Step 1

Line a fine-mesh sieve set over a measuring glass with cheesecloth. Heat butter, ginger, garlic, chiles de árbol, chipotle chile, cardamom, star anise, cinnamon stick, cloves, coriander seeds, cumin seeds, and peppercorns in a medium heavy saucepan over low until foaming and milk solids turn brown and begin to stick to bottom of pan, about 45 minutes.

Step 2

Strain infused ghee through prepared sieve. Set toasted spices and ghee aside separately for cooking shrimp. Set sieve with cheesecloth aside.

Step 3

Do ahead: Spiced ghee can be made 1 week ahead. Cover and chill.

Step 4

Place reserved toasted spices and 3 Tbsp. reserved ghee in a blender. Add lime juice, salt, chile powder, turmeric, and a splash of water. Blend, scraping down sides as needed and adding more water by the tablespoonful, until a smooth paste forms. Transfer to a medium bowl; add shrimp and toss to coat. Let sit 30 minutes.

Step 5

Heat remaining reserved ghee in a large skillet, preferably cast iron, over low. Cook shrimp, turning halfway through, until opaque throughout and pink, about 4 minutes total.

Step 6

Using a slotted spoon, divide shrimp among plates and drizzle 1–2 Tbsp. warm ghee in skillet over. Serve shrimp with naan.

Step 7

Don’t throw out the ghee remaining in the skillet—you can save it to poach more shrimp or other seafood and fish, such as scallops and salmon, or toss it with pasta. Simply cook remaining ghee over medium heat until foaming, about 2 minutes. Strain ghee again through reserved sieve into an airtight container; cover and chill.

Step 8

Do ahead: Shrimp ghee can be made 1 week ahead. Keep chilled.