--- title: "Shrimp Masala Recipe (North Indian Style)" url: https://www.whiskaffair.com/shrimp-masala-curry-recipe/ date: 2025-01-16 modified: 2026-10-13 lang: en author: "Neha Mathur" description: "This shrimp masala curry, also called prawn masala, jhinga masala, or masala shrimp, is a flavorful North Indian-style dish in which marinated shrimp are cooked in a spicy, onion-tomato-based sauce. Make it using my easy recipe." categories: - "Fish & Seafood Curries" - "Indian" - "Indian Gluten Free" image: https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-2-3.jpg word_count: 1527 --- # Shrimp Masala Recipe (North Indian Style) This **shrimp masala curry**, also called prawn masala, jhinga masala, or masala shrimp, is a flavorful North Indian-style dish in which marinated shrimp are cooked in a spicy, onion-tomato-based sauce. Make it using my easy recipe. ![North Indian shrimp masala curry in a bowl, garnished with fresh cilantro, on a wooden board with green chilies and herbs.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-2-1.jpg) ## Quick Look: Shrimp Masala **Prep Time:** 10 minutes **Cook Time:** 20 minutes **Total Time:** 30 minutes **Servings:** 4 people **Calories:** Approx. 280 per serving **Dietary Info:** Gluten-free **Skill Level:** Easy **Tools Needed:** Pan or kadai, blender for tomato puree. ★★★★★ "I tried this recipe today. Delicious 🙂 Thank you for sharing this." **- **Shafiya [VIEW MORE REVIEWS](https://www.whiskaffair.com/shrimp-masala-curry-recipe/#comments) ## Table of Contents - Quick Look: Shrimp Masala- What Is Shrimp Masala?- Ingredients- How To Make Shrimp Masala- Pro Tips By Neha- Serving Suggestions- Storage Suggestions- Other Indian Non-Vegetarian Recipes We Recommend- Shrimp Masala Recipe (North Indian Style) Recipe I never had shrimp while growing up in northern India. It was only after I got married and moved to Bangalore that I first tasted this yummy seafood. Then, there was no looking back. Since then, I've learned to cook shrimp in multiple ways. [Goan shrimp vindaloo](https://www.whiskaffair.com/shrimp-vindaloo-recipe/), [Indian coconut shrimp curry](https://www.whiskaffair.com/prawns-in-coconut-milk-curry/), and [Kerala prawn curry](https://www.whiskaffair.com/kerala-prawn-curry-recipe/) are some of my favorites, but this shrimp masala tops the list. ## What Is Shrimp Masala? Shrimp masala (also called prawn masala, jhinga masala, or masala shrimp) is an Indian curry in which shrimp are cooked in a thick masala base of onions, tomatoes, ginger, garlic, and ground spices. It can be cooked in multiple styles. South Indians cook it differently from North Indians. The recipe I share in this post is a North Indian-style shrimp curry. It is spicy, tangy, and very flavorful, and comes together quickly using a few basic ingredients. https://www.youtube.com/watch?v=h9KCRRiXsIs ## Ingredients *See the recipe card below this post for ingredient quantities and full instructions.* - **Shrimp **- You can use fresh or frozen shrimp to make shrimp masala. If using frozen shrimp, thaw them before use. Ensure the shrimp are properly deveined. Here is an article about [how to devein shrimp](https://www.hungryhuy.com/how-to-devein-shrimp/) at home. - **For The Marination **- To marinate the shrimp, you will need salt, Kashmiri red chili powder, and lime juice (or lemon juice). - **Spices **- This curry is seasoned with basic Indian spice powders, including coriander powder, turmeric powder, Kashmiri red chili powder, [roasted cumin powder](https://www.whiskaffair.com/how-to-make-cumin-powder/), and garam masala. - **Pureed Fresh Tomatoes** - These add a pleasant tang to the curry. Add chopped tomatoes to a blender and blend until smooth. You can also use store-bought canned tomato puree or tomato paste as a substitute for fresh tomatoes. Just reduce the quantity, as they are much more concentrated. For the 1/2 cup of pureed fresh tomatoes called for in this recipe, use 1/4 cup canned tomato puree or 1 1/2 tablespoons tomato paste. - **Plain Yogurt (Dahi, Curd)** - I like the tang it gives to the