Best Ever Indian Butter Shrimp is a must-try twist on the classic butter chicken! Tender shrimp simmered in a rich, creamy makhani sauce, which is surprisingly easy to make thanks to a few shortcuts!
5 Star Reviews
Tina writes "I've never commented on a recipe before, but this one was too damn good! The flavour was immaculate, the honey was a perfect touch to it and it was the first time I've put cashews in a recipe, so I was pleasantly surprised by the new flavour it adds. I loved it, my sister loved it, and my father did too. I gobbled it up, like it was some dish at a five star restaurant. Really can't believe I made this masterpiece myself. It was delicious. Thank you" ★★★★★
What is Indian butter sauce?
Indian butter sauce, also known as makhani sauce, is a rich, creamy, and flavorful curry base that's traditionally used in dishes like butter chicken or paneer makhani. It's made with a blend of tomatoes, Indian curry spices, butter, and cream—sometimes with a touch of orange food coloring to give it that signature golden-orange hue.
This Indian shrimp with butter recipe is a delicious twist on the classic Butter Chicken—just swap the chicken for shrimp! Technically known as shrimp butter masala or Indian buttered prawns, it’s one of my favorite go-to seafood meals because it comes together so much faster.
There’s no marinating required, and I use canned tomato sauce instead of fresh tomatoes, which means no blanching or puréeing is needed. Easy, quick, and full of bold, comforting flavors!
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Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Shrimp - We used thawed frozen prawns for convenience—pat them dry before cooking so they sear properly and don’t release too much water into the butter sauce.
- Butter - You can use either salted or unsalted butter in this prawn makhani recipe. If using salted, be sure to adjust the added salt at the end to avoid over-seasoning.
- Onion, Ginger & Garlic - These three aromatics are the foundation of most Indian curries, including this one.
- Cashews - Ground raw cashews add a rich, creamy texture and subtle sweetness to the makhani sauce. Be sure to use raw cashews and not toasted nuts.
- Tomato - Traditional recipes use blanched and pureed tomatoes, but here we save time with canned tomato sauce—it delivers the same depth of flavor with way less prep.
- Spices - This flavorful mix includes cumin seeds, kasoori methi (dried fenugreek leaves), cayenne, coriander, turmeric, and garam masala.
- Heavy Cream - Just a splash of cream makes the makhani sauce silky, rich, and indulgent, balancing out the acidity of the tomatoes.
- Honey - Honey adds a subtle touch of sweetness and gives the sauce that addictive, “lick-the-spoon” taste.
- Food Color (Optional) - A small pinch of orange food color gives the dish its signature restaurant-style hue, but it’s totally optional and doesn’t affect the flavor.
Indian Butter Shrimp Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 ½ pounds raw shrimp peeled and deveined
- 1 teaspoon cayenne pepper powder divided
- 1 teaspoon salt or to taste, divided
Group-1
- ¼ teaspoon cumin seeds
- 1 ½ cups finely chopped onion about 1 large
- 2 large garlic cloves finely chopped
- 2 teaspoons finely chopped ginger
Group-2
- 2 tablespoons Kasoori methi refer notes
- 2 ½ teaspoons coriander powder
- ¼ teaspoon garam masala powder
- 1 can (15-ounces) tomato sauce
- ¼ cup + 2 tablespoons raw cashews made into a fine powder
Group-3
- ½ cup heavy cream
- 1 to 2 tablespoons honey
- 1 to 2 pinches orange food color optional
Instructions
- Heat a large skillet over high heat and add 1 tablespoon of butter. Once melted, add the shrimp (no need to arrange in a single layer), along with a pinch of cayenne pepper and salt.
- Sauté for about 2 minutes, stirring occasionally, just until the shrimp are about 75% cooked. Transfer the shrimp and any released juices to a bowl and set aside.
- Reduce the heat to medium and add the remaining butter to the skillet, and let it melt.
