Feeling adventurous in the kitchen? Dive into the vibrant world of Indian cuisine with our collection of 28 shrimp recipes. From quick, aromatic weeknight dinners to impressive, spice-infused feasts, these dishes bring the rich flavors of India right to your table. Perfect for home cooks looking to explore new tastes, each recipe promises a delicious adventure. Get ready to transform your meals—let’s start cooking!
Spicy Shrimp Masala
Vividly aromatic and packed with heat, this Spicy Shrimp Masala is a weeknight warrior. It comes together in under 30 minutes, delivering restaurant-quality flavor with minimal fuss. Get ready for a bold, satisfying meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 1 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced
– 1 tbsp grated ginger
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp turmeric powder
– 1 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1/2 cup heavy cream
– 1/2 cup water
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer and cook for 1 minute per side, just until pink. Transfer to a plate.
4. In the same skillet, add the finely chopped onion and cook for 5 minutes, stirring frequently, until softened.
5. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, and 1 tsp cayenne pepper, toasting the spices for 30 seconds to unlock their flavor.
7. Pour in the entire can of diced tomatoes with their juices, 1/2 cup water, and 1 tsp salt. Scrape up any browned bits from the pan bottom.
8. Bring the sauce to a simmer, then reduce heat to medium-low and cook uncovered for 8 minutes, stirring occasionally, until slightly thickened.
9. Stir in 1/2 cup heavy cream until fully incorporated and the sauce is a uniform orange color.
10. Return the cooked shrimp and any accumulated juices to the skillet, gently folding them into the sauce.
11. Simmer the shrimp in the sauce for 2 minutes, just until heated through and coated.
12. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
Generously spoon the masala over steamed basmati rice or with warm naan. The shrimp remain tender and juicy, enveloped in a luxuriously creamy yet intensely spiced sauce where the cayenne provides a steady, building heat. For a vibrant finish, garnish with extra cilantro and a squeeze of lime to cut through the richness.
Coconut Shrimp Curry
Just when you need a quick, flavorful dinner, this coconut shrimp curry delivers. Juicy shrimp simmer in a creamy, aromatic sauce that comes together fast. It’s a weeknight lifesaver with restaurant-quality taste.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 (13.5 oz) can coconut milk
– 1 cup chicken broth
– 1 lb large shrimp, peeled and deveined
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
– Cooked rice for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 1 tbsp curry powder, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper; toast for 30 seconds to bloom the spices.
5. Pour in 1 can coconut milk and 1 cup chicken broth, scraping up any browned bits from the pan.
6. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 10 minutes to thicken slightly.
7. Pat 1 lb shrimp dry with paper towels to ensure they sear properly.
8. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and opaque.
9. Remove the skillet from heat and stir in 1 tbsp fish sauce and 1 tbsp lime juice.
10. Taste and adjust seasoning with salt if needed, but avoid over-salting as the fish sauce adds saltiness.
11. Stir in 1/4 cup chopped cilantro just before serving to keep it fresh and vibrant.
12. Serve immediately over cooked rice.
Outcome: The curry boasts a velvety, rich texture with tender shrimp that soak up the aromatic spices. For a creative twist, serve it in hollowed-out bell peppers or with a side of crispy naan for dipping. Leftovers reheat well, making it perfect for meal prep.
Tandoori Shrimp Skewers
Looking for a quick, flavorful seafood dish? These Tandoori Shrimp Skewers deliver bold spice and smoky char in under 30 minutes. Perfect for weeknight dinners or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 1 cup plain Greek yogurt
– 2 tbsp tandoori masala spice blend
– 1 tbsp lemon juice
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp ground black pepper
– 4 metal or soaked wooden skewers
Instructions
1. Pat the shrimp completely dry with paper towels to ensure the marinade adheres properly.
2. In a medium bowl, whisk together 1 cup plain Greek yogurt, 2 tbsp tandoori masala spice blend, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground black pepper until smooth.
