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Indian Butter Shrimp Recipe

Amazing Indian Butter Shrimp is a must try recipe! Tender shrimp in mouth watering makhani sauce is a twist on the classic butter chicken and is made without stock. Serve over rice or naan.

indian butter shrimp served with rice and naan

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What is Indian Butter Shrimp?

It is butter chicken made with shrimp instead of chicken. A fun twist! Butter chicken is tandoori chicken tossed in a creamy “makhani” or butter sauce. It is creamy, spicy and with a hint of sweetness. One of the tastiest Indian masala shrimp curry you will ever eat! You will also love this Butter Chicken Pasta or Butter Chickpeas.

My favorite part, is that it is much more faster and easier, since there is no marinating time. Shrimp or prawns are always stocked in the freezer and thaws quick.

Main ingredients:

Shrimp – We used thawed frozen shrimp

Butter – Use salted or unsalted butter, but make sure that you adjust salt accordingly.

Onion, ginger and garlic – No Indian recipe is complete without these three.

Cashews – Raw cashews made into a fine powder.

Tomato – Traditional butter chicken recipes call for blanched and pureed tomatoes, however this recipe uses canned tomato sauce for convenience.

Spices – Cumin seeds, kasoori methi, cayenne, coriander, turmeric and garam masala powders

Heavy cream – It makes the sauce silky smooth, creamy and luxurious.

Honey – Adds sweetness and makes it finger licking good

Food color – Orange food color, optional

ingredients needed to make shrimp makhani

Method:

(with step by step photos)

Cook Shrimp – Cook shrimp with a bit of salt and cayenne powder in some butter, until 3/4th cooked. Transfer to a bowl along with all the juices.

Make Butter Sauce – Heat the same pan with remaining butter and toast cumin seeds. Saute onion, crushed garlic and ginger until golden brown. Add kasoori methi, coriander powder, garam masala powder and remaining cayenne. Cook for about couple of minutes, until toasted.

Finish Prawn makhani – Stir in tomato sauce and cashew powder, cook in low flame for about 10 minutes. Stir in cooked shrimp along with all accumulated juices, heavy cream, honey and food color. Simmer for about 2 minutes and take off heat.

Expert Tips

Shrimp – We used thawed frozen shrimp with tails removed.

Cashews– Process raw cashews into a fine powder using any dry spice grinder. It is important to stop the grinder every few seconds and give a good shake and continue grinding. Else, the powder might start clumping up due to the high fat content in cashews.

Tomato Sauce – Tomato sauce is found in cans in the canned tomato section of your grocery store. DO NOT USE jarred MARINARA SAUCE or PASTA SAUCE instead.

Color : Traditional butter chicken always has an iconic deep orange color that is achieved by adding orange food color. It is totally optional and will not affect the flavor in any way.

Cayenne – Cayenne is Indian chili powder.

Kasoori methi – Kasoori methi is dried fenugreek leaves and is one the key ingredient in authentic makhani sauce. Skip if not available.

Salt – Salt depends on the type of tomato sauce used and your taste. Use according to taste.

Spicy – If you like it spicier, then increase cayenne pepper.

Serving suggestions

  • Buttery Naan
  • Cooked rice
  • Crusty bread
  • Parathas / Rotis / Flatbreads

More delicious Indian curries: Chickpea and Spinach Curry, Chicken and Kale CurryKale DalBeet Curry with ChickpeasSpicy Coconut Curry Shrimp and Chicken Koftas in Palak Gravy.

How to store leftovers?

Leftover Indian butter shrimp can be refrigerated for up to 5 days or frozen for up to 1 month.

To reheat – Thaw overnight in the refrigerator and heat in microwave, until heated through.

More Shrimp Recipes

white bowls with shrimp in Indian butter sauce with naans.

More creative Indian recipes

Yield: 5 Servings

Indian Butter Shrimp Recipe

shrimp with indian butter sauce, rice and naan

Amazing Indian Butter Shrimp is a must try recipe! Tender shrimp in mouth watering makhani sauce is a twist on the classic butter chicken and is made without stock. Serve over rice or naan.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 1 and 1/2 pounds raw shrimp, peeled and deveined 
  • 1 teaspoon cayenne pepper powder (adjust based on your spice level), divided
  • 1 teaspoon salt (or to taste), divided 

Group-1

  • 1/4 teaspoon cumin seeds
  • 1 and 1/2 cups finely chopped onion ( about 1 large)
  • 2 large garlic cloves, crushed well
  • 2 teaspoons crushed ginger

Group-2

Group-3

Instructions

1. Heat a large skillet over high heat, add about 1 tablespoon butter and let melt. Stir in shrimp (don't need to be in single layer), some of the cayenne pepper powder and salt. Cook for about 2 minutes (stirring occasionally), until shrimp is 3/4th cooked. Transfer to a bowl (along with all juices).

2. Reduce heat to medium and add remaining butter to the skillet and let melt.

3. Add cumin seeds and let it toast for about 10 seconds and then stir in chopped onion, crushed garlic, ginger and some salt. Cook, stirring often, until onions get golden brown color (4-5 minutes).

4. Add kasoori methi, coriander powder, garam masala powder and remaining cayenne. Cook for 2 minutes, stirring constantly, until spices are toasted well (don't let it burn).

5. Add tomato sauce, cashew powder and 1/4 cup water, stir well. Reduce heat to low, cover and cook for 10 minutes (stirring every 3-4 minutes to make sure that it does not burn in the bottom).

6. Uncover, stir in cooked shrimp (along with all accumulated juices), heavy cream, honey, orange food color and remaining salt. Let simmer for about 2 minutes.

6. Remove from heat and let rest for few minutes before serving.

Delicious served with naan and/or rice

Notes

Shrimp – We used thawed frozen shrimp with tails removed.

Cashews– Process raw cashews into a fine powder using any dry spice grinder. It is important to stop the grinder every few seconds and give a good shake and continue grinding. Else, the powder might start clumping up due to the high fat content in cashews.

Tomato Sauce – Tomato sauce is found in cans in the canned tomato section of your grocery store. DO NOT USE jarred MARINARA SAUCE or PASTA SAUCE instead.

Color : Traditional butter chicken always has an iconic deep orange color that is achieved by adding orange food color. It is totally optional and will not affect the flavor in any way.

Cayenne – Cayenne is Indian chili powder.

Kasoori methi – Kasoori methi is dried fenugreek leaves and is one the key ingredient in authentic makhani sauce. Skip if not available.

Salt – Salt depends on the type of tomato sauce used and your taste. Use according to taste.

Spicy – If you like it spicier, then increase cayenne pepper.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 275Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 108mgSodium: 1125mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 9g

I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.

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