Go Back

Fresh Shrimp Masala

This vibrant shrimp masala features firm, wild-caught shrimp simmered in a fragrant spiced tomato sauce. The dish highlights the oceanic brightness of fresh seafood, with a rich, thick sauce that clings to each bite, showcasing bold Indian-inspired flavors. It’s a quick, satisfying curry with a beautiful color and a juicy, tender texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 lb fresh, wild-caught shrimp, peeled and deveined pat dry thoroughly to prevent excess water
  • 2 tbsp oil neutral oil like sunflower or canola
  • 1 finely chopped onion about 1 cup
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tsp ground coriander preferably toasted and ground for deeper flavor
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 2 large ripe tomatoes, chopped or 1 cup canned crushed tomatoes
  • 2 tbsp plain yogurt or coconut milk for creaminess and tang
  • a squeeze lemon lemon juice to brighten
  • to taste salt
  • cilantro for garnish fresh cilantro, chopped

Equipment

  • Large skillet or pan
  • Spatula
  • Cutting board

Method
 

  1. Heat the oil in a large skillet over medium heat until shimmering. Add the toasted cumin seeds and cook until fragrant, about 30 seconds.
  2. Add the chopped onion and cook, stirring often, until translucent and slightly golden, about 5-7 minutes. The aroma should turn sweet and nutty.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. The mixture should smell pungent and inviting.
  4. Add the ground coriander, turmeric, and garam masala. Toast the spices for about 30 seconds, stirring constantly, until they release a smoky aroma.
  5. Pour in the chopped tomatoes and cook until they break down, the oil begins to shimmer, and the mixture deepens in color—about 8-10 minutes.
  6. Add the prepared fresh shrimp to the skillet, stirring to coat them in the sauce. Cook for 3-4 minutes until they turn pink and opaque, jiggling slightly when moved.
  7. Stir in the yogurt or coconut milk, cooking for another minute until the sauce thickens slightly and the shrimp are fully coated. Be careful not to let it boil vigorously to prevent curdling.
  8. Squeeze fresh lemon juice over the dish, season with salt to taste, and stir gently to combine. The sauce should be vibrant, fragrant, and slightly thickened.
  9. Remove from heat and let rest for 2-3 minutes. Garnish with chopped cilantro and serve hot with rice or naan, enjoying the juicy, flavorful bites with oceanic brightness.