Shrimp Masala Recipe (North Indian Style)
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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.
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
Table of Contents
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, Indian coconut shrimp curry, and Kerala prawn curry 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.
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 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, 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 ½ cup of pureed fresh tomatoes called for in this recipe, use ¼ cup canned tomato puree or 1 ½ 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 ½ teaspoon black pepper powder and 2-3 green chilies (slit in half) along with tomatoes if you like a hotter curry. Add 1 tablespoon 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
- ½ teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon lime juice
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 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Step 3: Add 1 cup finely chopped onions and cook until light brown, stirring frequently.
Step 4: Add 2 teaspoons of ginger-garlic paste and cook until the onions are deep golden brown. Stir frequently while cooking.
Step 5: Add ½ cup pureed tomatoes and ½ cup whisked yogurt, then cook for 2-3 minutes, stirring vigorously to prevent the yogurt from curdling.
Step 6: Add the following ingredients and cook for 2-3 minutes.
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt
Step 7: 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. 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
Step 8: Add more water if you like a thinner gravy. Check for salt and add more if needed. Add ½ teaspoon garam masala and 2 tablespoons chopped cilantro, then mix well.
Step 9: Serve hot.
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 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.
Serving Suggestions
Serve for a quick lunch or dinner, with plain rice, butter naan, plain paratha, and a side salad for a wholesome meal. I love to serve this shrimp recipe with ghee rice and jeera rice.
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. Thaw, reheat, and serve.
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Shrimp Masala Recipe (North Indian Style)
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)
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.
- Add 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.
This was excellent. The only criticism is that it is heavy on the cumin seeds. I would half them and leave the rest of the recipe as is. You could also puree the tomato/onion base for a smoother finish. But it tasted delicious as is!
I tried this recipe today. Delicious 🙂 Thank you for sharing this.
Good to know Shafiya
Absolutely DELICIOUS!!!
Followed recipe exactly and it is just enough heat for me, but I wouldn’t serve to a guest w/o cutting it down a bit.