Indian butter shrimp from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 72) by Melissa Clark

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Accompaniments: Guidelines for brown rice; Guidelines for white rice

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Notes about this recipe

  • KNivia on April 27, 2026

    I made this as it looked easy! And it absolutely was not only easy but delicious. I followed the directions but did add in a box of baby spinach and a can of cannellini beans to make it more of a one pot meal. And I served it over brown basmati rice. Easy and delicious! Definitely makes 6 servings.

  • rionafaith on March 19, 2025

    I thought this was just okay but I made a few changes so that may be user error. I only used 1 pound of shrimp, but marinated it in the full amount of spices and yogurt and used the full amount of all other ingredients so there would be plenty of sauce. I used 2 15oz cans of tomato sauce (unflavored/no addtl ingredients) instead of 1 28oz can of chopped tomatoes, as I already had them in the pantry and wanted a smooth sauce anyway, but I think the couple extra oz drowned out the spices and the sauce was a bit more tomato-forward than I would prefer. I also used a hefty pinch of cayenne instead of the red pepper flakes since I didn't really want flakes in the sauce. T seemed to like this though so I'll take that as a win! Served with brown rice, naan, and Madhur Jaffrey's Punjabi Roasted Cauliflower (which was great!)

  • chawkins on March 01, 2024

    I liked this but my husband thought it was too spicy.

  • babyfork on February 14, 2024

    This is a keeper. I was making it for myself, so I halved the amount of shrimp, but kept the sauce measurements the same. Then when the sauce was done I saved half of it and froze it. Then when I felt like making another batch I made the yogurt marinade for the shrimp, reheated the saved butter sauce, and then added the marinade and shrimp. Simmered for about 5 minutes. I did add a little extra garam masala to the sauce itself during the Instant Pot cook. I used the Dishoom garam masala I brought back from London. Served over brown jasmine rice.

  • BrendaD1962 on September 10, 2021

    This was very very good and I’ll definitely be making this again. I served this over basmati rice with homemade naan (from Nik Sharma - Season) to mop up the delicious sauce. A keeper!

  • meginyeg on March 25, 2021

    Tasty dish. Relatively straight forward . Will make again.

  • aholberg on September 01, 2020

    This is a good recipe; not diet food, but quick and tasty.

  • stef on April 25, 2018

    Wouldn't call it quick. The sauce was very good but should be served over rice. I served it with little potatoes and they didn't absorb the sauce

  • TrishaCP on April 18, 2018

    Another fan of this recipe. Based on how long it took me to prep the (already cleaned) shrimp marinade and prep and cook the sauce, I would probably start the sauce first next time so that the shrimp marinates while the sauce comes to pressure and cooks. Just to streamline the timing a bit more.

  • bwhip on February 11, 2018

    Made this for dinner tonight, and it was excellent. My wife and I both just loved it. While it would probably be best with rice, as the author suggests, my wife really wanted it with Naan bread, so I made the flatbread from the Baco cookbook which we love, and it worked out great. Pretty easy and weeknight friendly, and the flavor is fantastic.

  • clcorbi on February 03, 2018

    This was very tasty and super weeknight-friendly. The result wasn't quite as delicious as Madhur Jaffrey's butter chicken recipe (my gold standard), but for so much less effort, it's definitely worth it.

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