18 Flavorful Indian Shrimp Recipes Spicy and Aromatic

Are you ready to spice up your dinner routine with some vibrant and aromatic flavors? Indian shrimp recipes are a fantastic way to bring a burst of excitement to your table, combining succulent seafood with rich spices and herbs. Whether you’re craving something fiery or subtly seasoned, our roundup of 18 flavorful dishes promises to deliver. Dive in and discover your next favorite meal that’s sure to impress!

Spicy Goan Shrimp Curry

Spice up your dinner routine with this fiery Goan shrimp curry that’s bursting with flavor. Serve it over steamed basmati rice for a meal that’s both vibrant and satisfying.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp ground turmeric
• 1 tsp cayenne pepper
• 1 can (14 oz) coconut milk, full-fat
• 1 tbsp tamarind paste
• 1 tsp jaggery, grated
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add yellow onion, sauté until translucent, about 5 minutes.
3. Stir in garlic and ginger, cook until fragrant, 1 minute.
4. Sprinkle turmeric and cayenne pepper, toast spices for 30 seconds to release aromas.
5. Pour in coconut milk, bring to a gentle simmer.
6. Dissolve tamarind paste and jaggery into the sauce, stirring until fully incorporated.
7. Add shrimp, cook until opaque and curled, about 3-4 minutes.
8. Garnish with cilantro and serve with lime wedges on the side.

Only the freshest shrimp will do for this curry, ensuring a sweet, succulent bite. The tamarind adds a tangy depth that balances the heat, while the jaggery rounds out the flavors with a subtle sweetness. For an extra kick, serve with a side of pickled vegetables.

Tandoori Grilled Shrimp Skewers

Yield to the sizzle of these Tandoori Grilled Shrimp Skewers—bold flavors, quick prep, and unbeatable char. Perfect for flipping the script on weeknight dinners or dazzling at your next BBQ.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1/2 cup full-fat Greek yogurt
• 2 tbsp clarified butter (ghee), melted
• 1 tbsp fresh lemon juice
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 garlic cloves, finely minced
• 1-inch piece ginger, grated
• 1/2 tsp sea salt
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together Greek yogurt, clarified butter, lemon juice, garam masala, turmeric, smoked paprika, cayenne pepper, garlic, ginger, and sea salt until smooth.
2. Add shrimp to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat grill to medium-high heat (400°F). Thread marinated shrimp onto soaked skewers, about 4-5 shrimp per skewer.
4. Grill skewers for 2-3 minutes per side, or until shrimp are opaque and have distinct grill marks. Avoid overcooking to keep shrimp tender.
5. Brush with any remaining marinade during the first minute of grilling for extra moisture and flavor.
6. Remove from grill and let rest for 2 minutes before serving to allow juices to redistribute.

Juicy, smoky, and slightly spicy, these skewers are a texture dream—crispy edges with a succulent center. Serve atop a cooling cucumber raita or with a side of charred lemon wedges for a squeeze of brightness.

Kerala Shrimp Moilee

Packed with flavor, this Kerala Shrimp Moilee is a creamy, coconut-infused curry that’s surprisingly simple to whip up. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 cup finely diced yellow onion
• 2 tsp freshly grated ginger
• 3 garlic cloves, minced
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup homemade shrimp stock
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped cilantro leaves

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion, sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in grated ginger and minced garlic, cook until fragrant, 1 minute.
4. Sprinkle turmeric and cumin over the onion mixture, toast spices for 30 seconds to release their oils.
5. Pour in coconut milk and shrimp stock, bring to a gentle simmer, stirring to combine.
6. Add shrimp to the skillet, ensuring they’re submerged in the liquid, cook until opaque, 3-4 minutes.
7. Remove from heat, stir in lime juice, sea salt, and black pepper.
8. Garnish with chopped cilantro before serving.

Expect a velvety texture with a bright, spicy kick from the ginger and lime. Serve over steamed jasmine rice or with warm naan for scooping up every last bit of sauce.

