Spicy Shrimp Masala
Updated June 22, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound large shrimp, peeled and deveined
- 1½teaspoons coarsely ground black pepper
- ¼cup ghee or neutral oil
- ½teaspoon ginger paste or freshly grated ginger
- ½teaspoon garlic paste or freshly grated garlic
- 1medium red onion, finely chopped
- 1teaspoon Kashmiri red chile powder
- ½teaspoon ground cumin
- ¼teaspoon ground turmeric
- 2 to 3Thai green chiles, finely chopped
- 5plum tomatoes, finely chopped
- 1teaspoon fine sea salt
- ¼cup coconut milk, stirred (optional)
- 1 to 2tablespoons lemon juice (from about ½ lemon)
- ¼teaspoon garam masala
- 1 to 2tablespoons fresh cilantro, chopped
- Roti or pita, for serving
Nutritional analysis per serving (4 servings)
339 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 27 grams protein; 698 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Step 2
Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Step 3
Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Step 4
Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Step 5
Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
Private Notes
Comments
1) Can use canola oil. Yellow or Red onion first. Then double the ginger & garlic small chop is ok too. 2) Mix all spices and salt with water to avoid burning then add. 1 chili/lb is fine. Cut stem and use whole. I skip black pepper. Not 100% necessary. Can use any red chilli. 3) Then tomatoes - I use 2 or 3. 3) Let each new addition incorporate before adding the next. Let oil and water separate. Classic Pakistani cooking step. 4) Can cook in any pot, not just wok. 5) Can serve with rice.
Served in cocktail glasses as a "hot shrimp cocktail" over slivered Napa cabbage and avocado. Used 1/2 tbs TJ chili crisp not Thai chilis ( didn't have) and was liberal with the lemon juice adding just before shrimp done along with the garam masala. Did not add the coconut milk. A keeper. Rave reviews all round on a blistering hot evening. Served with garlic naan.
This is a completely delectable dish. After I read the comments, I decided to take the advice of many to increase all the spices and I’m glad I did. Since my husband doesn’t like coconut milk but I thought it might need something to make it saucy, I threw the shrimp shells in a pot, covered with water and boiled and then used that broth in place of the coconut milk. Really ramped up the shrimp flavor!
Served with pita, white rice and Raita. Big hit all around. And an easy forgiving recipe. I used canned stewed tomatoes, a little more ginger, a little less black pepper, a jalapeño, and coconut milk. Absolutely perfect!
Doubled recipe and use 2 lbs of shrimp. Would double or triple cilantro. Used 1 whole can of coconut milk. Everything else was perfect as written! Great dish.
Super easy recipe that can take a lot of modifications as long as you have the core Indian spices. I marinated the shrimp with salt and red chili, skipped the Thai chilis and added a bit of Greek yogurt while the tomatoes were cooking (canned crushed tomatoes worked well here) and it turned out great. Not sure why people are such sticklers about the shrimp — this recipe can accommodate any kind, including tail-off, frozen shrimp.
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