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Under 30 Minutes

Shrimp Masala

With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney, rice, naan (Indian flatbread), jarred mango chutney, lime wedges, and sliced shallots and chiles.

  • Prep:
  • Total Time:
  • Servings: 6
Shrimp Masala

Source: Martha Stewart Living, February 2011


  • 4 garlic cloves
  • 1 piece (2 inches) fresh ginger, chopped
  • 1/3 cup water
  • 1 bag (16 ounces) frozen large shrimp, thawed, peeled, and deveined (tails left intact, optional)
  • Coarse salt
  • 3 to 4 tablespoons safflower oil
  • 1 pound okra (partially thawed, if frozen), sliced 3/4 inch thick
  • 1 large shallot, thinly sliced lengthwise
  • 1 small fresh green chile, such as serrano, finely chopped
  • 1 tablespoon garam masala
  • 1 1/4 cups light coconut milk


  1. Pulse garlic, ginger, and water into a paste in a blender. Season shrimp with salt.

  2. Heat a medium skillet over medium-high heat. Add 1 tablespoon oil. Cook shrimp, about 2 minutes per side; transfer to a plate. Reduce heat to medium. Add 2 tablespoons oil to skillet. Working in batches, cook okra for 2 to 3 minutes; transfer to a plate.

  3. Add 1 tablespoon oil to skillet if needed. Cook shallot and chile for 1 minute. Add garlic paste and garam masala. Cook, stirring, for 30 seconds. Stir in coconut milk. Bring to a boil. Reduce heat, and simmer for 1 minute. Return shrimp to skillet; cook for 1 minute. Add okra; cook for 1 minute. Season with salt.

Cook's Note

If you can't find frozen okra, substitute frozen cut green beans.

Reviews (3)

  • srdvya 25 Aug, 2011

    Family loved it, followed the suggestion on Mad Hungry to use green beans and really enjoyed how it came out. I seasoned the shrimp with salt/pepper/turmeric and it gave a nice color. Also served it with the coconut/cilantro chutney which was delish and made jasmine rice with coconut milk. Great recipe with great flavors!

  • dejsmom 23 Aug, 2011

    Five Star Recipe. Instead of ocra I used green beans. The prep was easy, the garlic/ginger paste didn't come together but I used it anyhow, it was fine. My family loved it. I served it over jasmine rice and with Naan which cut the heat a bit, because this is the first time I have ever cooked Indian food.

  • Mmmia 18 Apr, 2011

    Disappointing: the first bad recipe I've made from Martha's mag! The worst recipe I've cooked in some time. I've made many other Indian dishes that require more ingredients, with wonderful results. I thought this shrimp masala recipe could be a quick version. Sadly, the flavor of this dish is thin and unpleasant.

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