Shrimp Recipe

Name: Taj Indian Cuisines Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb raw shrimp (peeled, deveined, tails optional); 2 cups ripe tomatoes (or canned crushed tomatoes); 1 cup yellow onion (finely chopped); 0.5 cup fresh cilantro (coriander) leaves, chopped; 2 tbS vegetable oil or ghee; 3 cloves garlic (minced); 1 tbs fresh ginger (minced); 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp red chili powder (or paprika); 0.25 tsp turmeric; 1 tsp salt; 0.5 cups water or low-sodium stock; 1 tbS fresh lemon juice; 0.25 tsp freshly ground black pepper; 0.25 cup additional cilantro leaves (for garnish); 1 unit green chilies (sliced, optional)

Inspired by Taj Indian Cuisine

Time35m

Serves4

Your selection cooked in tomato and onion gravy with coriander and cumin flavor

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Ingredients

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Shrimp and main sauce

1 lb raw shrimp (peeled, deveined, tails optional)

2 cups ripe tomatoes (or canned crushed tomatoes)

1 cup yellow onion (finely chopped)

1/2 cup fresh cilantro (coriander) leaves, chopped

2 tbS vegetable oil or ghee

3 cloves Garlic (minced)

1 tbs fresh ginger (minced)

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp red chili powder (or paprika)

1/4 tsp turmeric

1 tsp Celtic sea salt

1/2 cups water or low-sodium stock

1 tbS fresh lemon juice

1/4 tsp freshly ground black pepper

Garnish and optional

1/4 cup additional cilantro leaves (for garnish)

1 unit green chilies (sliced, optional)

Method

Shrimp and main sauce

Prep shrimp

Pat shrimp dry with paper towels, season lightly with 1/4 tsp of the salt and 1/8 tsp black pepper. Set aside.

Make tomato-onion base

Heat oil or ghee in a large skillet over medium heat until shimmering. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and starting to brown at the edges, about 6–8 minutes.

Add minced garlic and ginger to the onions and cook 30–45 seconds until fragrant, stirring to avoid browning.

Stir in ground cumin, ground coriander, turmeric, and red chili powder. Cook the spices 30–60 seconds to bloom their flavors, stirring constantly so they don’t burn.

Add the tomatoes (if using fresh, roughly chop or blitz first; if using canned, add directly). Stir and bring to a gentle simmer. Cook uncovered, stirring occasionally, until the tomatoes break down and the mixture thickens to a saucy consistency, about 8–10 minutes.

If the sauce becomes too thick, add up to 1/2 cup water or stock to reach a saucier consistency. Adjust salt to taste (use remaining salt as needed). Simmer another 2–3 minutes to combine flavors.

Add the prepared shrimp in a single layer to the simmering tomato-onion gravy. Cook uncovered, stirring gently, until shrimp turn pink and opaque and are cooked through, about 3–5 minutes depending on size. Do not overcook.

Once shrimp are cooked, remove the pan from heat. Stir in fresh lemon juice and chopped cilantro (reserve a little for garnish). Taste and adjust seasoning with remaining salt and black pepper.

Garnish and serve

Transfer the shrimp in tomato-onion gravy to a serving dish. Sprinkle additional cilantro leaves and sliced green chili (if using) over the top.

Serve hot with steamed rice, naan, or crusty bread to soak up the sauce.