3. Add the shrimp to the bowl and toss to coat evenly in the marinade.
4. Cover the bowl and refrigerate for exactly 10 minutes—any longer and the acid in the yogurt can start to break down the shrimp’s texture.
5. While the shrimp marinates, preheat a grill or grill pan to 400°F.
6. Thread 4-5 shrimp onto each of the 4 skewers, leaving a small space between each shrimp for even cooking.
7. Place the skewers on the hot grill and cook for 3 minutes.
8. Flip the skewers using tongs and cook for another 3 minutes, or until the shrimp turn opaque and develop light grill marks.
9. Remove the skewers from the grill and let them rest for 2 minutes before serving.
Here, the shrimp remain juicy inside with a slightly crisp, charred exterior from the high heat. The yogurt marinade creates a tangy, spicy crust that pairs well with cooling raita or a simple cucumber salad. For a complete meal, serve them over basmati rice or with warm naan to soak up any extra sauce.
Goan Shrimp Vindaloo
Vindaloo packs heat and history, originating from Goa with Portuguese influence. This shrimp version balances fiery chilies with tangy vinegar, creating a bold curry that’s quick to whip up for a weeknight dinner. Serve it over rice to soak up every drop of the spicy sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 4 garlic cloves, minced
– 1 tbsp ginger, grated
– 2 tbsp vindaloo paste
– 1 tsp ground cumin
– 1 tsp ground turmeric
– 1 cup canned diced tomatoes
– 1/2 cup water
– 2 tbsp white vinegar
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear properly.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. In the same skillet, add the onion and cook for 5 minutes until softened and golden.
5. Stir in garlic and ginger, cooking for 1 minute until fragrant.
6. Add vindaloo paste, cumin, and turmeric, toasting for 30 seconds to deepen flavors.
7. Pour in diced tomatoes and water, scraping up any browned bits from the bottom of the skillet.
8. Bring the mixture to a simmer and cook for 10 minutes until slightly thickened.
9. Stir in white vinegar and salt, then return the shrimp to the skillet.
10. Cook for 2 minutes until the shrimp are heated through and coated in sauce.
11. Remove from heat and fold in cilantro just before serving.
12. Plate the vindaloo immediately over steamed rice or with naan bread.
Perfectly cooked shrimp stay tender in the robust, slightly chunky sauce, offering a fiery kick mellowed by the vinegar’s tang. For a creative twist, spoon it into lettuce cups for a low-carb meal or pair with a cool cucumber raita to balance the heat.
Shrimp Tikka Masala
Mouthwatering shrimp tikka masala brings restaurant-quality Indian flavors to your kitchen in under an hour. Marinated shrimp simmer in a rich, spiced tomato-cream sauce that’s perfect for weeknights or entertaining. Serve it over rice or with naan for a complete meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 2 tbsp ginger-garlic paste
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp paprika
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 1 tsp garam masala
– 1/4 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, paprika, turmeric, and cayenne pepper.
2. Add shrimp to the marinade, toss to coat evenly, and refrigerate for 15 minutes.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add marinated shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque; transfer to a plate.
5. In the same skillet, add remaining 1 tbsp oil and sauté chopped onion for 5–7 minutes until golden brown.
6. Stir in crushed tomatoes and simmer for 10 minutes, stirring occasionally, until thickened.
7. Reduce heat to low and slowly pour in heavy cream while stirring to prevent curdling.
8. Add garam masala and cooked shrimp to the sauce, simmering for 3–4 minutes until heated through.
9. Stir in chopped cilantro and season with salt.
Unbelievably creamy with a subtle heat from the spices, this dish features tender shrimp that soak up the aromatic sauce. For a vibrant twist, garnish with extra cilantro and a squeeze of lime just before serving.