- Add the cumin seeds and let them sizzle for about 10 seconds until fragrant. Stir in the chopped onion, garlic, ginger, and a pinch of salt. Cook, stirring frequently, until the onions turn golden brown and caramelized, about 4 to 5 minutes.
- Add the kasoori methi, coriander powder, garam masala, the remaining cayenne, and about 2 tablespoons of water.
- Cook for 2 to 3 minutes, stirring constantly, until the spices are well-toasted and aromatic. The splash of water helps prevent the spices from burning.
- Stir in the tomato sauce, cashew powder, and ¼ cup of water until well combined. Reduce the heat to low, cover the pan, and let it simmer for about 10 minutes, stirring every 3 to 4 minutes to prevent the sauce from sticking or burning at the bottom.
- Uncover the pan and stir in the cooked shrimp along with any accumulated juices, followed by the heavy cream, honey, orange food coloring (if using), and the remaining salt. Let the sauce simmer gently for about 2 minutes, just until the shrimp are fully cooked and the flavors meld together.
- Remove from heat and let rest for few minutes before serving. Delicious served with naan and/or rice.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make Indian butter shrimp (prawn makhani)?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos
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1. Cook the Shrimp
In a bit of butter, sauté the shrimp with salt and a pinch of cayenne pepper until they’re about 75% cooked. Transfer them to a bowl — they’ll finish cooking in the sauce.
2. Make the Butter Sauce
In the same pan, add the remaining butter and toast the cumin seeds until fragrant. Add finely chopped onion, crushed garlic, and ginger, and sauté until golden brown. Stir in kasoori methi, coriander powder, garam masala, and the rest of the cayenne; cook for a couple of minutes until the spices are toasted and aromatic.
3. Finish the Dish
Pour in the tomato sauce and cashew powder, then simmer on low heat for about 10 minutes to let the flavors deepen. Add the shrimp back in with their juices, then stir in the heavy cream, honey, and optional food coloring. Simmer for 2–3 minutes until the shrimp are fully cooked and the sauce is rich and creamy. Serve hot with rice or naan!
Success tips
- Shrimp – Use peeled and deveined prawns and make sure to pat dry before cooking.
- Cashews – Grind raw cashews into a fine powder using a dry spice grinder. To prevent clumping, pause every few seconds to shake the grinder before continuing.
- Tomato Sauce – Use canned tomato sauce found in the canned tomato aisle. Avoid substituting with jarred marinara or pasta sauces, as they have added herbs and flavors that alter the butter shrimp curry.
- Color – Traditional butter chicken gets its iconic deep orange hue from a touch of orange food coloring. This is completely optional and doesn’t affect the flavor.
- Cayenne – In this recipe, cayenne refers to Indian chili powder, which adds authentic heat and flavor.
- Kasoori Methi – Dried fenugreek leaves are a key ingredient in authentic makhani sauce. If you can’t find kasoori methi, you can skip it, but it does add a unique aroma and depth.
What to serve with butter shrimp?
- Buttery Naan – Soft, pillowy naan brushed with butter is perfect for scooping up the rich, creamy butter shrimp masala sauce.
- Fluffy Basmati Rice – Cooked white rice soaks up the flavorful prawn butter masala beautifully.
- Crusty Artisan Bread – A soft bread like a soft Italian or French bread adds a satisfying crunch and makes for a rustic pairing that helps mop up every bit of that luscious sauce.
- Parathas / Rotis / Flatbreads – Traditional Indian flatbreads like parathas or rotis bring an authentic element to the meal and complement the spices perfectly. They’re great for a hands-on eating experience.
More Indian curry recipes to try
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Tina
I've never commented on a recipe before, but this one was too damn good! The flavour was immaculate, the honey was a perfect touch to it and it was the first time I've put cashews in a recipe, so I was pleasantly surprised by the new flavour it adds. I loved it, my sister loved it, and my father did too. I gobbled it up, like it was some dish at a five star restaurant. Really can't believe I made this masterpiece myself. It was delicious. Thank you