Shrimp Masala Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Toss in a bowl with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lemon juice. Let sit 10 minutes while you prepare the sauce.

Sear shrimp

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (do not overcrowd; do in two batches if needed). Sear 1-1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. They will finish cooking later in the sauce.

Temper spices and sauté aromatics

In the same skillet (wipe out excess oil if there's burnt bits), add 2 tbsp vegetable oil and 1 tbsp butter over medium heat. Add 1 bay leaf and 1 tsp cumin seeds; toast 20-30 seconds until aromatic. Add 1 cup finely chopped onion and a pinch of salt; cook 6-8 minutes, stirring occasionally, until softened and beginning to brown.

Add garlic and ginger

Stir in 4 minced garlic cloves and 1 tbsp grated ginger. Cook 1-2 minutes until fragrant, taking care not to burn the garlic.

Add ground spices

Lower heat to medium-low. Add 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp smoked paprika, 1 tsp garam masala, and 1 tsp red chili powder. Stir continuously for 30-45 seconds to bloom the spices in the fat.

Tomatoes and simmer

Add 2 tbsp tomato paste and cook 1 minute, stirring to caramelize slightly. Pour in a 14 oz can of crushed tomatoes, scrape up any browned bits, and bring to a gentle simmer. Simmer uncovered 10-12 minutes to thicken and concentrate flavors.

Finish sauce

Stir in 1 cup heavy cream, 0.5 tsp sugar (optional), and adjust salt (about 1 tsp) to taste. Simmer 3-4 minutes until the sauce is smooth and creamy. If the sauce is too thick, add 2-4 tbsp water or shrimp cooking juices to reach desired consistency. Remove and discard the bay leaf.

Combine shrimp and sauce

Return the seared shrimp and any accumulated juices to the skillet. Simmer gently 2-3 minutes until shrimp are warmed through and fully opaque (avoid overcooking). Stir in 2 tbsp chopped fresh cilantro and remove from heat.

Taste and adjust seasoning with additional salt, a squeeze of lemon juice, or extra cilantro. Serve the shrimp masala immediately over steamed basmati rice or with warm naan. Garnish with extra cilantro and lemon wedges.