Kerala-Style Shrimp Roast
Dive into a bold, aromatic shrimp dish from India’s southwestern coast. This Kerala-style roast features plump shrimp in a spicy, coconut-infused gravy. It’s a quick, flavorful weeknight meal that pairs perfectly with rice or flatbread.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 1 tbsp vegetable oil
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 inch ginger, grated
– 2 green chilies, slit lengthwise
– 1 tsp turmeric powder
– 2 tsp Kashmiri red chili powder
– 1 tsp coriander powder
– 1/2 tsp black pepper
– 1/2 cup coconut milk
– 1 tbsp lemon juice
– 1 tsp salt
– 1/4 cup cilantro, chopped
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and lightly browned, then transfer to a plate.
4. In the same skillet, add the chopped onion and sauté over medium heat for 5 minutes until translucent.
5. Add the minced garlic, grated ginger, and slit green chilies, cooking for 2 more minutes until fragrant.
6. Stir in 1 tsp turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1/2 tsp black pepper, toasting the spices for 30 seconds to release their oils.
7. Pour in 1/2 cup coconut milk and 1 tsp salt, stirring to combine, then bring to a gentle simmer.
8. Return the shrimp to the skillet, coating them evenly in the sauce, and cook for 3 minutes until heated through.
9. Remove from heat, stir in 1 tbsp lemon juice and 1/4 cup chopped cilantro.
10. Let the dish rest for 2 minutes off the heat to allow the flavors to meld.
Mouthwatering and rich, this roast yields tender shrimp in a creamy, spicy gravy with a hint of citrus. The coconut milk adds a subtle sweetness that balances the heat from the chilies and spices. For a creative twist, serve it over crispy roasted potatoes or scoop it up with warm naan for a satisfying meal.
Shrimp Biryani with Saffron
Unlock layers of aromatic flavor with this shrimp biryani, a one-pot wonder that’s surprisingly straightforward to pull off. Using saffron elevates the dish with a subtle floral note and golden hue, while basmati rice soaks up all the spices for a satisfying meal. Get ready to layer and steam for a restaurant-quality result at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 1.5 cups basmati rice
– 1 large onion, thinly sliced
– 2 tbsp ghee
– 1 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 inch ginger, grated
– 2 green chilies, slit
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp garam masala
– 0.5 tsp red chili powder
– 0.25 tsp saffron threads
– 2 tbsp warm milk
– 2.5 cups water
– 0.25 cup fresh cilantro, chopped
– 0.25 cup fresh mint, chopped
– Salt to taste
Instructions
1. Rinse 1.5 cups basmati rice under cold water until it runs clear, then soak it in water for 20 minutes to ensure fluffy grains.
2. Heat 1 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat.
3. Add 1 large onion, thinly sliced, and fry for 10-12 minutes until golden brown and crispy, stirring occasionally to prevent burning.
4. Remove half of the fried onions and set aside for garnishing later.
5. In the same pot, add 2 tbsp ghee, 1 tsp cumin seeds, 4 cloves garlic minced, 1 inch ginger grated, and 2 green chilies slit, then sauté for 2 minutes until fragrant.
6. Add 1.5 lbs large shrimp, peeled and deveined, and cook for 3-4 minutes until they turn pink and opaque, flipping once.
7. Stir in 1 tsp turmeric powder, 1 tsp garam masala, 0.5 tsp red chili powder, and salt to taste, coating the shrimp evenly for 1 minute.
8. Drain the soaked rice and add it to the pot, gently stirring to mix with the spices for 1 minute.
9. Pour in 2.5 cups water, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the rice is 70% cooked.
10. While simmering, soak 0.25 tsp saffron threads in 2 tbsp warm milk for 5 minutes to release its color and aroma.
11. Layer the top of the rice with 0.25 cup fresh cilantro chopped, 0.25 cup fresh mint chopped, the saffron milk mixture, and the reserved fried onions.
12. Cover the pot tightly with a lid, reduce heat to the lowest setting, and let it steam for 10 minutes to finish cooking without stirring.