curry. - **Others **- You will also need oil, cumin seeds, onion, ginger-garlic paste, salt, and cilantro (fresh coriander leaves). - **Optional ****Add-Ins** - Add 1/2 tsp black pepper powder and 2-3 green chilies (slit in half) along with tomatoes if you like a hotter curry. Add 1 tbsp kasuri methi (dried fenugreek leaves) to the ready curry for a nice flavor. ## How To Make Shrimp Masala ### Marinate The Shrimp **Step 1: **Rinse 500 g of cleaned, deveined, medium-sized shrimp, then drain well. Mix the following ingredients in a bowl and keep aside while you make the rest of the curry. - shrimp - 1/2 tsp salt - 1 tsp Kashmiri red chili powder - 1 tbsp lime juice ![Raw deveined shrimp mixed with salt, Kashmiri red chili powder, and lime juice in a bowl for marinating.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-1.jpg) ### Make The Shrimp Curry **Step 2:** Heat 4 tablespoons of oil in a pan over medium-high heat. Once the oil is hot, add 1 tsp cumin seeds and let them crackle for 4-5 seconds. ![Cumin seeds crackling in hot oil in a pan to start the shrimp masala.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-2.jpg) **Step 3:** Add 1 cup finely chopped onions and cook until light brown, stirring frequently. ![Finely chopped onions frying in oil with cumin seeds until light brown.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-3.jpg) **Step 4: **Add 2 teaspoons of ginger-garlic paste and cook until the onions are deep golden brown. Stir frequently while cooking. ![Ginger-garlic paste added to deep golden brown onions in the pan.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-4.jpg) **Step 5:** Add 1/2 cup pureed tomatoes and 1/2 cup whisked yogurt, then cook for 2-3 minutes, stirring vigorously to prevent the yogurt from curdling. ![Pureed tomatoes and whisked yogurt added to the fried onion masala.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-5.jpg) **Step 6: **Add the following ingredients and cook for 2-3 minutes. - 2 teaspoons coriander powder - 1/2 tsp turmeric powder - 1 tsp Kashmiri red chili powder - 1/2 tsp roasted cumin powder - 1/2 tsp salt ![Coriander, turmeric, Kashmiri chili, and cumin powders cooking into the onion-tomato masala.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-6.jpg) **Step 7:** Add the marinated shrimp and 1/2 cup hot water to the pan, then mix well. Cook until the shrimp turn opaque and curl into a loose C-shape. Different-sized shrimp take different amounts of time to cook perfectly. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) I used medium-sized shrimp for this curry, but you can also use small or jumbo shrimp. The cooking time will vary depending on the size of the shrimp. - For Jumbo Shrimp - 7-8 minutes - For Small Shrimp - 4-5 minutes - For Medium Shrimp - 5-6 minutes ![Marinated shrimp and hot water added to the masala, with shrimp turning opaque as they cook.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-7.jpg) **Step 8:** Add more water if you like a thinner gravy. Check for salt and add more if needed. Add 1/2 tsp garam masala and 2 tablespoons chopped cilantro, then mix well. ![Garam masala and chopped cilantro sprinkled over the cooked shrimp curry in the pan.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-8.jpg) **Step 9:** Serve hot. ![Finished shrimp masala curry with a thick red gravy, ready to serve with rice or naan.](https://www.whiskaffair.com/wp-content/uploads/2023/02/Shrimp-Masala-Step-9.jpg) ## Pro Tips By Neha If you're worried the yogurt will curdle while cooking, add 1 teaspoon of all-purpose flour (maida) to the yogurt and whisk well. Now use this yogurt to make the curry. This version isn't gluten-free, though. When I cook shrimp, I always like to remove the vein so every bite tastes clean and fresh. If you are using frozen shrimp, check the packaging before cooking, as many brands sell them already cleaned. Do not overcook the shrimp; otherwise, they will turn chewy. This recipe makes moderately hot shrimp masala curry. If you cannot tolerate spicy food, reduce the amount of red chili powder in this