Delicious, quick Indian Shrimp and Rice — shrimp simmered in a spiced marinara cream sauce and served over rice. Ready in about 30 minutes.
This shrimp and rice dish feels made for cozy nights: bowls, blankets, a movie and maybe a refreshing cocktail. But it’s just as suited to a weeknight dinner. The recipe comes together in roughly 30 minutes, especially if you use pre-shelled, deveined shrimp. Many markets carry frozen bags that are convenient and save a lot of prep time.
If your shrimp are fresh and still need peeling and deveining, expect about 10 extra minutes of prep. Even with that, it’s a fast, flavorful meal that’s worth the small effort.
Why Does this Recipe Include Marinara Sauce?
Tomatoes are widely used in modern Indian cooking and appear in curries, chutneys, and sauces. They add acidity and brightness that balance rich spices and creamy elements.
Rather than plain tomato paste or canned tomato sauce, using a good marinara provides layered flavor and natural sweetness along with acidity. Marinara can deepen the overall taste and simplify the sauce-building step without sacrificing character, which is why it works well here.
There is nothing better than a big pot of homemade marinara.
A simple homemade marinara takes about 15 minutes of active time, then a gentle simmer for an hour or two. The result is a brighter, more complex sauce than most jarred versions and it fills your kitchen with an irresistible aroma. When you have the time, making a pot of homemade marinara for this shrimp dish elevates the flavor significantly.
More Recipes that use Homemade Marinara Sauce:
- Eggplant and/or Chicken Parmesan
- Homemade Pizza
- Meatball Sandwiches
- Homemade Meatballs and Marinara
- The {BEST} Classic Lasagna with Italian Sausage
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📖 Recipe
Indian Shrimp and Rice
Shrimp simmered in an Indian-spiced marinara cream sauce and served over rice — on the table in about 30 minutes.
30 minutes
30 minutes
Ingredients
- 1 cup long grain rice
- ¼ cup plain, unsweetened yogurt
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 3 teaspoons garam masala, divided
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 3 teaspoons minced garlic, divided
- 1 ½ lbs shrimp, peeled and deveined, thawed if frozen
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 tablespoon grated ginger
- 2 cups marinara sauce
- ½ cup heavy cream
- ½ cup chopped scallions
Instructions
- Cook the rice according to package instructions.
- In a bowl, combine the yogurt, cumin, smoked paprika, 2 teaspoons garam masala, lime juice, salt, ground ginger, and 2 teaspoons minced garlic. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes and up to 1 hour.
- Heat the olive oil in a large, heavy saucepan over medium heat. Add the minced shallot and cook, stirring, for 1 minute. Add the grated ginger, the remaining minced garlic, and the remaining teaspoon of garam masala; cook, stirring, for another minute.
- Stir in the marinara sauce and bring to a simmer over medium-high heat. Cook until the sauce reduces slightly and thickens, about 5–10 minutes. Stir in the heavy cream and remove from the heat.
- Add the marinated shrimp to the sauce, stir to combine, then cover the pan and let sit for about 5 minutes so the shrimp finish cooking. Check one shrimp for doneness — the outside should be pink and the flesh opaque.
- Serve: mound the rice in bowls, spoon the shrimp and sauce over the rice, sprinkle with chopped scallions, and enjoy.
Notes
Serving suggestion: This dish is lovely with dollops of homemade labneh or plain yogurt to balance the spices.
Nutrition Information:
Nutrition values will vary depending on ingredients and portions.