13. Turn off the heat and let the biryani rest, covered, for 5 minutes to allow the flavors to meld.
14. Gently fluff the rice with a fork to mix the layers without breaking the grains.
Fluffy basmati rice absorbs the rich spices, creating tender grains that contrast with the juicy shrimp. Serve it hot with a side of raita or a simple salad to balance the warmth, and garnish with extra herbs for a vibrant touch that makes every bite pop.
Lemon Garlic Shrimp Pakora
Bold flavors meet crispy textures in this fusion appetizer. Lemon Garlic Shrimp Pakora combines succulent shrimp with a vibrant, spiced chickpea batter for a quick, crowd-pleasing bite. It’s a perfect party starter or weeknight treat that comes together in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 2 tbsp lemon juice
– 1 cup chickpea flour
– 1/2 cup water
– 1 tsp ground cumin
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/4 tsp baking soda
– 1/4 cup fresh cilantro, chopped
– 1 tsp salt
– 2 cups vegetable oil for frying
Instructions
1. Pat the shrimp completely dry with paper towels to ensure crispiness.
2. In a medium bowl, combine the shrimp, minced garlic, and lemon juice; toss to coat and set aside for 5 minutes.
3. In a separate large bowl, whisk together the chickpea flour, water, ground cumin, turmeric powder, red chili powder, baking soda, chopped cilantro, and salt until smooth.
4. Tip: Let the batter rest for 5 minutes to thicken slightly for better adhesion.
5. Heat the vegetable oil in a deep skillet or pot to 350°F, using a thermometer for accuracy.
6. Dip each marinated shrimp into the batter, coating evenly, and shake off excess.
7. Carefully add the battered shrimp to the hot oil in batches, avoiding overcrowding.
8. Fry for 2–3 minutes per side until golden brown and crispy, flipping once.
9. Tip: Maintain oil temperature between 350–375°F to prevent greasiness.
10. Remove the shrimp with a slotted spoon and drain on a wire rack over paper towels.
11. Tip: Serve immediately for maximum crispness, as they soften if left sitting.
Snappy shrimp contrast beautifully with the light, airy batter, offering a zesty kick from the lemon and garlic. The golden exterior shatters to reveal tender, juicy interiors. Pair them with a cool mint chutney or squeeze extra lemon over top for a bright finish.
South Indian Shrimp Moilee
Mild yet flavorful, this South Indian Shrimp Moilee is a creamy coconut curry that’s surprisingly simple to make. It’s a weeknight-friendly dish with bright, aromatic spices and tender shrimp. You’ll have it on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 1 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 green chili, slit lengthwise
– 1 tsp turmeric powder
– 1 tsp black mustard seeds
– 10 curry leaves
– 1 (13.5 oz) can coconut milk
– 1 cup water
– 1 tsp salt
– 1 tbsp fresh lime juice
– 2 tbsp fresh cilantro, chopped
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp in a single layer and cook for 1 minute per side, just until pink; transfer to a plate.
4. In the same skillet, add the sliced onion and cook over medium heat for 5 minutes, stirring occasionally, until softened.
5. Add the minced garlic, grated ginger, and slit green chili; cook for 1 minute until fragrant.
6. Stir in 1 tsp turmeric powder, 1 tsp black mustard seeds, and 10 curry leaves; toast for 30 seconds to release their oils.
7. Pour in the entire can of coconut milk and 1 cup water, scraping up any browned bits from the bottom of the skillet.
8. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it cook uncovered for 10 minutes to thicken slightly.
9. Stir in 1 tsp salt and return the cooked shrimp to the skillet; simmer for 2 more minutes until the shrimp are heated through.
10. Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro.
Golden and aromatic, the curry has a velvety texture from the coconut milk with a subtle heat from the chili. Serve it over steamed basmati rice or with warm naan to soak up every last drop of the flavorful sauce.
