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This shrimp bhuna is one of my favorite seafood dishes. The sourness, the hot spicyness and flavorful spice makes this simple dish elegantly sophisticated in taste. The spices used to cook this dish doesn’t take over the dish. The shrimps are still the star of the dish and hence, it’s important to use fresh shrimps and if you use frozen, make sure it’s uncooked shrimps. You’ll be in and out of the kitchen in no time and yet you come out with a tasty dish on your hand 😉 That sounds like a good deal to me!
SHRIMP BHUNA
Ingredients
- 1 lb uncooked jumbo shrimp (peeled and deveined)
- 2 tsp good-quality garam masala
- 3 fresh green bird's-eye chili (or use one serrano peppers)
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1 large onion , finely chopped
- 4 cloves garlic (peeled and crushed)
- 2 tsp white wine vinegar
- 2 Tbsp lemon juice
- ¾ cup chicken broth
- 3 Tbsp grapeseed oil
- Pinch of salt and freshly ground black pepper
- Few sprigs of fresh cilantro leaves for garnish
Instructions
- Combine the chopped green chilis, garlic, turmeric, paprika, vinegar and salt in a large non-reactive mixing bowl. Add in the shrimp and let it marinate for 10 minutes
- Preheat a large skillet with oil. Saute the onion until soft and fragrant. Add in the marinated shrimp and stir-fry for about 2 minutes. Add in chicken broth and bring to a boil and then lower the heat to let it gently simmer until the broth is reduced. Stir in the lemon juice and garam masala. Give it one last stir and transfer to a serving platter. Garnish with cilantro leaves and serve immediately with steamed rice
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