Ingredients:

  • 1.5 lb large shrimp, peeled and deveined
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tbsp ghee or unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 can (15 oz) crushed tomatoes
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp cumin powder
  • 1/2 tsp cayenne pepper
  • 1 tsp sugar
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. In a medium bowl, toss the shrimp with 2 tbsp lemon juice, salt, and turmeric. Let it sit for 10 minutes while prepping aromatics.
  2. Heat 1 tbsp of ghee in a large non-stick skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp immediately and set aside on a plate.
  3. In the same pan, add the remaining ghee. Sauté the diced onion until translucent and golden, about 5 minutes.
  4. Stir in the ginger and garlic pastes, cooking for 30 seconds until fragrant.
  5. Add garam masala, coriander, cumin, and cayenne pepper; stir constantly for 1 minute to bloom the spices.
  6. Pour in the crushed tomatoes and sugar. Lower the heat and simmer for 8-10 minutes until the sauce thickens and turns a deep mahogany color.
  7. Stir in the heavy cream and the remaining 1 tbsp of lemon juice.
  8. Return the seared shrimp to the pan and simmer for 1-2 minutes until heated through. Garnish with chopped fresh cilantro.