Shrimp Saag Paneer
Haven’t you ever wished for a twist on classic saag paneer? This shrimp saag paneer combines creamy spinach with succulent shrimp and paneer. It’s a quick, protein-packed meal that delivers big flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 8 oz paneer, cut into 1-inch cubes
– 1 lb fresh spinach
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp ghee
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp garam masala
– 1/2 tsp red chili powder
– 1/2 cup heavy cream
– 1 tsp salt
– 1 tbsp lemon juice
Instructions
1. Blanch the spinach in boiling water for 2 minutes, then immediately transfer to an ice bath to preserve its vibrant green color.
2. Drain the spinach, squeeze out excess water, and blend into a smooth puree.
3. Heat 1 tbsp ghee in a large skillet over medium-high heat until shimmering.
4. Add the paneer cubes and pan-fry for 2-3 minutes per side until golden brown, then remove and set aside.
5. In the same skillet, add the remaining 1 tbsp ghee and cumin seeds, toasting for 30 seconds until fragrant.
6. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
7. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.
8. Add turmeric powder, garam masala, red chili powder, and salt, toasting the spices for 30 seconds to release their oils.
9. Pour in the spinach puree and cook for 5 minutes, stirring frequently to prevent sticking.
10. Add the heavy cream and simmer for 3 minutes until the sauce thickens slightly.
11. Gently fold in the shrimp and cook for 4-5 minutes until they turn pink and opaque.
12. Return the pan-fried paneer to the skillet and heat through for 1 minute.
13. Finish with lemon juice, stirring to combine.
Buttery shrimp and crispy paneer contrast beautifully with the velvety spinach sauce. Serve it over basmati rice or with warm naan to soak up every drop of the rich, spiced gravy. The dish reheats well, making it perfect for next-day lunches.
Mumbai-Style Prawn Koliwada
Nestled in the bustling streets of Mumbai, this fiery prawn dish delivers bold flavors with minimal fuss. Koliwada refers to the fishing community that popularized it, and their signature spice blend makes it unforgettable. Get ready for crispy, aromatic prawns that come together quickly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large prawns, peeled and deveined
– 1/2 cup chickpea flour
– 1/4 cup rice flour
– 2 tablespoons ginger-garlic paste
– 1 tablespoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala
– 1/2 teaspoon black salt
– 1/2 teaspoon regular salt
– 2 tablespoons lemon juice
– 1/4 cup water
– 2 cups vegetable oil for frying
Instructions
1. Pat the prawns completely dry with paper towels to ensure crispiness.
2. In a large bowl, combine chickpea flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, black salt, and regular salt.
3. Add lemon juice and water to the bowl, mixing to form a thick, lump-free batter.
4. Coat each prawn evenly in the batter, letting excess drip off.
5. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
6. Fry prawns in batches for 2-3 minutes until golden brown and crispy, avoiding overcrowding.
7. Drain fried prawns on a wire rack to keep them crisp, not soggy.
8. Serve immediately while hot for the best texture.
Outrageously crunchy on the outside and tender inside, these prawns burst with tangy, spicy notes from the black salt and lemon. Pair them with mint chutney or stuff into a warm naan for a handheld treat—either way, they disappear fast.
Garlic Butter Shrimp Balti
Nailing a restaurant-quality curry at home is simpler than you think. This Garlic Butter Shrimp Balti delivers bold flavor with minimal fuss. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 4 tbsp unsalted butter
– 1 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp Balti masala spice blend
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat until butter foams.
3. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.
4. Reduce heat to medium and add remaining 2 tbsp butter to the same skillet.
5. Add chopped onion and cook for 5-7 minutes, stirring frequently, until soft and translucent.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Add Balti masala, cumin, paprika, and cayenne pepper, toasting the spices for 30 seconds to bloom their flavors.
8. Pour in the can of diced tomatoes with their juices, scraping up any browned bits from the pan bottom.
9. Simmer the sauce for 8-10 minutes until slightly thickened.
10. Stir in heavy cream and bring to a gentle simmer for 2 minutes.
11. Return the cooked shrimp to the skillet, tossing to coat in the sauce, and heat through for 1-2 minutes.
12. Remove from heat and stir in chopped cilantro. Season with salt as needed.
13. A rich, creamy sauce clings to tender shrimp, offering a perfect balance of aromatic spices and subtle heat. Serve immediately over steamed basmati rice or with warm naan for dipping.
