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A pale blue platter, filled with fried shrimp in a deep orange sauce flecked with spices and garnished with fresh cilantro leaves.
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5 from 1 vote

Indian-Style Shrimp with Garlic Pepper Butter

There are a few things going on here, but the ‘garlic’, ‘pepper’ and ‘butter’ in the title are at the core of it, taking the lead of memorable prawn and crab dishes eaten in Mumbai.
Prep Time10 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Mains
Cuisine: Indian
Servings: 2 servings
Calories: 334

Ingredients

  • 7 ounces raw large king prawns or large shrimp*, peeled
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1 1/2 tablespoons mild vegetable oil
  • 1 teaspoon brown mustard seeds
  • 2 tablespoons (1 oz) salted butter, cut into small cubes
  • 1 1/2 tablespoons whole peppercorns, crushed to a coarse grit
  • 1/2 teaspoon dried chile flakes
  • 1/2 lime, cut into 2 wedges
  • 1/2 ounce fresh cilantro leaves
  • Cooked basmati rice and/or flatbreads, for serving
US - Metric

Instructions

  • Use a sharp knife to score the outside curve of each prawn or shrimp, two thirds of the way through, so there’s more surface area to collect the spices. If not already deveined, use the tip of the knife to pull away the black line. Leave the tails on if they’re still there.
  • To a bowl, add the prepped prawns, garlic, turmeric, and 1/2 tablespoon of the oil. Mix thoroughly, then chill in the fridge for 15 minutes.
  • Ensure the rice (or the rest of your feast) is ready before beginning to fry the prawns – they take just 2 to 3 minutes to cook.
  • Place a wok over high heat. Add the remaining tablespoon of oil then the mustard seeds and cook until the mustard seeds begin to pop, 10 to 20 seconds. Carefully tip in the prawns or shrimp along with all of their garlicky marinade.
  • Fry for 30 seconds without stirring, then add the butter, crushed peppercorns, and chile flakes. Use a spatula to push and toss the prawns and spices in the rapidly melting butter until pink, 1 1/2 to 2 minutes. Transfer the prawns and sauce to a serving dish immediately.
  • Scrape all the butter and pepper from the wok over the top of the prawns, add a squeeze of lime from one of the wedges, and scatter with cilantro. Garnish with the remaining lime wedge and serve immediately.

Notes

*What's the difference between shrimp and prawn?

In North America, we generally use the word 'shrimp' to describe them all. Sometimes, we'll use 'prawn' to describe the big ones. Essentially, that's pretty close to the truth. However, there is a little more than that going on. They're both crustaceans with 10 legs but they live in different types of water. Shrimp are found in salt water; prawns in fresh or brackish (partially salt) waters. Shrimp have much more of a bend to them than prawns do, because of the way their shells overlap. Prawns have a slightly sweeter taste, too. But the biggest difference? Prawns can be quite a bit more expensive. Feel free to use either one in this recipe. The author does suggest something bigger--if you go with a smaller shrimp, keep an eye on the timing to ensure you're not overcooking them.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 9g | Protein: 22g | Fat: 24g | Saturated Fat: 16g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 891mg | Fiber: 3g | Sugar: 1g