Pressure Cooker Indian Butter Shrimp

By Melissa Clark

Published September 24, 2017

  • An overhead image of brothy shrimp in a white rimmed bowl.
    Photograph by Christopher Testani
Media 1 of 1
Total Time
45 minutes, plus 15 to 60 minutes marinating
Rating
5(1,153)
Comments
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A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.

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Ingredients

Yield:6 servings

FOR THE MARINADE

  • ¼ cup plain whole-milk yogurt

  • 2 teaspoons ground cumin

  • 2 teaspoons sweet smoked paprika

  • 2 teaspoons garam masala

  • 2 teaspoons fresh lime juice

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon freshly grated peeled ginger

  • 1 garlic clove, grated on a Microplane or minced

  • 2 pounds large shrimp, peeled and deveined

FOR THE SAUCE

  • 4 tablespoons (½ stick) unsalted butter

  • 2 shallots, minced

  • 2 garlic cloves, grated or minced

  • 1 ½ teaspoons grated peeled fresh ginger

  • ¼ to ½ teaspoon crushed red pepper flakes, to taste

  • ¼ teaspoon kosher salt, plus more as needed

  • 1 28-ounce can diced tomatoes and their juices

  • 1 cup heavy cream

  • ½ teaspoon finely grated lime zest

  • Cooked basmati rice, for serving

  • Chopped fresh cilantro, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

21 grams carbs; 310 milligrams cholesterol; 426 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 4 grams fiber; 765 milligrams sodium; 35 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.

  2. Step 2

    Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the ¼ teaspoon salt, and cook until golden, another 1 to 2 minutes.

  3. Step 3

    Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.

  4. Step 4

    Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.

  5. Step 5

    Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

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Ratings

5 out of 5
1,153 user ratings
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Comments

Jeff James

To best cook the rice, any rice, don't rinse it, thus losing the flour's flavor. Instead, fry the dry rice for 30 seconds in a tablespoon of melted butter or olive oil, quickly removing it from the heat so as to not burn the rice. You'll love the added flavor, and the rice won't stick together. Cook in boiling liquid for seventeen minutes,covered, stirring the last minute, for perfect rice every time. I learned about frying rice in Lahore, Pakistan from the hotel chef.

Jenny

If you were to make this with chicken instead of shrimp, would you add the chicken when you in with the sauce with the pressure cooking function?

A

Indian Butter chicken variation: Step 2. brown chicken first. Then continue. Step 3: return chicken. 13 minutes high pressure. Manual release.

Nancy

What will gove a beautiful texture and taste without heavy cream, which upsets my stomach.

Miss Em

Wow! This was incredible and I had my doubts along the way. How could it be worth hauling out my Instant Pot just to make this sauce? Wouldn’t it work just as well on my stovetop? Melissa, you proved me wrong. The sauce was worth it. It was full of flavor from the high heat and so silky, too. The best curry I’ve had in years. My whole family, 10 and 12 year olds included, loved this meal.

Jenny Green

Meh. Go with chicken. Shrimp gets lost here. Try butter chicken in new NYT cookbook

DP

I agree -- the sauce had a nice flavor but I didn't feel the shrimp did (and I marinated for almost an hour)...I'll give the butter chicken a try.

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