Back in 2021, my fiancé and I went to an Indian restaurant where I tried Prawn Jalfrezi for the first time. The prawns were huge, the bell peppers and onions were cut thick but still had a slight crunch, and the rich red curry sauce was packed with flavor. I instantly fell in love and knew I had to learn how to make this dish at home. Since then, Shrimp Jalfrezi has become one of those meals I come back to over and over again.
What is Shrimp Jalfrezi?
Jalfrezi is a popular South Asian dish that originated in India and is commonly enjoyed across Indian and Bangladeshi cuisine. Traditionally, Jalfrezi is a stir fried curry made with marinated meat or seafood, thick cut vegetables, and a spiced tomato based sauce.
What makes Jalfrezi unique is the texture. The vegetables, usually bell peppers and onions, are intentionally cut thick and cooked just enough to stay slightly crisp. The sauce is bold, tangy, and aromatic, made with tomatoes, chilies, and warming spices.
Authentic Jalfrezi is often made with prawns, but for this recipe, shrimp works beautifully.
What to Serve with Shrimp Jalfrezi
I make this Shrimp Jalfrezi at least once a month, and I always serve it with garlic butter naan and rice. I have a super simple and incredibly delicious garlic butter naan recipe that you absolutely need if you want to enjoy this dish the best way possible. Dipping the naan into that rich sauce and scooping up the shrimp with your hands is so good! You will be licking your fingers, trust me.
Ingredients You Will Need
- Shrimp: Prawns are traditionally used for Jalfrezi, but shrimp is a great and accessible alternative
- Roma Tomatoes: Ideal for a thick, flavorful sauce with fewer seeds. Vine tomatoes work too
- Bell Peppers and Onions: Thick cut for that classic Jalfrezi texture
- Garlic and Ginger: Adds a fresh, bold depth to the sauce
- Green Chilies: Optional, but highly recommended for authentic heat and flavor
- Lemon Juice: Used to marinate the shrimp
- Spices: Cumin seeds, turmeric powder, chili powder, coriander powder, garam masala, ground cumin, fenugreek leaves, and salt
- Other Necessities: Olive oil, rice, garlic butter naan, and fresh cilantro
How to Make the Shrimp Jalfrezi
In a bowl, combine the shrimp, turmeric powder, salt, and lemon juice. This quick marinade helps season the shrimp and keeps them tender. Mix well and let the shrimp marinate for 10 to 15 minutes.
Heat a drizzle of olive oil in a medium sized pan over medium heat. Add the marinated shrimp and cook until pink and just cooked through. Remove the shrimp from the pan and set aside.
Add a little more oil to the same pan. Add the chopped onion and cook until lightly golden. Stir in the minced garlic and ginger, cooking for 1 to 2 minutes until fragrant.
Add the thick cut red, green, and yellow bell peppers along with the green chilies. Stir fry for 3 to 4 minutes until the vegetables are slightly softened but still crisp.
In a small separate pan, toast the cumin seeds for 1 to 2 minutes until fragrant, then add them to the vegetables.
Add the tomatoes to the pan and cook for 5 to 7 minutes, stirring occasionally, until they break down and form a thick sauce. Stir in the turmeric, red chili powder, coriander powder, ground cumin, and salt.
Sprinkle in the garam masala and fenugreek leaves. Mix well and let everything cook together for another minute.
Add the shrimp back into the pan, toss to coat in the sauce, and finish with fresh cilantro. Serve hot with garlic butter naan and rice.
Why I Love this Shrimp Jalfrezi
This Shrimp Jalfrezi is full of flavor and hits the spot every single time. It has become one of my comfort dishes, especially when paired with garlic butter naan.
It also reminds me of that date night years ago when I first tried it at the restaurant. Now, every time I make it at home, it feels like revisiting that memory but in my own kitchen. That is one of my favorite things about cooking. Turning moments, places, and experiences into something you can recreate and enjoy again and again.
Shrimp Jalfrezi
Description
This Shrimp Jalfrezi is a bold, flavorful South Asian curry made with tender shrimp, thick-cut bell peppers, onions, and a rich tomato-based sauce packed with warming spices.
Ingredients
Shrimp Marinade
Red Curry Sauce
Instructions
-
In a bowl, combine the shrimp, turmeric powder, salt, and lemon juice. This quick marinade helps season the shrimp and keeps them tender. Mix well and let the shrimp marinate for 10 to 15 minutes.
-
Heat a drizzle of olive oil in a medium sized pan over medium heat. Add the marinated shrimp and cook until pink and just cooked through. Remove the shrimp from the pan and set aside.
-
Add a little more oil to the same pan. Add the chopped onion and cook until lightly golden. Stir in the minced garlic and ginger, cooking for 1 to 2 minutes until fragrant.
-
Add the thick cut red, green, and yellow bell peppers along with the green chilies. Stir fry for 3 to 4 minutes until the vegetables are slightly softened but still crisp.
-
In a small separate pan, toast the cumin seeds for 1 to 2 minutes until fragrant, then add them to the vegetables.
-
Add the tomatoes to the pan and cook for 5 to 7 minutes, stirring occasionally, until they break down and form a thick sauce. Stir in the turmeric, red chili powder, coriander powder, ground cumin, and salt.
-
Sprinkle in the garam masala and fenugreek leaves. Mix well and let everything cook together for another minute.
-
Add the shrimp back into the pan, toss to coat in the sauce, and finish with fresh cilantro. Serve hot with garlic butter naan and rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 190mg64%
- Sodium 780mg33%
- Potassium 720mg21%
- Total Carbohydrate 28g10%
- Dietary Fiber 6g24%
- Sugars 10g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
