Shrimp Tomato Masala

Name: Shrimp Tomato Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 300 g Peeled raw shrimp; 300 g Canned crushed tomato; 100 g Yellow onion; 12 g Fresh ginger; 2 g Ground cumin; 2 g Ground coriander; 20 ml Olive oil; 3 g Fine salt

A reduced tomato sauce coats shrimp with ginger, cumin and ground coriander. The sauce needs its cooking time before the shrimp is added, making this a dinner with two clear stages. Wait until a spoon leaves a trail through the tomatoes, then turn the shrimp gently in the sauce and serve as soon as they are cooked throughout.

Curled shrimp in a thick red curry sauce with sliced onion. — Representative photograph · Shrimp curry by pelican · Source · CC BY-SA 2.0. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. This adaptation is available under CC BY-SA 2.0. Representative shrimp curry with a red sauce and onion. Seasoning quantities cannot be established from the photograph; use the tomato masala instructions below. Not a photograph of a PANTRISORA kitchen trial.

South Asian · Preparation time: 15 min · Cook time: 20 min · Total time: 35 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

300 g Peeled raw shrimp
300 g Canned crushed tomato
100 g Yellow onion
12 g Fresh ginger
2 g Ground cumin
2 g Ground coriander
20 ml Olive oil
3 g Fine salt

Allergens listed for these ingredients · Crustaceans. Check package labels.

Step-by-Step Instructions

Dice onion and grate ginger. Soften onion in oil, then stir in ginger and both spices.
Add tomatoes and salt and simmer until thick enough to leave a trail when stirred.
Add thawed shrimp and turn gently in the sauce until pearly and opaque throughout. Serve immediately.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, grater, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep raw thawed shrimp for the final cook. Precooked shrimp need different heating to avoid toughness; no identical timing is promised for them.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.