Mangalorean Shrimp Ghee Roast
Zesty and aromatic, this Mangalorean Shrimp Ghee Roast delivers bold coastal flavors with a rich, caramelized finish. It’s a quick, fiery dish that comes together in under 30 minutes, perfect for a weeknight dinner with a kick. The shrimp are coated in a fragrant spice paste and roasted in ghee until glossy and tender.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 3 tbsp ghee
– 1 medium onion, finely chopped
– 4 garlic cloves, minced
– 1 inch ginger, grated
– 2 tbsp Kashmiri red chili powder
– 1 tsp turmeric powder
– 1 tsp coriander powder
– 1/2 tsp cumin powder
– 1/2 tsp black pepper
– 1 tsp salt
– 1 tbsp lemon juice
– 2 tbsp fresh cilantro, chopped
Instructions
1. Pat the shrimp completely dry with paper towels to ensure they sear properly.
2. In a small bowl, combine Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, black pepper, and salt.
3. Heat 2 tbsp ghee in a large skillet over medium-high heat until shimmering.
4. Add the shrimp in a single layer and cook for 2 minutes per side until just pink, then transfer to a plate.
5. Reduce heat to medium and add the remaining 1 tbsp ghee to the same skillet.
6. Sauté the onion for 4–5 minutes until soft and translucent.
7. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Add the spice mixture to the skillet and cook for 30 seconds to toast the spices, stirring constantly to prevent burning.
9. Return the shrimp to the skillet, tossing to coat evenly in the spice paste.
10. Cook for 2 more minutes until the shrimp are fully opaque and the sauce clings to them.
11. Remove from heat and drizzle with lemon juice, then sprinkle with chopped cilantro.
The shrimp emerge glossy and slightly sticky from the ghee, with a deep, smoky heat balanced by bright citrus notes. Serve it over steamed rice or with warm, buttered naan to soak up every bit of the spicy, aromatic sauce.
Shrimp and Spinach Curry
Overwhelmed by weeknight dinners? This shrimp and spinach curry is a fast, flavorful solution. It combines tender shrimp with creamy coconut and fresh spinach for a satisfying meal in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1 lb large shrimp, peeled and deveined
– 5 oz fresh spinach
– 1 tbsp lime juice
– Salt to taste
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 finely chopped yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook until fragrant, about 30 seconds.
4. Sprinkle 2 tbsp curry powder over the onion mixture and toast for 30 seconds to deepen the flavor.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, scraping up any browned bits from the bottom of the skillet.
6. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook for 10 minutes to allow the flavors to meld.
7. Add 1 lb shrimp in a single layer and cook for 2 minutes.
8. Flip each shrimp and cook until opaque and curled, about 2 more minutes.
9. Stir in 5 oz fresh spinach and cook just until wilted, about 1 minute.
10. Remove from heat and stir in 1 tbsp lime juice and salt to taste.
Ready to serve immediately over rice or with naan. The curry has a rich, creamy texture with tender shrimp and wilted spinach that melts into the sauce. For a creative twist, try serving it over cauliflower rice or with a dollop of plain yogurt on top.
Prawn Malai Curry
Craving a creamy, aromatic seafood curry? This Prawn Malai Curry delivers rich coconut flavors with tender shrimp in minutes. It’s a restaurant-worthy dish you can easily make at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 tbsp vegetable oil
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp ginger, grated
– 1 tsp ground turmeric
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp red chili powder
– 1 cup coconut milk
– 1/2 cup water
– 1 tbsp lemon juice
– 1/2 tsp salt
– 2 tbsp fresh cilantro, chopped
Instructions
1. Pat the shrimp dry with paper towels to ensure they sear properly.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, add the chopped onion and sauté for 5 minutes until softened.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp red chili powder. Toast the spices for 30 seconds to release their oils.
