Indian Butter Shrimp



  1. 1/4 cup plain whole-milk yogurt
  2. 2 teaspoons Handi ground cumin
  3. 2 teaspoons Handi sweet paprika
  4. 2 teaspoons Handi garam masala
  5. 2 teaspoons lime juice
  6. 1 1/2 teaspoons kosher salt
  7. 1 teaspoon freshly grated ginger,
  8. 1 garlic clove, grated with a microplane or minced
  9. 2 pounds large shrimp, peeled and deveined


  1. 4 tablespoons butter, divided
  2. 2 shallots, minced
  3. 2 garlic cloves, grated or minced
  4. 1 1/2 teaspoons grated fresh ginger
  5. 1/4 to 1/2 teaspoon Handi crushed red pepper flakes
  6. 1/4 teaspoon kosher salt
  7. 1 (28-ounce) can diced tomatoes, with juice
  8. 1 cup heavy cream
  9. 1/2 teaspoon finely grated lime zest
  10. cooked Handi basmati rice
  11. chopped fresh cilantro


  • In a medium bowl, mix together yogurt, cumin, paprika, garam masala, lime juice, salt, ginger and garlic to make marinade. Stir in shrimp. Refrigerate for 15 minutes to 1 hour.
  • While shrimp are marinating, prepare the sauce. Turn Instant Pot to “saute” and add 2 tablespoons butter.
  • Once butter has melted, add shallots and a pinch of salt. Cook until golden brown, 4 to 6 minutes.
  • Stir in garlic, ginger, red pepper flakes, and 1/4 teaspoon salt and cook another 1 to 2 minutes.
  • Stir in tomatoes and their juice, heavy cream, and another pinch of salt. Bring mixture to a boil. Then cover and set on high pressure for 8 minutes. Make sure valve is turned to “sealing”. Release the pressure maunally. When pin drops, remove the lid.
  • Turn on “saute” mode and simmer the sauce to thicken, about 4 to 7 minutes.
  • Stir in the shrimp and marinade, the remaining 2 tablespoons butter, and the lime zest and cook 2 to 5 minutes, or until shrimp are pink, being careful not to overcook. They will continue to cook in the sauce once you remove them from the Instant Pot.
  • Serve with rice and cilantro.