Punjabi Shrimp Masala

Punjabi Shrimp Masala packs a punch with its bold spices and succulent shrimp, ready in under 30 minutes. Perfect for weeknight dinners that demand flavor without the fuss.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter (ghee)
• 1 cup finely chopped yellow onion
• 2 tsp freshly grated ginger
• 3 garlic cloves, minced
• 1 cup diced tomatoes
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin seeds
• 1/2 tsp cayenne pepper
• 1/2 cup coconut milk
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice
• Salt, to precise measurement (1 tsp)

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add cumin seeds, toast for 30 seconds until fragrant, signaling the oil is properly infused.
3. Stir in onions, sauté for 5 minutes until translucent, a key step for building the masala’s base flavor.
4. Add ginger and garlic, cook for 1 minute, ensuring they don’t burn to avoid bitterness.
5. Mix in tomatoes, turmeric, coriander, and cayenne, simmer for 5 minutes until tomatoes break down into a thick paste.
6. Pour in coconut milk, bring to a gentle simmer, and cook for 3 minutes to meld the flavors.
7. Add shrimp, cook for 4 minutes, turning once, until they turn pink and opaque, indicating perfect doneness.
8. Finish with lemon juice and cilantro, stir gently to combine, and remove from heat.

Marvel at the creamy texture and vibrant color of this dish, with the shrimp perfectly tender against the rich, spiced sauce. Serve over steamed basmati rice or with warm naan for scooping up every last bit of masala.

Coconut Shrimp Curry

Kick off your culinary adventure with this Coconut Shrimp Curry—a creamy, spicy, and utterly irresistible dish that’s ready in under 30 minutes. Perfect for weeknight dinners or impressing guests, it’s a flavor-packed journey to the tropics.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup cherry tomatoes, halved
• 1 tbsp fish sauce
• 1 tbsp coconut sugar
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion, sauté until translucent, 3-4 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cook until fragrant, 30 seconds.
4. Sprinkle curry powder and turmeric over the onion mixture, toast spices for 1 minute to release flavors.
5. Pour in coconut milk, stir to combine, and bring to a gentle simmer.
6. Add shrimp and cherry tomatoes, simmer until shrimp are opaque and cooked through, 4-5 minutes.
7. Season with fish sauce and coconut sugar, stir well to dissolve.
8. Remove from heat, stir in chopped cilantro and lime juice.
9. Tip: For a thicker sauce, let the curry simmer uncovered for an additional 2-3 minutes.
10. Tip: Toast your own curry powder in a dry pan for 1-2 minutes before using to enhance its aroma.
11. Tip: Serve immediately over steamed jasmine rice or with naan bread for soaking up the sauce.

Plunge into this Coconut Shrimp Curry for a dish that’s luxuriously creamy with a perfect balance of sweet, spicy, and tangy notes. The shrimp are tender, the sauce is velvety, and the fresh cilantro and lime add a bright finish. Try garnishing with extra cilantro and a wedge of lime for an Instagram-worthy presentation.

Shrimp Biryani with Basmati Rice

Transform your dinner game with this Shrimp Biryani—layers of fragrant basmati rice and spiced shrimp that’ll have your taste buds dancing.

Ingredients

• 1.5 cups basmati rice, rinsed until water runs clear
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter (ghee)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 cup plain yogurt
• 2 cups water
• 1/2 tsp saffron threads, soaked in 2 tbsp warm milk
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a large pot, heat clarified butter over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add sliced onions and sauté until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add turmeric, coriander, and red chili powder, mixing well to coat the onions.
5. Fold in shrimp and cook for 2 minutes until they start to turn pink. Tip: Do not overcook the shrimp at this stage.
6. Mix in yogurt and cook for another 2 minutes, ensuring the shrimp are well-coated.
7. Layer the rinsed basmati rice over the shrimp mixture, gently pressing down. Pour water over the rice.
8. Drizzle the saffron milk over the rice, cover the pot, and simmer on low heat for 20 minutes. Tip: Resist the urge to stir to keep the layers intact.
9. Remove from heat and let it sit, covered, for 5 minutes. Garnish with fresh cilantro before serving.