7. Pour in 1 cup coconut milk and 1/2 cup water, stirring to combine.
8. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 10 minutes to thicken slightly.
9. Return the shrimp to the skillet and add 1 tbsp lemon juice and 1/2 tsp salt.
10. Cook for 2 more minutes until the shrimp are heated through.
11. Stir in 2 tbsp chopped cilantro just before serving.
The curry has a velvety, creamy texture from the coconut milk, balanced by the warmth of toasted spices. Serve it over steamed basmati rice or with warm naan to soak up every bit of the flavorful sauce.
Shrimp and Lentil Dal
Nourishing yet quick, this shrimp and lentil dal combines protein-packed lentils with succulent shrimp in a spiced tomato base. It’s a one-pot meal ready in under an hour, perfect for busy weeknights when you crave something hearty but healthy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 lb large shrimp, peeled and deveined
– 1/2 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp cumin, 1 tsp turmeric, and 1/2 tsp cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in 1 cup rinsed brown lentils and 4 cups vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
7. Stir in 1 can diced tomatoes with their juices and simmer uncovered for 5 minutes to thicken slightly.
8. Add 1 lb shrimp in a single layer, cooking for 3-4 minutes until opaque and pink, flipping halfway through.
9. Remove from heat and fold in 1/2 cup chopped cilantro, seasoning with salt as needed.
10. Tip: Rinse lentils thoroughly to remove debris that can cause bitterness.
11. Tip: Do not overcook the shrimp—they will continue to cook slightly off the heat.
12. Tip: For a creamier texture, mash a small portion of the lentils with a fork before serving.
This dal has a hearty, stew-like consistency with tender lentils and juicy shrimp, all enveloped in a warmly spiced tomato broth. The turmeric lends a golden hue, while the cayenne provides a subtle kick that balances the dish. Try serving it over steamed rice or with warm naan for scooping up every last bit.
Schezwan Shrimp Fried Rice
Forget takeout—this fiery, savory dish packs bold flavor into a quick weeknight meal. Fresh shrimp and crisp veggies get tossed with fragrant rice in a spicy, garlicky sauce that’s ready in under 30 minutes. It’s a customizable stir-fry that beats any restaurant version.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 3 cups cooked white rice, chilled
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp ginger, minced
– 1/2 cup onion, diced
– 1/2 cup bell pepper, diced
– 1/2 cup carrot, diced
– 2 tbsp soy sauce
– 1 tbsp Schezwan sauce
– 1 tsp sesame oil
– 2 green onions, sliced
– 1/4 tsp black pepper
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque; remove and set aside.
4. Add the remaining 1 tbsp vegetable oil to the wok.
5. Sauté garlic and ginger for 30 seconds until fragrant, stirring constantly to prevent burning.
6. Add onion, bell pepper, and carrot; stir-fry for 3–4 minutes until vegetables are tender-crisp.
7. Push vegetables to the side and add the chilled rice, breaking up any clumps with a spatula.
8. Cook the rice for 2 minutes, stirring occasionally, until lightly toasted.
9. Pour in soy sauce and Schezwan sauce, tossing everything together for 1 minute to coat evenly.
10. Return the cooked shrimp to the wok and add sesame oil and black pepper.
11. Stir-fry for 1 final minute until everything is heated through and well combined.
12. Remove from heat and garnish with sliced green onions.
Perfectly balanced between spicy, savory, and slightly sweet, this fried rice has a satisfying chew from the toasted grains and plump shrimp. Serve it immediately with extra Schezwan sauce on the side for those who want more heat, or top with a fried egg for a complete meal.
Conclusion
Your kitchen is about to become a hub of incredible flavor! We hope this collection of 28 Indian shrimp recipes inspires you to explore these delicious dishes. Please, give a recipe a try, leave a comment telling us your favorite, and if you enjoyed this roundup, share it on Pinterest to spread the joy of cooking!
