Spicy Sri Lankan-Inspired Butter Shrimp Recipe

About this recipe

Spicy Sri Lankan-Inspired Butter Shrimp is a tantalizing fusion dish that combines the bold, aromatic spices of Sri Lanka with the creamy richness of UK-style butter sauces. Perfect for a cozy family dinner, this dish balances heat, tang, and indulgence to create a truly unforgettable meal.

Ingredients

• - Fresh Asian Coriander Bunch
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Jalpur Red Chilli Powder Fine
• - Ktc Minced Garlic Paste
• 400 g Trs Turmeric Powder 400G
• - Ktc Coconut Milk 400ml
• - Lurpak Unsalted Butter
• 1 Kg Red Onion 1kg
• 100 G Rajah Garam Masala
• 100G Greenfields Brown Mustard Seeds, 100G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 12G Greenfields Curry Leaves, 12G
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 100 G Trs Ground Cumin Jeera Powder
• - Trs Ginger Paste
• - Greenfields Ground Coriander
• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 1 Ltr Ktc Sunflower Oil

Instructions

1. 1. In a medium-sized bowl, marinate the shrimp with turmeric, chili powder, lime juice, and a pinch of salt. Let it rest for 10 minutes while you prepare the other ingredients.
2. 2. Heat the vegetable oil in a large pan or skillet over medium heat. Add the mustard seeds and let them crackle for about 30 seconds, then add the curry leaves and cook for another 30 seconds until fragrant.
3. 3. Add the sliced onions to the pan and sauté for 5-6 minutes, stirring occasionally, until golden and caramelized.
4. 4. Stir in the garlic and ginger paste, cooking for 1-2 minutes until the raw smell disappears. Then add the ground cumin, coriander, and garam masala, stirring well to coat the onions in the spices.
5. 5. Add the chopped tomatoes and cook for 7-8 minutes, stirring occasionally, until the tomatoes break down into a thick, rich base.
6. 6. Reduce the heat to low and add the coconut milk, stirring to combine. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld together.
7. 7. Place the marinated shrimp into the pan and stir gently to coat them in the sauce. Cook for 5-6 minutes, turning occasionally, until the shrimp are pink and cooked through.
8. 8. Stir in the butter and fresh coriander leaves, letting the butter melt and enrich the sauce. Taste and adjust seasoning with salt and lime juice as needed.
9. 9. Serve immediately with steamed basmati rice or warm naan bread, garnished with additional coriander leaves if desired.