Mouthwatering layers of tender shrimp and aromatic rice make this dish a showstopper. Serve with a side of cooling raita to balance the spices.

Chettinad Shrimp Fry

Let’s dive into a fiery, flavor-packed Chettinad Shrimp Fry that’ll blow your taste buds away. This South Indian classic is all about bold spices and succulent shrimp, ready in minutes.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 10 fresh curry leaves
• 2 dried red chilies, crushed
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp fennel powder
• 1 tsp red chili powder
• 1/2 tsp black pepper, freshly ground
• 1/2 cup fresh cilantro, finely chopped
• 1 tbsp lemon juice
• Sea salt, to taste

Instructions

1. Heat clarified butter and coconut oil in a heavy-bottomed skillet over medium-high heat (350°F).
2. Add black mustard seeds, wait until they pop (about 30 seconds).
3. Toss in curry leaves and dried red chilies, sauté for 10 seconds until fragrant.
4. Add ginger-garlic paste, stir for 20 seconds until golden.
5. Sprinkle turmeric, coriander, cumin, fennel, red chili powder, and black pepper. Toast spices for 30 seconds.
6. Add shrimp, toss to coat evenly. Cook for 2 minutes per side until opaque.
7. Garnish with fresh cilantro and a squeeze of lemon juice. Season with sea salt.

Crispy on the outside, tender inside, this shrimp fry is a spicy-savory dream. Serve it with steamed rice or as a bold appetizer with a cooling yogurt dip.

Shrimp Vindaloo with Potatoes

Dive into the bold flavors of this Shrimp Vindaloo with Potatoes, a dish that packs a punch with every bite. Perfect for spice lovers, it’s a vibrant, tangy curry that’s surprisingly easy to whip up.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium potatoes, diced into 1-inch cubes
• 3 tbsp clarified butter
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vindaloo paste
• 1 cup coconut milk
• 1 tbsp tamarind paste
• 1 tsp sugar
• 1/2 cup water
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add chopped onion, sauté until golden brown, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in vindaloo paste, cook for 2 minutes to release flavors.
5. Add diced potatoes, coat well with the spice mixture, then pour in water. Cover and simmer for 10 minutes until potatoes are tender.
6. Uncover, add shrimp, coconut milk, tamarind paste, and sugar. Stir gently to combine.
7. Simmer uncovered for 5 minutes, or until shrimp are pink and cooked through. Tip: Avoid overcooking shrimp to keep them tender.
8. Season with salt to taste, garnish with fresh cilantro before serving. Tip: For extra heat, add a pinch of cayenne pepper.
9. Serve hot with basmati rice or naan bread. Tip: Let the curry rest for 5 minutes before serving to enhance flavors.

Zesty and robust, this Shrimp Vindaloo with Potatoes offers a delightful contrast of creamy coconut and sharp tamarind. The potatoes soak up the spicy sauce, making every forkful a perfect balance of texture and taste. Try topping with a dollop of yogurt to cool down the heat.

Malabar Shrimp Curry

Absolutely no one does bold flavors like the Malabar coast—this shrimp curry is your kitchen’s next showstopper.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter (ghee)
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (14 oz) full-fat coconut milk
• 1 cup diced tomatoes
• 1/2 cup water
• 1 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1 tsp sea salt

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion, sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cook until fragrant, 30 seconds.
4. Sprinkle turmeric, coriander, cumin, and cayenne over onions; toast spices for 1 minute to release oils.
5. Pour in coconut milk, diced tomatoes, and water; bring to a simmer, then reduce heat to low, cooking for 10 minutes to meld flavors.
6. Add shrimp, simmer until opaque and curled, 3-4 minutes—do not overcook.
7. Finish with lime juice, chopped cilantro, and sea salt; stir gently to combine.

Yield: The curry boasts a velvety texture with a kick—serve over steamed jasmine rice or with warm naan for scooping up every last bit.

Shrimp Pakora with Mint Chutney

Raid your pantry for this crispy, golden Shrimp Pakora with Mint Chutney—it’s the crunch you crave with a fresh, herby kick.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup chickpea flour
• 2 tbsp rice flour
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp baking soda
• 1/2 cup sparkling water
• 1 tbsp clarified butter, melted
• 1 cup fresh mint leaves
• 1/2 cup cilantro leaves
• 1 green chili
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup water
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together chickpea flour, rice flour, turmeric powder, cumin seeds, coriander powder, and baking soda.
2. Gradually add sparkling water and melted clarified butter to the dry ingredients, stirring until a smooth batter forms. Let rest for 10 minutes to allow flavors to meld.
3. Meanwhile, blend mint leaves, cilantro leaves, green chili, lemon juice, salt, and water in a blender until smooth to create the mint chutney. Refrigerate until serving.
4. Heat vegetable oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to fully submerge the shrimp.
5. Dip each shrimp into the batter, ensuring it’s fully coated, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, about 3-4 minutes per batch, until golden brown and crispy.
6. Transfer fried shrimp to a wire rack set over a baking sheet to drain excess oil. Tip: This keeps them crispy longer than paper towels.
7. Serve immediately with the chilled mint chutney. Tip: For an extra crunch, sprinkle with chaat masala right before serving.

Serve these pakoras piping hot for the ultimate texture contrast—crispy outside, tender inside. The mint chutney adds a refreshing zing that cuts through the richness, making it irresistible. Try stacking them high on a platter for a visually stunning appetizer that’s sure to impress.

Tangy Tamarind Shrimp Stir-Fry

Punch up your dinner routine with this zesty, quick-cooking stir-fry that’s bursting with bold flavors and ready in a flash.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp tamarind paste
• 1 tbsp raw honey
• 2 tbsp fish sauce
• 1 tbsp clarified butter
• 3 garlic cloves, finely minced
• 1 red chili, thinly sliced
• 1 cup snap peas, trimmed
• 1/2 cup cilantro leaves, for garnish
• 1 lime, cut into wedges

Instructions

1. In a bowl, whisk together tamarind paste, honey, and fish sauce until smooth. Set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp, arranging in a single layer. Sear for 2 minutes per side until just pink. Remove shrimp and set aside.
4. In the same skillet, add garlic and chili. Sauté for 30 seconds until fragrant.
5. Toss in snap peas, stir-frying for 2 minutes until bright green but still crisp.
6. Return shrimp to the skillet. Pour the tamarind mixture over, tossing to coat evenly. Cook for 1 minute until sauce thickens slightly.
7. Remove from heat. Garnish with cilantro and serve with lime wedges.

Heady with tangy tamarind and a hint of spice, this dish offers a perfect balance of sweet, sour, and umami. Serve over steamed jasmine rice or alongside a crisp Asian slaw for contrasting textures.

Shrimp Korma with Cashew Sauce

Feast your eyes on this creamy, dreamy Shrimp Korma with Cashew Sauce—a dish that’s as easy to whip up as it is to devour. Perfect for those nights when you’re craving something indulgent yet surprisingly simple.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup raw cashews, soaked for 2 hours
• 2 tbsp clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 cup full-fat coconut milk
• 1/2 cup water
• 1 tbsp fresh lemon juice
• 1/2 cup cilantro, chopped
• Salt to taste

Instructions

1. In a blender, combine soaked cashews, coconut milk, and water. Blend until smooth for the cashew sauce. Set aside.
2. Heat clarified butter in a large skillet over medium heat. Add diced onion, sauté until translucent, about 5 minutes.
3. Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
4. Stir in ground turmeric, cumin, coriander, and cayenne pepper. Cook for 30 seconds to toast the spices.
5. Add shrimp to the skillet, cooking for 2 minutes per side until they start to turn pink.
6. Pour the cashew sauce over the shrimp. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
7. Finish with fresh lemon juice and chopped cilantro. Season with salt to taste.

