Shrimp Masala
Shrimp Masala is a savory Indian dish with warm, bold spices that will satisfy you with every bite. Just the aroma from the spices will have you smiling and your mouth watering. And this super simple meal is ready in under 30 minutes! Impress your family and guests with this Indian comfort food!
What Is Masala?
A Masala is a blend of dried spices that are ground into either a powder or paste that is used in Indian food. You may even see a some masalas at your local grocery store. In fact, you need to go buy one right now if you don’t already have it: Garam Masala. You need it for this dish.
Masalas do differ from Curries. Curries usually have far more spices in the mixture, and many curry mixes call for garam masala.
Diversity from an Early Age
My children have loved Indian food ever since they were babies. My son’s favorite meal is Chicken Tikka Masala (he likes mine the best, of course – click here for the recipe: Chicken Tikka Masala). Many of our friends and people we talk to in general about the food we cook for them are surprised that our children are so diverse in their cuisine at such a young age. It’s simply because we exposed them to the variety of food that is out there – there is life beyond the box of Mac & Cheese!
I am a huge advocate of “Try it at least once.” That is the ‘rule’ in my house. It’s so funny, my son would stubbornly say he hated a certain food even though he had never even tried it! So many foods that he absolutely loves now he was like that the first time it came across his plate. Including my Chicken Tikka Masala! There’s an Indian restaraunt not too far from where we live that has a lunch buffet. His favorite food there is the Curried Goat. Go figure!
Let your children try it, expose them to it, even if they resist at first. You and they will be surprised at what they end up liking.
Shrimp Masala
You really couldn’t get much simpler than this Shrimp Masala. With a handful of fresh ingredients and some spices, you will have an amazing meal in under 30 minutes! This dish is reminiscent of a tomato chutney.
Here’s the fresh items:
- Shrimp
- Fresh Tomatoes
- Sweet Onion
- Cilantro
- Garlic (or garlic paste)
- Ginger (or ginger paste)
Here are the spices you’ll need:
- Turmeric
- Cumin
- Coriander
- Cloves
- Fenugreek
- Chili Powder
- Paprika
- Garam Masala
Roasting the Spices
If you want the most out your spices, you need to toast or roast them to let the flavor out. Often times you can simply place the spices in a small skillet over medium low heat and stir them around for a few minutes, no oil. This is toasting the spices. You’ll start to smell the spices as they bloom and open up!
Other times, like in this dish, you will roast them in the pot that already has some other ingredients in it. This will both open the spices up and incorporate their flavors into the ingredients already present, in this case, the onion, garlic, and ginger.
Shrimp Masala Cooking Instructions
First, I love using my Dutch Oven for this meal. If you have one, use it. If you don’t have one, use a 6 quart or larger stock pot.
- Heat 1 tablespoon of oil and 1 tablespoon of butter to the pot. Add the shrimp and season with some salt.
- Cook the shrimp until they are translucent, making sure both sides of each shrimp are cooked. This should take about 5 minutes of less.
- Remove the shrimp and set aside on a plate for now.
- While the shrimp are cooking, mix the spices together – paprika, coriander, garam masala, chili powder, turmeric, cumin, and fenugreek.
- Add 1 tablespoon of oil and 1 tablespoon of butter to the pot. Add the onions and jalapeños and season with salt. Cook until the onions are translucent and the jalapeños, about 3-5 minutes.
- Next add the garlic paste and ginger paste and stir. Now add the dry spice mixture and cloves. Be sure to stir everything around as evenly as possible to allow all the spices to bloom and release their flavor. Cook for another 3-5 minutes.
- Add the tomatoes and cook until they’re soft and wilting, about 5 minutes. Add the chicken stock and bring it up to a boil. Let it boil for 5 minutes. Add the shrimp back in along with the chopped cilantro and butter. Mix well and let the shrimp reheat, about 3 minutes.
- Remember to remove the 3 cloves! Garnish with fresh cilantro and serve with Naan and/or white rice.
Pro Recommendations
I don’t know what I would do without my Dutch Oven. I put off buying one for years. However, once I bought it, I regretted not buying one sooner. We use it at least once a week. It is so versatile. It’s great for soups and stews, one pot meals, deep frying, and it can even be put in the oven. I highly recommend getting one. The link below is a brand I trust and use regularly.
Other Amazing Recipes That You’ll Love!
Shrimp Masala
Ingredients
- 24 ounces Large Shrimp
- 2 Tablespoons Olive Oil, divided
- 3 Tablespoons Butter, divided
- 1 cup Sweet Onion, small diced
- 2 teaspoons Ginger Paste (see notes for instructions)
- 2 teaspoons Garlic Paste (see notes for instructions)
- 1 medium Jalapeno, small diced
- 1 cup Tomatoes, small diced
- 1 cup Chicken Stock
- 2 teaspoons Paprika
- 2 teaspoons Coriander
- 1 teaspoons Garam Masala
- 1 teaspoon Chili Powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoons Ground Fenugreek
- 3 whole Cloves
- Salt and Pepper to taste
- 2 Tablespoons Fresh Cilantro, finely chopped
- Fresh Cilantro, chopped for garnish
Instructions
-
Heat 1 tablespoon of olive oil and 1 tablespoon of butter to the pot. Add the shrimp and season with some salt and pepper.
-
Cook the shrimp until they are translucent, making sure both sides of each shrimp are cooked. This should take about 5 minutes of less.
-
Remove the shrimp and set aside on a plate for now.
-
While the shrimp are cooking, mix the spices together - paprika, coriander, garam masala, chili powder, turmeric, cumin, and fenugreek.
-
Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pot. Add the onions and jalapeños and season with salt and pepper. Cook until the onions are translucent and the jalapeños, about 3-5 minutes.
-
Next add the garlic paste and ginger paste and stir. Now add the dry spice mixture and cloves. Be sure to stir everything around as evenly as possible to allow all the spices to bloom and release their flavor. Cook for another 3-5 minutes.
-
Add the tomatoes and season with salt. Cook until they're soft and wilting, about 5 minutes.
-
Pour in the chicken stock and bring it up to a boil. Let it boil for 5 minutes. Add the shrimp back in along with the chopped cilantro and the remaining tablespoon of butter. Mix well and let the shrimp reheat, about 3 minutes.
-
Be sure to remove the 3 cloves. Garnish with fresh cilantro and serve with Naan and/or white rice.
Recipe Notes
Homemade Garlic Ginger Paste
- 8 Cloves Garlic
- 1 Inch Fresh Ginger, thumb thick
- 2 Tablespoons Canola Oil
- Peal the garlic and ginger.
- Chop them in small pieces.
- Place the garlic, ginger, and oil in a blender or processor and blend until you have a smooth paste.
