Stovetop: Chaat Masala Shrimp

June 25, 2025

IT CANNOT GET SIMPLER THAN THIS. 

I threw together this recipe for one of our retail partners in Minnesota, Coastal Seafoods, to prove how incredibly easy it can be to whip up something Indian, especially with our spices.

The key? To use a spice blend that does all the work for you, like our chaat masala. Typically used in North Indian street food, it's the secret to the perfect balance of savory and tangy with an emphasis on flavor. Our blends do not have heat in them, so you never have to worry that they are too spicy. But, by all means, add the heat if you want. And, I know you want to!

xoxo Anupy

Stovetop: Chaat Masala Shrimp

Serves: 4
Prep: 5 minutes
Cook: 4 minutes
Total: 9 minutes

Ingredients

• 1 tablespoon ghee or vegetable oil (like avocado, coconut, or mustard oils)
  
• ½ pound shrimp, peeled and deveined (12-14 medium pieces)
  
• 1 teaspoon Indian As Apple Pie chaat masala
  
• ½ teaspoon salt
  
• ½ lemon, juiced 

Instructions

1. Heat the ghee or oil in a heavy 3 ½ to 4-quart pan. When the ghee is warm, but not smoking, add the shrimp. Stir and cook for 3 to 4 minutes until the shrimp is cooked through. 
2. Transfer the shrimp and any remaining ghee or oil to a glass or metal bowl. Add the chaat masala, salt, and the lemon juice in that order. Stir until all the pieces are coated evenly and serve with basmati rice, Indian bread like roti or naan, as an appetizer, or on a salad. 

Notes

You can also garnish with minced cilantro, onion, and/or thinly sliced green chiles. Stir before serving for maximum flavor. To experiment, substitute our chaat masala with any of our other spice blends, including garam masala, tandoori masala, or even chana masala. It's fun to experiment - every blend gives you a slightly different taste profile. 

Make this vegetarian and/or vegan by subbing the shrimp with pan-fried tofu, steamed cauliflower or broccoli, cooked chickpeas, and on and on.

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