5 from 54 votes
Shrimp Masala Recipe
Shrimp Masala combines marinated shrimp with a rich, spiced tomato-based sauce infused with mustard seeds, curry leaves, ginger, garlic, and Kashmiri red chili powder. The cooked shrimp are tender and mildly spiced, complemented by the savory and aromatic masala that thickens from simmering tomatoes. Garnished with fresh cilantro, the dish pairs well with basmati rice or naan.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
182 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For Marinade
- 1 pound Shrimp cleaned, defrost before cooking
- 1 tablespoon lime juice
- 1 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon salt adjust to taste
For masala
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds aka rai
- 8-10 curry leaves
- 1 green chili optional
- 1 cup onion thinly sliced
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 3/4 cup tomato diced
- 1/4 cup water
- cilantro to garnish
Spices for sauce
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly crushed
Instructions
Marinate the Shrimp
- Combine all ingredients for the marinade in a bowl and mix well. Add shrimp. Stir and coat with the marinade on all sides. Let is rest 15 to 30 minutes in the refrigerator.
Cup of Yum
Prepare the sauce
- To a large pan, add the oil. Add the mustard seeds, curry leaves, and green chili. Then add sliced onions, ginger, garlic and sauté for about 3 minutes until the onions are translucent.
- Add tomato, spices and mix well.
- Cover with a lid and cook for 6-8 minutes until the tomatoes soften.
- Add marinated shrimp and water. Stir well and let the curry cook for 5-7 minutes until shrimp is just cooked. Do not overcook.
- Garnish with cilantro. Shrimp masala is ready. Enjoy with basmati rice and naan.
- You can add a tempering of curry leaves and mustard seeds on top.
Notes
- Limit shrimp marinating time to no more than 30 minutes to prevent texture degradation from lime juice.
- Cook the masala sauce slowly until oil begins to separate at the pan edges for better flavor development.
- Use mild Kashmiri red chili powder or paprika and omit green chili for a less spicy version.
- Avoid overcooking shrimp to prevent it from becoming rubbery and dry.
- Add a squeeze of lime juice at the end to brighten and enhance the dish's flavors.
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
9g
(3%)
Protein
17g
(34%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
143mg
(48%)
Sodium
1286mg
(54%)
Potassium
311mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
887IU
(18%)
Vitamin C
50mg
(56%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 1286mg | 54% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 887IU | 18% |
| Vitamin C | 50mg | 56% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.