Tender and juicy Indian butter shrimp cooked in a creamy buttery masala sauce that is to die for. Serve with basmati rice or fresh naan and enjoy this tasty meal in under 30 minutes!
In a medium bowl, combine all the ingredients mentioned on “to marinate”. Coat the shrimp well and refrigerate for 20-30 minutes to marinate.
Heat a skillet on a medium flame with a tablespoon of butter. Add the marinated shrimps to the skillets and cook them for 4-5 minutes. Once done remove them to a plate and keep it aside.
To the same skillet add the remaining tablespoon of butter, add in the garlic, ginger, cashews, and onions. Cook until the onions turn translucent and then add the chopped tomatoes.
Once the tomatoes turn mushy add the spice powders; red chili powder, garam masala, sugar, and salt. Saute for a minute and add ¼ cup water to avoid burning the spices.
Remove from heat and blend them on a food processor or immersion blender to a smooth puree.
Return to the stove and cook the sauce for 5 minutes. Add the cooked shrimp to the sauce.
Add in another ¼ cup of water to the sauce and let it simmer for 3 minutes.
Finally, add the heavy cream and cilantro and off the flame.
Serve the butter shrimp over the cooked basmati rice and naan.
Notes
Pro Tip: If you will be serving this dish with rice, get the rice started cooking before you begin making the shrimp so they are ready at the same time!