Hello, Lounger! Happy Monday, and I hope everything is going well for you! Today I’m going to share my super easy and quick Masala Shrimps and Mushrooms recipe with you. It’s so tasty, and the spices aren’t overpowering.
Masala is a spice blend widely used in Indian and Pakistani cuisines, including curries, lentil dishes, and soups. Cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods are toasted in a pan to release their aromatic flavors before being ground to a powder. And because masala its made, most people find masala recipes to be too strong for their palates.
I had the same reaction! Despite my love for Indian and Pakistani cuisine, I find them too spicy or robust at times. As a result, I created a good recipe for both first-timers and most people who like me! So, let’s get started, shall we?!
Masala Shrimps and Mushrooms
Approximately 30 minutes to prepare and cook. Suitable for 2-3 servings.
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Here’s What You Need:
- 300 grams Shrimps (10-12 pieces)
- Olive oil
- Two cloves garlic, minced
- Two green chilis, diced
- One small red onion, diced
- A tablespoon of minced ginger
- A tablespoon of butter
- One tomato chopped
- One Can of pre-cut mushrooms
- Two tablespoons Oyster Sauce
- Two tablespoons Ginger-garlic paste
- Three tablespoons of Fish Masala
- Some water
- Salt & Pepper
- Dill leaves for extra aroma and garnishing
Time to Cook our Easy and Delicious Masala Shrimps and Mushrooms
- Clean the shrimps first by removing their body scales and deveining them. When finished, set aside.
- Time to get cooking. Cooking pan: Heat olive oil over medium-low heat, adding butter, garlic, onion, and chilies. Sauté until the garlic is fragrant and the onion is translucent. Then, simply sauté the ingredients until they are aromatic.
- Next, add the perfectly peeled shrimps to the pan. Stir to combine. Allow them to cook for a few minutes. It’s okay to mix it up from time to time. Then, add the chopped tomato to the mixture.
- And then add the mushrooms without their water juice. Mix well and let all the ingredients combine.
- Season with oyster sauce, then add the ginger-garlic paste and fish masala powder. Mix well.
- After that, add some water and season with salt and pepper to taste. As a finishing touch, sprinkle some dill leaves on top.
- Serve hot with rice or any of your favorite bread.
Masarap! Delicious! Svaadisht! Ochen’ Vkusno! Oishi!
- You can find any fish masala powder in Asian stores. Garam Masala is perfectly fine too.
- It’s optional to peel the shrimps, but I prefer mine peeled for an easier eating experience. I usually leave the shrimp’s head-on because it’s full of flavor.
- To reduce bad cholesterol, I usually use Flora, a plant-based butter. Similarly, extra virgin olive oil is preferable.
That’s all, Lounger! This Masala Shrimps and Mushroom recipe is easy, quick, and not overly complicated, and it contains no strong spices yet delicious, making it ideal for home cooking. I usually cook for my husband and me, so adjust the ingredients accordingly if you’re cooking for a large group. I’m sure your loved ones will appreciate it. Please share your experience with me; I’d love to hear from you!
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