Kick back and savor the velvety texture and rich flavors of this Shrimp Korma. Serve it over steamed basmati rice or with warm naan for a meal that’s downright addictive.

Spicy Shrimp Pickle

Nothing kicks up a weeknight dinner like this Spicy Shrimp Pickle—bold, briny, and with just the right amount of heat to keep you coming back for more.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 2 tbsp smoked paprika
• 1 tbsp crushed red pepper flakes
• 1 tsp turmeric powder
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1 tbsp kosher salt

Instructions

1. In a large mixing bowl, combine the shrimp with apple cider vinegar, olive oil, smoked paprika, crushed red pepper flakes, turmeric powder, cilantro, garlic, and kosher salt. Toss until the shrimp are evenly coated.
2. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
4. Remove from heat and let the shrimp rest in the skillet for 5 minutes to absorb the flavors.
5. Transfer the shrimp to a serving dish, garnish with additional cilantro if desired, and serve warm.

The Spicy Shrimp Pickle boasts a succulent texture with a fiery kick, perfect for piling onto crusty bread or alongside a cooling cucumber salad.

Shrimp Pulao with Saffron

Unlock the secret to a show-stopping dinner with this Shrimp Pulao, where every grain of rice is infused with the luxurious aroma of saffron.

Ingredients

• 1 cup basmati rice, rinsed and soaked for 30 minutes
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ginger paste
• 1 tsp cumin seeds
• 1 bay leaf
• 2 green cardamom pods
• 1 cinnamon stick
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 pinch saffron threads, soaked in 2 tbsp warm milk
• 2 cups chicken stock
• Salt, to taste
• 2 tbsp chopped cilantro, for garnish

Instructions

1. Heat clarified butter in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.
2. Add sliced onion and cook until golden brown, about 5 minutes. Stir in garlic and ginger paste, cooking for another minute.
3. Mix in turmeric and red chili powder, then add shrimp. Cook for 2 minutes until shrimp start to turn pink.
4. Drain soaked rice and add to the pot, stirring gently to coat with spices. Pour in chicken stock and saffron milk, season with salt.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, garnish with chopped cilantro before serving.

Get ready to dive into a plate where the shrimp are perfectly tender, and the rice is fluffy with a golden hue from the saffron. Serve it with a side of cucumber raita for a refreshing contrast.

Shrimp Tikka Masala

Zesty and bold, this Shrimp Tikka Masala brings the heat with succulent shrimp bathed in a creamy, spiced tomato sauce. Perfect for weeknights or impressing guests, it’s a dish that demands attention.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tbsp grated ginger
• 3 garlic cloves, minced
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1/2 tsp cayenne pepper
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a bowl, marinate shrimp with Greek yogurt, half the garam masala, turmeric, ginger, and garlic. Cover and refrigerate for 30 minutes.
2. Heat clarified butter in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2 minutes per side until slightly charred. Remove and set aside.
3. In the same skillet, add tomato puree, remaining garam masala, cayenne pepper, and salt. Cook for 5 minutes until the sauce thickens.
4. Lower the heat and stir in heavy cream and lemon juice. Simmer for 2 minutes.
5. Return the shrimp to the skillet, coating well with the sauce. Cook for an additional 2 minutes until shrimp are fully cooked.
6. Garnish with fresh cilantro before serving.

Tip: For an extra smoky flavor, grill the shrimp instead of pan-frying. Tip: Let the sauce reduce to your desired consistency for a richer taste. Tip: Serve with basmati rice or naan to soak up the delicious sauce.

