Spicy Shrimp Masala Recipe (2024)

1) Can use canola oil. Yellow or Red onion first. Then double the ginger & garlic small chop is ok too.2) Mix all spices and salt with water to avoid burning then add. 1 chili/lb is fine. Cut stem and use whole. I skip black pepper. Not 100% necessary. Can use any red chilli.3) Then tomatoes - I use 2 or 3. 3) Let each new addition incorporate before adding the next. Let oil and water separate. Classic Pakistani cooking step.4) Can cook in any pot, not just wok.5) Can serve with rice.

Served in co*cktail glasses as a "hot shrimp co*cktail" over slivered Napa cabbage and avocado. Used 1/2 tbs TJ chili crisp not Thai chilis ( didn't have) and was liberal with the lemon juice adding just before shrimp done along with the garam masala. Did not add the coconut milk. A keeper. Rave reviews all round on a blistering hot evening. Served with garlic naan.

This is a completely delectable dish. After I read the comments, I decided to take the advice of many to increase all the spices and I’m glad I did.Since my husband doesn’t like coconut milk but I thought it might need something to make it saucy, I threw the shrimp shells in a pot, covered with water and boiled and then used that broth in place of the coconut milk. Really ramped up the shrimp flavor!

I cooked it as directed, except that I did not have plum tomatoes. Instead, I used one medium-sized Italian (Saladet) tomato. It is absolutely delicious, I would cook it again ...and again!

Chileheads, sample nirvana! No ginger or garlic paste in my larder, so I used fresh. No plum tomatoes either but my Southern garden generously offered up its freshest, most delicious smaller tomatoes. I grow my own Thai peppers and added more to taste. I used the coconut milk which enhanced the flavor and made a more saucy recipe, begging for bread or rice or pasta or polenta. We ate it without the starches and used our spoons to capture every last drop. Absolutely delicious.

I loved the flavours in this recipe. I cooked it on a weekend night and worked with ingredients I already had in my pantry: canola oil, store bought crushed chili peppers, San Marzano tomatoes, naan bread. I sautéed the shrimp on medium high heat, then poured coconut milk to the pan to capture the brown bits at the bottom, and mixed it with the tomato curry. before adding lemon juice to taste (which ended up being more than what the recipe calls for). There wasn’t anything left in my bowl.

I made this as directed and the whole family (even toddler) loved it. So the following week I used the spices for a tomato soup with canned tomatoes. I added broth to thin it out and chickpeas for depth. Included all the spices (doubled) adding the cilantro and garam masala at the end. Very comforting and easy for a rainy day.

Used New Mexican chili powder, serrano peppers, skipped the coconut milk and used flour tortillas in place of the roti or pita. A little more Tex-Mex, but just as good.

Excellent and quick question for you cook with southeast/Asian spices frequently. Certainly add more garam masala as it increased complexity a lot. Lemon juice was essential and added more with slices on the side.

I followed this pretty much on-point with the exception of using canned whole tomatoes [which are usually plum] instead of fresh. And also I didn't have ghee, but the recipe allows for neutral oil, and I used canola which seemed to work just fine. I don't think it hurt the end result at all. Delicious and DEFINITELY going into my regular rotation.

A big hit, absolutely. I added just one chili, I did add a regular red pepper because I had one on hand. and I also added peas. IMHO the coconut milk is essential. I love that curry taste layered over the coconut! And this was so fast and it made about 3 days of food. Served with rice and naan.

Too spicy

Very good. Served with naan.

Less chili

Delicious and very spicy!

I thought this was good but I can never make anything as saucy as I'd like to. !

THIS. WAS. FABULOUS. Full stop. We happened to have all the ingredients on hand, and this was super simple to pull together. Flavorful, rich, fabulous, perfect.

I added half a pound of cubed paneer to the pan with the tomatoes, and used coconut cream instead of coconut milk to make it a richer, more filling meal for 4.

I live in a country where we buy shrimp fresh and jumpiing around. Whe you say "peeled and deveined" shrimp, may I suppose that you have already cooked them?

Full of flavor. Loved it. Swapped greek yogurt for the coconut milk, and still turned out great.

It's frying the onions and spices in the ghee- that's the essence of this dish. Don't skimp or substitute the ghee or the chilis. I also used ginger-garlic paste and extra coconut milk to cover the large 13-15 shrimp in a richer saucier sauce that made for more of a substantial main course. An incredible and easy dish. ✨️

i used a serrano pepper. added a can of coconut milk. extra spices. added the marsala to the onions.added heavy whipping cream

Used New Mexican chili powder, serrano peppers, skipped the coconut milk and used flour tortillas in place of the roti or pita. A little more Tex-Mex, but just as good.