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Smoky Shrimp Masala

This shrimp masala features a rich, smoky depth achieved by roasting the spices and shrimp shells before simmering with tomatoes and tender shrimp. The dish boasts a fragrant, layered aroma and a vibrant, saucy appearance, with juicy shrimp nestled in a deeply flavored, slightly charred tomato sauce. It’s a comforting yet elevated take on classic Indian flavors with a barbecue-inspired twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp, peeled and deveined preferably wild-caught, fresh or thawed
  • 2 medium ripe tomatoes or 1 cup canned crushed tomatoes
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 1 tsp turmeric ground
  • 1 tbsp garam masala preferably toasted fresh or store-bought
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp smoked paprika optional, for smoky flavor
  • 4 tbsp oil neutral oil like grapeseed or sunflower
  • 1 handful shrimp shells rinsed and dried
  • 1 splash lemon juice optional, for brightness
  • a handful fresh cilantro or parsley chopped, for garnish
  • to taste salt

Equipment

  • Large skillet or wok
  • Spatula
  • Mortar and pestle or spice grinder
  • Sharp Knife
  • Cutting Board

Method
 

  1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add cumin seeds, coriander seeds, and smoked paprika, and toast for about 1 minute until fragrant and slightly toasted.
  2. Add the shrimp shells to the pan and roast for 3-4 minutes, stirring occasionally, until they turn a deep golden color and emit a smoky aroma. Remove the shells and set aside.
  3. In the same pan, add the sliced onions and cook over medium-low heat for 8-10 minutes, stirring often, until they are golden brown and caramelized. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Grind the toasted spices (cumin, coriander, turmeric, and garam masala) together in a mortar and pestle or spice grinder until finely powdered. Stir the ground spices into the onions and garlic, cooking for 1-2 minutes to release their aroma.
  5. Add chopped tomatoes to the pan and cook for about 10 minutes, stirring occasionally, until the mixture thickens and oil begins to release from the sauce. If sticking, add a splash of water.
  6. Pour in 1 cup of water or coconut milk, then add the roasted shrimp shells back into the sauce. Bring to a gentle simmer and cook uncovered for 15 minutes, allowing the smoky flavor to infuse the sauce.
  7. Remove the shells from the sauce and discard. Add the raw shrimp to the skillet, arranging them evenly in the sauce. Cover and cook for 3-4 minutes, until the shrimp turn opaque and firm.
  8. Taste the sauce and adjust salt as needed. Add a splash of lemon juice for brightness, then garnish with chopped cilantro or parsley.
  9. Serve the smoky shrimp masala hot with rice or naan, enjoying the layered, aromatic flavors and tender shrimp in the rich, flavorful sauce.

Notes

Roasting the shrimp shells and spices adds a smoky depth that elevates this dish. For a milder flavor, reduce the amount of smoked paprika. Always adjust salt and acidity to balance the richness of the sauce.