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Overhead view of Garam Masala Shrimp on a square white platter with a bowl of white rice and salsa on the side
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5 from 2 votes

Garam Masala Shrimp with Mango Chutney

Prep Time30 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 369kcal
Author: Shay Ryan

Ingredients

For the mango chutney:

  • ½ cup onion , small dice
  • ¼ cup poblano or jalapeño pepper , finely chopped
  • 1 heaping teaspoon finely minced ginger
  • 1 large clove garlic , finely minced
  • ¼ teaspoon kosher or fine sea salt
  • 1 cup mango , small dice (fresh or thawed from frozen)
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons raisins
  • 1 teaspoon vanilla paste or extract (I use paste for the bean flecks)

For the garam masala shrimp:

  • 1 pound large shrimp , peeled and deveined
  • 2 tablespoons avocado oil , ghee, softened butter, or coconut oil
  • 1 teaspoon vanilla paste or extract
  • 1 teaspoon garam masala
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon kosher or fine sea salt
  • ⅛ teaspoon red chili powder (optional)

For the topping:

  • 1 tablespoon avocado oil , ghee, or butter
  • ½ teaspoon cumin seeds
  • ½ teaspoon black mustard seeds

For serving:

  • 2 cups cooked white rice or cauliflower rice
  • ¼ cup fresh cilantro leaves
US Customary - Metric

Instructions

Make the mango chutney:

  • Prepare several hours or a day ahead to allow it enough time to reduce and cool prior to serving.
  • In a small saucepan, combine onion, peppers, ginger, garlic, and salt over medium-low heat. Cook until softened but not browned. Add the remaining ingredients and stir well. Once the sugar begins to dissolve, turn the heat to low. Let simmer and reduce, stirring occasionally, for about 2 hours.
  • Let cool to room temperature and use right away or store covered in the fridge and serve cold. It will thicken as it cools.

Make the shrimp:

  • Rinse and pat the shrimp dry with paper towels. Leave the tails on for added flavor or remove for easy eating.
  • In a medium mixing bowl, combine shrimp with oil/ghee and vanilla. Stir to coat evenly. Note that if the shrimp are very cold and you are using butter or coconut oil, it may begin to harden and clump. Sprinkle with garam masala, turmeric, salt, and chili powder, if using. Stir to coat evenly.
  • Heat a skillet to medium-high heat and add the shrimp, stirring to cook evenly and quickly until just barely opaque (about 2 minutes). Alternatively, place the shrimp on a well-greased baking sheet and broil on high on the highest rack of your oven for 1-2 minutes or until just barely opaque.

Make the topping:

  • Over medium-high heat, heat the remaining oil in a small skillet. Add the mustard and cumin seeds. In about 1-2 minutes, they will sizzle and pop and the cumin will brown a bit. Serve right away.

To serve:

  • Transfer the cooked shrimp to a serving dish. Drizzle with the topping, then scatter with chopped cilantro. Serve with rice and mango chutney.

Nutrition

Calories: 369kcal | Carbohydrates: 65g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 298mg | Potassium: 237mg | Fiber: 2g | Sugar: 33g | Vitamin A: 597IU | Vitamin C: 27mg | Calcium: 27mg | Iron: 1mg