Tender shrimp paired with a velvety, aromatic sauce make this dish a standout. Try serving it over a bed of saffron rice for an extra touch of luxury.

Curried Shrimp with Spinach

Dive into a dish that’s as vibrant as your feed—Curried Shrimp with Spinach blends bold spices with creamy coconut for a quick, show-stopping meal.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup full-fat coconut milk
• 2 cups fresh spinach, tightly packed
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, finely chopped
• 1/2 cup yellow onion, diced
• 1 tbsp lime juice
• 1/2 tsp sea salt

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add diced onion, minced ginger, and chopped garlic to the skillet. Sauté for 2 minutes until fragrant and translucent.
3. Sprinkle in curry powder, turmeric, and cayenne pepper. Stir constantly for 30 seconds to toast the spices.
4. Pour in coconut milk, stirring to combine with the spice mixture. Bring to a gentle simmer.
5. Add shrimp to the skillet, arranging in a single layer. Cook for 2 minutes per side until pink and opaque.
6. Fold in fresh spinach and sea salt, cooking just until spinach wilts, about 1 minute.
7. Drizzle with lime juice before serving to brighten the flavors.

Amazingly creamy with a kick, this dish pairs perfectly with steamed jasmine rice or naan for scooping up every last bit of sauce. The spinach adds a fresh contrast to the rich, spiced shrimp.

Shrimp Patia with Parsi Flavors

Oozing with bold flavors, this Shrimp Patia is a Parsi-inspired dish that’s tangy, spicy, and utterly addictive. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1 cup tomato puree
• 2 tbsp tamarind paste
• 1 tsp jaggery, grated
• 1/2 cup water
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add cumin seeds, let them sizzle for 30 seconds until fragrant.
3. Stir in diced onion, sauté for 5 minutes until translucent.
4. Add minced garlic and grated ginger, cook for another 2 minutes until aromatic.
5. Sprinkle turmeric, coriander, and red chili powder, stirring constantly for 1 minute to toast the spices.
6. Pour in tomato puree, tamarind paste, and jaggery, mixing well to combine.
7. Add water and bring the mixture to a simmer, let it cook for 10 minutes until slightly thickened.
8. Season the shrimp with salt and add to the skillet, cooking for 3-4 minutes until they turn pink and opaque.
9. Garnish with fresh cilantro before serving.

Bursting with a harmony of sweet, sour, and spicy notes, this Shrimp Patia boasts a velvety sauce that clings to each succulent shrimp. Serve it over steamed basmati rice or with warm naan for a meal that’s as vibrant as it is satisfying.

Shrimp Coconut Fry with Curry Leaves

Craving a dish that’s bursting with flavor and ready in a flash? This Shrimp Coconut Fry with Curry Leaves is your ticket to a quick, exotic meal that doesn’t skimp on taste.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup fresh coconut, finely grated
• 20 fresh curry leaves
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp cumin seeds
• 1/2 cup shallots, thinly sliced
• 2 green chilies, slit lengthwise
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add cumin seeds and sauté for 30 seconds until fragrant.
3. Stir in shallots and green chilies, cooking for 2 minutes until shallots are translucent.
4. Mix in turmeric powder, red chili powder, and salt, stirring for 30 seconds to toast the spices.
5. Add shrimp to the skillet, tossing to coat evenly with the spice mixture, and cook for 2 minutes per side.
6. Fold in grated coconut and curry leaves, reducing heat to low (250°F), and cook for 5 minutes, stirring occasionally.
7. Drizzle lemon juice over the shrimp, toss once more, and remove from heat.

Lightly crispy shrimp meet the creamy texture of coconut, while curry leaves add an aromatic depth. Serve atop steamed jasmine rice or with warm naan for a meal that’s as vibrant as it is satisfying.

Summary

Packed with vibrant flavors, our roundup of 18 Indian shrimp recipes offers a delicious adventure for your taste buds. Whether you crave spicy or aromatic dishes, there’s something for everyone. We invite you to dive into these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!