Punjabi-Style Masala Shrimp Recipe

Name: Punjabi-Style Masala Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 tablespoon cumin seeds; 2 to 3 dried red chiles, such as arbol; 2 medium onions, sliced; 3 tablespoons ground coriander; 2 tablespoons minced peeled, fresh ginger; 1 tablespoon minced garlic; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne; Salt and freshly ground black pepper; 6 medium plum tomatoes, diced; 1 1/2 pounds medium shrimp, peeled and deveined; 1 cup whole-milk yogurt, divided; Cilantro leaves, for garnish; Chopped fresh green chiles, for garnish

Servings: persons

3 tablespoons vegetable oil
1 tablespoon cumin seeds
2 to 3 dried red chiles, such as arbol
2 medium onions, sliced
3 tablespoons ground coriander
2 tablespoons minced peeled, fresh ginger
1 tablespoon minced garlic
2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
Salt and freshly ground black pepper
6 medium plum tomatoes, diced
1 1/2 pounds medium shrimp, peeled and deveined
1 cup whole-milk yogurt, divided
Cilantro leaves, for garnish
Chopped fresh green chiles, for garnish

1
Heat the oil in a large straight-sided skillet over medium-high heat.
2
Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds.
3
Add the onion and cook, stirring, until lightly browned, about 5 minutes.
4
Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper.
5
Cook, stirring occasionally, until dark and fragrant, about 3 minutes more.
6
Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes.
7
(You can make the sauce up to this point a day ahead.)
8
When ready to serve, heat the sauce over high heat.
9
As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque.
10
Lower the heat, gradually stir in the yogurt, and gently heat it through.
11
(Don't bring it to a boil or the yogurt may separate.)
12
Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles.
13
Serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 tablespoon cumin seeds, 2 to 3 dried red chiles, such as arbol, 2 medium onions, sliced, and more.

Yes, Punjabi-Style Masala Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Punjabi-Style Masala Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions