the heavy cream for a dairy-light variation, although it will add a noticeable coconut flavor. Butter would still need to be replaced separately for a fully dairy-free dish.
- Increase the Shrimp: For larger main-course portions, the amount of shrimp can be increased. Make sure the skillet is not overcrowded, and cook the shrimp in batches if necessary.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: Add the peeled and deveined shrimp to a medium bowl. Mix in the minced garlic, grated ginger, salt, turmeric, chili powder or paprika, oil, and lemon juice. Toss until the shrimp are evenly coated, then refrigerate for 20–30 minutes.
Step 2: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the marinated shrimp in a single layer and cook for 4–5 minutes, turning as needed, until they are opaque and lightly browned. Transfer the shrimp to a clean plate and set aside.
Step 3: Add the remaining tablespoon of butter to the same skillet. Stir in the garlic, ginger, cashews, and diced red onion, then cook until the onion begins to soften and turn translucent. Add the diced tomato and continue cooking until it becomes soft and releases its juices. Stir in the chili powder or paprika, garam masala, sugar, and salt. Cook for about 1 minute, then add ¼ cup of water to prevent the spices from sticking.
Step 4: Remove the skillet from the heat and allow the mixture to cool slightly. Carefully blend the cooked onion, tomato, and cashew mixture with a food processor, countertop blender, or immersion blender until smooth. Return the sauce to the skillet and cook over medium-low heat for about 5 minutes, stirring occasionally.
Step 5: Add the cooked shrimp back to the skillet. Pour in the remaining ¼ cup of water and stir gently until the shrimp are coated with the butter masala sauce. Simmer for about 3 minutes.
Step 6: Reduce the heat to low and stir in the heavy cream. Warm the sauce gently without bringing it to a hard boil. Remove the skillet from the heat, garnish with chopped cilantro, and serve with basmati rice or naan.
Expert Tips
- Pat the Shrimp Dry – Removing excess moisture before marinating helps the seasoning cling to the shrimp and encourages better browning in the skillet.
- Do Not Marinate for Too Long – The lemon juice is acidic and can begin changing the texture of the shrimp. Keep the marinating time to approximately 20–30 minutes.
- Avoid Overcooking the Shrimp – Shrimp is ready when it turns opaque and forms a loose C shape. It will cook briefly again after being returned to the sauce.
- Use Unsalted Cashews – Raw or lightly roasted unsalted cashews work best because they add body without making the sauce overly salty.
- Blend Carefully – Allow the tomato mixture to cool slightly before transferring it to a countertop blender, and avoid completely sealing very hot liquid inside the blender jar.
- Add the Cream over Low Heat – High heat can cause the cream to separate. Lower the heat before stirring it into the sauce.
FAQs
Is Indian Butter Shrimp spicy?
It can be mild or moderately spicy depending on the seasoning used. Choose paprika instead of red chili powder for a gentler flavor, or use chili powder if you prefer more heat.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely in the refrigerator or under cold running water, then pat them dry before adding the marinade.
Why are cashews added to the sauce?
Cashews thicken the blended tomato sauce and give it a smoother, richer consistency without requiring a large amount of heavy cream.
Can I make the sauce ahead of time?
Yes. Prepare and blend the sauce without adding the shrimp or cream. Refrigerate it in an airtight container, then reheat it gently before adding freshly cooked shrimp and finishing with cream.
Storage
- To Store: Allow the butter shrimp to cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
- To Reheat: Warm it gently in a skillet over low heat, stirring occasionally. Add a small splash of water if the sauce has thickened in the refrigerator. Avoid prolonged reheating, which can make the shrimp rubbery.
- To Freeze: Freezing the completed dish is not ideal because cooked shrimp can become firm and the cream sauce may separate. For better results, freeze the blended sauce before adding the shrimp and cream.
📖 Recipe
Indian Butter Shrimp
Equipment
- Large skillet
- Medium Mixing Bowl
- Cutting Board
- Sharp Knife
- Wooden spoon or spatula
- Food processor, countertop blender, or immersion blender
- Serving bowls
Ingredients
For the Shrimp Marinade
- ½ pound shrimp peeled, deveined, and tails removed
- ½ teaspoon minced garlic
- ½ teaspoon grated ginger
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder or paprika
- 1 tablespoon oil
- 1 tablespoon lemon juice
For the Butter Sauce
- 2 tablespoons unsalted butter divided
- 1 cup diced red onion
- 1 cup diced tomato
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 10 –15 cashews
- 1 teaspoon red chili powder or paprika
- 1 teaspoon garam masala
- 1 teaspoon sugar
- ½ cup water divided
- 2 tablespoons heavy cream
- Salt to taste
- Chopped fresh cilantro for garnishing
Instructions
- Place the shrimp in a medium bowl. Add the garlic, ginger, salt, turmeric, chili powder or paprika, oil, and lemon juice. Toss until evenly coated, then refrigerate for 20–30 minutes.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Arrange the marinated shrimp in the skillet and cook for 4–5 minutes, turning as needed, until opaque and lightly browned. Transfer the shrimp to a plate.
- Add the remaining tablespoon of butter to the same skillet. Stir in the garlic, ginger, cashews, and diced red onion.
- Cook until the onion becomes translucent, then add the diced tomato. Continue cooking until the tomato softens and becomes pulpy.
- Add the chili powder or paprika, garam masala, sugar, and salt. Stir for about 1 minute.
- Pour in ¼ cup of the water and stir, scraping the bottom of the skillet to prevent the spices from sticking.
- Remove the skillet from the heat. Carefully blend the tomato, onion, and cashew mixture until smooth.
- Return the blended sauce to the skillet and cook over medium-low heat for about 5 minutes, stirring occasionally.
- Add the cooked shrimp and the remaining ¼ cup of water. Stir gently and simmer for about 3 minutes.
- Reduce the heat to low and stir in the heavy cream. Once the sauce is warm and smooth, remove the skillet from the heat.
- Garnish with chopped cilantro and serve with basmati rice or naan.
Notes
- The total time includes 20 minutes of marinating. Marinating for 30 minutes will increase the total time to approximately 1 hour.
- Use paprika instead of red chili powder for a milder, family-friendly sauce.
- Do not marinate the shrimp for longer than 30 minutes, as the lemon juice can begin to affect its texture.
- Cook the shrimp only until opaque and lightly browned. They will cook briefly again after being added to the sauce.
- Allow the tomato mixture to cool slightly before blending, then add the heavy cream over low heat to prevent the sauce from separating.
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