recipe. You can also add 1/4 cup of coconut milk or unsweetened heavy cream at the end of the cooking to make a milder version of this prawn masala curry. ## Serving Suggestions Serve for a quick lunch or dinner, with plain rice, [butter naan](https://www.whiskaffair.com/naan/), [plain paratha](https://www.whiskaffair.com/tawa-paratha-recipe/), and a side salad for a wholesome meal. I love to serve this shrimp recipe with [ghee rice](https://www.whiskaffair.com/ghee-rice-recipe/) and [jeera rice](https://www.whiskaffair.com/jeera-rice-recipe-zeera/). ## Storage Suggestions Store shrimp masala in an airtight container in the refrigerator for 2-3 days. Reheat in a pan or in the microwave until hot before serving. If the curry has thickened after refrigeration, add some hot water while reheating. You can freeze this curry in a freezer-safe container for up to 2 months. 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Make it using my easy recipe. Prep Time10 minutes minsCook Time20 minutes minsTotal Time30 minutes mins Course: Main CourseCuisine: Indian, North IndianDiet: Gluten Free Servings: 4 people Calories: 280kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients #### For The Marination 500 grams medium-sized shrimp cleaned and deveined- ½ teaspoon salt- 1 teaspoon Kashmiri red chili powder- 1 tablespoon lime juice #### For The Curry - 4 tablespoons oil- 1 teaspoon cumin seeds- 1 cup finely chopped onions- 2 teaspoons ginger-garlic paste- ½ cup pureed fresh tomatoes- ½ cup yogurt (dahi, curd) whisked- 2 teaspoons coriander powder- ½ teaspoon turmeric powder- 1 teaspoon Kashmiri red chili powder- ½ teaspoon roasted cumin powder- ½ teaspoon salt or to taste- ½ teaspoon garam masala- 2 tablespoons chopped cilantro (fresh coriander leaves)US Customary - Metric ### Instructions #### Marinate The Shrimp - Rinse the cleaned and deveined shrimp, then drain well.- Mix the shrimp, salt, chili powder, and lime juice in a bowl, then set aside while you make the rest of the curry. #### Make The Curry - Heat oil in a pan over medium-high heat.- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.- Add onions and cook until light brown, stirring frequently.- Add ginger-garlic paste and cook until the onions are deep golden brown. Stir frequently while cooking.- Now add tomatoes and yogurt, then cook for 2-3 minutes, stirring vigorously to prevent the yogurt from curdling.- Add coriander powder, turmeric powder, red chili powder, cumin powder, and salt, and cook for 2-3 minutes.- Add the marinated shrimp and ½ cup hot water to the pan, then mix well. Cook until the shrimp turn opaque and curl into a loose C-shape. Different-sized shrimp take different amounts of time to cook perfectly. - I used medium-sized shrimp for this curry, but you can also use small or jumbo shrimp. Cooking time will vary depending on the shrimp size.For Jumbo Shrimp – 7-8 minutesFor Small Shrimp – 4-5 minutesFor Medium Shrimp – 5-6 minutesAdd more water if you like a thinner gravy. Check for salt and add more if needed. - Add garam masala and cilantro and mix well. Serve hot. ### Video ### Notes If you’re worried the yogurt will curdle while cooking, add 1 teaspoon of all-purpose flour (maida) and whisk well. Now use this yogurt to make the curry. This version isn’t gluten-free, though. When I cook shrimp, I always like to remove the vein so every bite tastes clean and fresh. If you are using frozen shrimp, check the packaging before cooking, as many brands sell them already cleaned. Do not overcook the shrimp; otherwise, they will turn chewy. This recipe makes moderately hot shrimp masala curry. If you cannot tolerate spicy food, reduce the amount of red chili powder in this recipe. You can also add ¼ cup of coconut milk or unsweetened heavy cream at the end of the cooking to make a milder version of this prawn masala curry.   ### Nutrition Calories: 280kcal | Carbohydrates: 7g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 766mg | Potassium: 529mg | Fiber: 1g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 7mg | Calcium: 142mg | Iron: 2mg