Indian Achari Shrimp
Bold, tangy, spicy, and aromatic. Achari has a much different flavour than other Indain recipes thanks to the addition of achaar (mango or chili pickle), so if you’re looking for something a little different, this is your recipe.
This version is from my family cookbook and is naturally low carb and keto friendly with a healthy portion of protein from the shrimp.
Just 6g net carbs (6.9g total carbs) and 30g of protein per serving!
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What is Achari Shrimp?
Achari is a North Indian curry that is often made with chicken or shrimp. It has a unique tangy flavour that it gets from achaar (pickle), specifically mango pickle, and common Indian condiment.
Its flavour is quite different from the Indian recipe you might be used to. Its a nice recipe to make when you’re looking for something new.
What is Achaar and Where Do I Get It?
Achaar is a type of Indain pickle, no not dill pickles, but pickled fruits or vegetables heavily spiced with a bold, tangy flavour that is incredibly unique. Mango, chili, lime, and other pickles (Achaar) are often used as a condiment pair with kebabs, curry, or other savoury dishes and it adds an incredibly bold punch of favour.
This recipe uses mango (tangy) or green chili (spicy) achaar to give this curry its distinct flavour. Achari often uses chicken but in this version we are using juicy jumbo shrimp which cook very fast and still take on the wonderful flavours in the gravy.
Where to get Achaar
You should be able to find achaar in the ethnic section of most major grocery stores.
Look for Mango or Chili Pickle (Achaar). Mango is the classic tangy flavour for this recipe, but green chili adds a nice heat.
Recipe Card
Achari Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 1 lb shrimp or prawns raw, shelled, and deveined
- 5 tablespoons ghee/butter/oil plus more as needed
- 1 teaspoon mustard seeds or paunch phoran
- 1 small onion pureed or finely minced
- 1 tablespon fresh ginger about 1 inch, minced
- 1 tablespoon fresh garlic 2-3 cloves, minced
- 2 whole green or red chilies
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon black pepper
- 1 teaspoon salt plus extra to taste
- ⅔ cup water adjust to form desired gravy
- 2 tablespoon achaar (mango or green chili) store-bought or homemade
Instructions
- Add the ghee/butter/oil to a large saucepan over medium heat. Once hot add the mustard seed or paunch phoran and cook until the seeds begin to pop.
- Add the onion to the pot and stir to combine. Cook for 2-3 minutes until the onion begins to turn translucent. Add the garlic, ginger and whole chilies. Fry for 1-2 minutes, stirring occasionally to prevent burning. Add more ghee/oil as needed if the pan is dry.
- Next add the coriander powder, cumin powder black pepper, and salt to the pot. Stir to combine, add more ghee if necessary. Cook the spices for about 1 minute, stirring to prevent burning. Add the achaar and fry for 1-2 minutes then add 3/4 cup of water, or just enough to make a gravy. Stir to combine and bring to a steady simmer.
- Add the raw shrimp to the pot and stir to coat in the gravy. Allow the shrimp to gently cook until pink and no longer opaque. Season the gravy to taste and remove from the heat.
- Allow the curry to rest for 3-5 minutes, garnish with lime juice and fresh cilantro before serving.
Notes
Where to find achaar
You can make your own achaar from scratch if you choose, however store-bought is a perfect choice for this recipe. You can find it in the ethnic section of most grocery stores now a days, look from mango achaar (Mango pickle), green chili pickle for a spicier version, or mixed pickle.Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
Enjoy!
