There are plenty of Indian shrimp recipes out there, and they’re pretty easy to find, and I’ve rounded up the best of the best.
Many of the options you’ll find here are spicy, and even the ones that aren’t “heat spicy” still have plenty of typical Indian spices to liven up the flavor without adding any heat.
Some of the recipes call for shrimp, while others use prawns instead. Though the two are entirely different creatures, they’ll taste essentially the same.
With that in mind, you can easily use shrimp in recipes calling for prawns and prawns in recipes that ask for shrimp.
Either way, these Indian shrimp recipes are bound to be delicious.
With only 10 minutes of prep time and another 20 minutes of cook time, you can easily whip up this spicy shrimp masala meal in just half an hour.
Each piece of shrimp is tender and perfectly seasoned with just enough heat to tickle your tongue and your tastebuds.
You can serve them over rice or with naan bread, and they’ll have a delightful garlic and ginger taste that’ll ensure you keep coming back for more.
This recipe, too, takes just under 30 minutes to make and isn’t at all complicated to pull together.
If you like quite a bit of heat in your Indian meals, you’ll enjoy this one.
It features hot green chilis, ginger, dried red chilis, and more, so there’s plenty of hot and spicy yumminess to its flavor.
Thanks to the tamarind, turmeric, garlic, and curry leaves, there’s also an earthy tanginess to the meal that helps offset its spiciness.
The fenugreek adds a touch of nuttiness, as well.
If you’re looking for an Indian shrimp dish that’ll release an absolute flavor explosion on your tongue, then spicy Malabar shrimp is the one for you.
These shrimp and okra kabobs are an easy, mess-free way to enjoy tender, crunchy shrimp and something green to go with it.
It’s one of the most straightforward recipes on the list, requiring only oil, curry powder, coriander, a serrano chile, shrimp, okra, salt, cilantro, and cooking spray.
It has a light, fresh taste, and you can control the level of heat by adding the serrano pepper with or without seeds.
First of all, I love how prawn korma looks. The bright yellow sauce (thank you, turmeric!) is absolutely stunning against the vibrant green coriander leaves.
If you pair it with brilliant white rice, the colors are even more lovely.
But there’s more to this 20-minute dish than just its color and appearance. It also tastes fantastic and is very filling.
You’ll make the sauce from ginger, chiles, coconut, and garlic, and it’s somehow sweet, spicy, and a bit tangy all at once. In short, it’s Indian food at its finest.
Prawns balchao isn’t for the faint at heart, as it will set your mouth on fire.
It’s one of the hottest dishes on this list, but it’s so incredibly good that most people can get past the heat.
You can cut back some on the red chiles if you find it too hot for your tastes.
The recipe calls for 10 or 12, so you could cut that in half and save yourself some spice.
The trick to getting this dish just right is the pickling process.
You’ll pickle the prawns (or shrimp) in a zesty, spicy, tomato-based sauce, and that lays the foundation for the whole dish.
It’s saucy, spicy, and tastes incredible when served over rice.
This dish is only mildly spicy, so if you’re looking for something with all the flavor but only a little heat, give it a try.
The prawns are covered in a creamy, buttery sauce that looks and smells as good as it tastes.
You’ll top them off with some salt and coriander leaves for a splash of color.
As with most Indian food, you can serve it over rice or with naan bread, but this one also tastes great by itself.
If you’re looking for an Indian shrimp recipe that’s more tangy than spicy, you’ll probably appreciate doi chingri.
It’s a simple recipe that requires only 10 ingredients, and most of them have rich, bold tastes (prawns, curd, mustard paste, onions, sugar, mustard oil, etc.) but little heat.
It’s a thick and creamy meal that’s perfect for sopping up with naan bread or thick, dark slices of rye.
Here’s another option if you’re looking for crunchy, flavorful shrimp without a hint of sliminess.
It has plenty of rich Indian flavors: ginger paste, curry, fenugreek and mustard seeds, red chili powder, garlic, and more.
It isn’t super spicy, but it’s wonderfully delicious, and you can have it on the table in 20 minutes or less.
If you’re looking for something a bit healthier, the gongura leaves in this recipe are full of nutrients and exciting health benefits.
They’re an excellent source of vitamins A, B1, B2, B9, and C, and they’re full of fiber, protein, antioxidants, and minerals.
They’ll promote hair health, liver health, and more.
So yes, it’s safe to say this is one healthy dish, and since it uses only 10 ingredients, it’s also simple to make and requires no more than 35 minutes of your time!
This 30-minute prawn caldine is mild, tasty, and spiced (but not spicy).
The sauce is thin but creamy, and it has a slight sweetness to it, thanks to the coconut milk.
It’s hearty and contains both prawns and chunks of pumpkin, bottle gourd, or cauliflower florets. There’s a bit of tanginess to the meal, as well.
If you serve it by itself, it’s almost soupy. You can also plate it over rice, which gives it a bit more texture.
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