Shrimp Tikka Masala
This easy shrimp tikka masala comes together in just 40 minutes with juicy marinated shrimp, a rich spiced tomato-cream sauce, and fluffy basmati rice. Bold Indian-inspired flavors, one skillet, and zero fuss, the perfect weeknight dinner the whole family will love.
Equipment
- Large skillet
- Mixing bowl
- Spatula or wooden spoon
Ingredients
- 25-30 shrimp (20-25 count) peeled and deveined
- 2 lime (juiced)
- 1 tablespoon chili powder
- 2 cloves garlic (minced)
- 1 inch piece ginger (peeled and finely grated)
- 1 tablespoon butter
- 2 tablespoons coconut oil or regular cooking oil
- 2 teaspoons cumin seeds
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 1 large onion (diced)
- 1 14-oz can crushed tomatoes
- 1 cup Greek yogurt
- ΒΌ cup heavy cream
Instructions
- In a large bowl, combine the shrimp, lime juice, chili powder, garlic, and ginger. Season with salt and black pepper, then let it marinate for 15 to 20 minutes.
- While the shrimp marinates, melt the butter in a large skillet over medium heat. Add the shrimp and cook for 4 to 5 minutes, stirring occasionally, just until they begin to turn opaque. Transfer to a plate and set aside.
- In the same skillet, heat the coconut oil over medium heat. Add the cumin seeds, turmeric, and garam masala, and cook for 1 to 2 minutes until fragrant.
- Add the diced onion and cook for 4 to 5 minutes until it softens and develops a light color. Stir in the crushed tomatoes and season with salt and black pepper. Let the mixture cook for 4 to 5 minutes until slightly thickened.
- Reduce the heat to low, then stir in the Greek yogurt and heavy cream. Cook gently for another 4 to 5 minutes. Return the shrimp and any juices to the skillet. Stir and cook just until heated through.
- Serve hot over cooked basmati rice and garnish with fresh cilantro.
Notes
- Use full-fat Greek yogurt for the creamiest sauce. Before adding, temper it by stirring a spoonful of hot sauce into the yogurt first, to prevent curdling.
- Thaw frozen shrimp completely and pat dry before marinating so they sear properly.
- Don't rush blooming the spices in step 3. That 1-2 minutes of cooking in oil is where the deep flavor comes from.
- For extra heat, add a pinch of cayenne to the marinade.
- The sauce can be made a day ahead. Reheat and add freshly cooked shrimp when ready to serve.
