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    Home » Recipes » Side Dish

    MASALA SHRIMP

    April 1, 2021 by Kankana Saxena

    Jump to Recipe Print Recipe

    Jumbo size shrimp sautéed in onion, tomato along with some aromatic earthy spices, this Masala Shrimp could be on your weeknight menu. We paired it with nuts and raisin rice pilaf, but this can be equally tasty with paratha or roti.

    I always store shrimp in my freezer for busy days. It thaws faster and cooks really quick making it perfect for days when you need a homemade meal in a jiffy. This dish comes together in less than 20 minutes.

    Masala Shrimp - 30 minutes meal

    Masala Shrimp Ingredient list:

    Shrimp (any size will work, but the cooking time will differ accordingly)

    Red Onion – You can use white onion too, but red onion always works best for Indian dishes.

    Tomatoes -- I used 1 fresh tomato, that added the texture to the masala and also a bit of tomato paste for the gorgeous red color.

    Quick simple meal of seafood served with rice pilaf

    Spices:

    Kasuri Methi – Dried fenugreek leaves is the best instant way to add flavors in any Indian curries.

    Cumin Seeds and Powder

    Bay Leaves – Dried Bay leaves works better with Indian curries. We call it Tejpata.

    Coriander Powder

    Garam Masala – I prefer to use homemade garam masala powder as it gives the best aroma to your curries. Here is a link to my homemade garam masala if you want to try.

    I used homemade ghee to prepare the dish, but you can use any variety of vegetable oil.

    The texture of the Masala Shrimp side is not loaded with gravy. I like to keep it dry with the shrimp coated in the spiced masala.

    You can however add water and increase the quantity of the gravy.

    Masala Shrimp - 30 minutes meal

    Don’t overcook the shrimp:

    The star of this Masala Shrimp side dish are the shrimps, so definitely get good quality shrimp and do not overcook it.

    Overcooking shrimp makes it tastes like rubber. Perfectly cooked shrimp will have a tender bite and that make the dish tastes amazing.

    Steps to prepare this Shrimp with Spices

    Marinate the shrimps with salt, turmeric and chili powder for at least 15 minutes.

    In the meantime, chop the onion and tomatoes and start preparing the masala spices.

    It’s important to cook the onion and the spices with tomatoes and tomato paste until you see oil separating from the sides. This s will take about 15 minutes.

    Once that is done, add the shrimp and stir fry with the spices for 3 minutes.

    Finish it with garam masala, fine chopped cilantro leaves and squeeze lemon juice.

    Enjoy this Masala Shrimp right away as it tastes best when just cooked served warm.

    MASALA SHRIMP

    Kankana Saxena
    Jumbo size shrimp sautéed in onion, tomato along with some aromatic earthy spices, this Masala Shrimp could be on your weeknight menu. We paired it with nuts and raisin rice pilaf, but this can be equally tasty with paratha or roti.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Stir Fried
    Cuisine Indian
    Servings 0 Serves 4
    Calories 279 kcal

    Ingredients
     

    • 1 red onion (about 6 oz)
    • A juicy red tomato (about 6 oz)
    • 2 tablespoons tomato paste (optional)
    • Jumbo Shrimp - 1 lb
    • 1 inch fresh ginger
    • 2 garlic cloves
    • 1 green chili
    • 1 teaspoon sugar
    • 2 tablespoon ghee or oil
    • finely chopped cilantro leaves (about 2 to 3 tablespoons)
    • fresh lemon juice to add at the end

    spices

    • cumin seeds - 1 teaspoon
    • bay leaves - 2
    • kasuri methi - 1 tablespoon (dried fenugreek leaves)
    • salt - as per taste
    • turmeric powder - ½ teaspoon
    • cumin powder - 1 teaspoon
    • coriander powder - 1 teaspoon
    • kashmiri chili powder - 1 teaspoon
    • garam masala powder - 1 teaspoon

    Instructions
     

    • Marinate the shrimp with salt and a bit of turmeric along with chili powder. Leave it aside for 15 minutes.
    • Pound the garlic, ginger and green chili.
    • Finely chop the onion and the tomatoes.
    • In a heavy bottom skillet or pan, add the ghee or oil. Add the sugar and let it caramelized for a few seconds. Then add the ginger garlic chili paste along with kasuri methi, bay leaves and cumin seeds.
    • Let it sizzle for a while then add the onion along with salt. Stir it around and cook for 2 minutes to soften the onion.
    • Then add the spice powder, cumin powder, chili powder and coriander powder. Stir it around for 2 minutes.
    • Add the tomatoes and the tomato paste. Toss it around, cover and let it simmer for 7 minutes. Remove the lid and toss it around. You will see that spices the cooked, the color is gorgeous red by now and the oil should be separating from the side.
    • Scatter the marinated shrimp and toss around. Add the garam masala and cook for 5 minutes.
    • Switch off the gas, scatter the chopped cilantro leaves and lemon juice. Toss it around and check for salt. Add more if needed.
    • Serve warm.

    Notes

    Don’t overcook the shrimp:

    The star of this Masala Shrimp side dish are the shrimps, so
    definitely get good quality shrimp and do not overcook it.
    Overcooking shrimp makes it tastes like rubber. Perfectly
    cooked shrimp will have a tender bite and that make the dish tastes amazing.

    Nutrition

    Serving: 1gCalories: 279kcalCarbohydrates: 15gProtein: 28gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 256mgSodium: 1251mgFiber: 2gSugar: 6g
    Keyword easy recipe, Indian food, main course, seafood
    Quick simple meal of seafood served with rice pilaf

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    Reader Interactions

    Comments

    1. Wendy

      April 27, 2021 at 1:06 pm

      Wow! I'm salivating just looking at the photos. I won't be long in doing it.
      You have closed the comments for the citrus curd, so, I comment from here. I had already done the translation when I saw that you did not accept any more comments ha ha ha
      Hi Kankana! I have just discovered your beautiful blog. I love Indian food and good cuisine, I love cooking; I drown my sorrows cooking and I celebrate my joys also cooking. I'm crazy about canning and I was wondering if I could put this divine sauce in jars, bain-marie 25 minutes. How about? Or would it not work for the butter? I have a thermomix (I don't think I could live without it ha ha ha), so the temperature and the mixture will be controlled. Thanks in advance and take good care of yourself, precious. Greetings from Spain
      p. d. google translation

      • Kankana Saxena

        April 28, 2021 at 10:20 am

        Thank you so much Wendy! So glad you liked my blog 🙂 I am sure you can save the sauce because I make Indian curry paste and save it in jar. Freezing will last longer as compared to keeping in the refrigerator.

    2. mjskitchen

      April 02, 2021 at 10:11 am

      Well this is a keeper. We always keep shrimp in our freezer as well and for the same reason. I've never had a masala shrimp so this looks like a lovely new dish for us. Thanks!

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