Shrimp Masala

Prep Time:
20 mins
Total Time:
20 mins

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.


  • 4 garlic cloves

  • 1 piece (2 inches) fresh ginger, chopped

  • 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 ¾ inch thick

  • 1 large shallot, thinly sliced lengthwise

  • 1 small fresh green chile, such as serrano, finely chopped

  • 1 tablespoon garam masala

  • 1 ¼ 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 Notes

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

Related Articles