Packed with flavor this Indian curry dish is a favorite all over the world. This version rivals your favorite Indian restaurant thanks to a couple of special techniques. A flavor-punch masala paste with ginger, garlic, turmeric, and much more is combined with fragrant coconut milk in a tomato based sauce. Simmered with fresh shrimp, this Indian Shrimp Tikka Masala will be your new go-to dinner.
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Indian Shrimp Tikka Masala
Please make this. This is my favorite meal ever. Like…breakfast, lunch, and dinner…I could eat this.
Me + Masala = Love story.
We don’t go to restaurants. We have kids. If you are a Mom or a Dad, you get it. If you are trying to eat out with your bae in peace and silence, you get it. Since that’s a whole thing, I have had to learn how to make my own tikka masala and not only has it saved my brain cells when going out, it has also saved me a few hundred $20’s over the years (we literally order everything on the menu at the Indian restaurant, it’s obscene and delicious).
Since “tikka” really means any little pieces of meat, you don’t have to use shrimp here. Chicken works, beef works, paneer, tofu…you do you boo. If you are using chicken or beef just make sure you saute them before starting the paste step of the recipe.
There are a few things you need to know:
- I love Indian Shrimp Tikka Masala
- You have to make the right masala paste, it’s okay, it’s easy, don’t skip on any of the ingredients.
- It is essential to puree the tomatoes and reduce them to a paste consistency.
- If you are able to smoke the meat that you put in the Masala sauce, the flavor is WAY more authentic.
- When you follow this recipe, you will make enough paste for two meals. Win-Win.
- I love Indian Shrimp Tikka Masala
WHAT GOES IN THIS BEAUTIFUL MASALA?
- Onions: Add flavor to the paste.
- Ginger: My love.
- Garlic: Sweetens and mellows while cooking.
- Garam Masala: Easier to find in mainstream grocery stores now. Must have for making Indian cuisine.
- Turmeric: Gives the dish it’s beautiful color.
- Cumin: Warm, earthy flavor.
- Coriander Powder: Warm, sweetish, and citrusy.
- Smoked Paprika: Not traditional but I find it gives a slightly smoky flavor when you aren’t using smoked meat.
- Red Chili Powder: Optional(not American chili powder) or crushed red pepper. Makes this dish spicy.
- Lemon Juice: Adds fresh flavor.
- Diced Tomatoes: The base of the tomato sauce.
- Shrimp: Our protein of the day.
- Olive Oil: My bae.
- Coconut Milk: Makes the whole creamy sauce come together.
HOW DO YOU MAKE SHRIMP TIKKA MASALA?
- Puree 28oz. of diced tomatoes. You can use canned or fresh, just make sure you weigh the fresh tomatoes. I used canned.
- Put all of the paste ingredients into a food processor and process until smooth.
- Admire the paste, but don’t try it. There are a lot of raw flavors going on in there.
- Add a little oil to a skillet, I am using cast iron; saute the paste for a couple of minutes.
- Add the tomato puree and stir it lovingly until the paste and the puree become one.
- Simmer the sauce until slightly reduced and then add the shrimp.
- When the shrimp is fully cooked, and the tomato sauce is reduced to the consistency of a paste, add the coconut milk.
- Let it simmer and reduce.
- Get ready for the yummiest Masala you have ever had.
THIS GOES GREAT WITH:
- Fennel Apple Salad With Orange Poppy Seed Vinaigrette
- Thai Chicken Meatballs with Ginger – instead of shrimp?!? Yum.
- All the desserts! Especially that Chocolate Chip Cookie Skillet!
- Hold tight! We have a whole week of Indian food coming up! Palak Paneer, Instant Pot Brown Rice, No yeast Naan Bread AND easy Chicken Biriyani.
Hey- you’ve made it this far, and now we’re BFF’s. If you make this recipe, I would love for you to give it a star rating below (scroll to the comments). Make sure you follow me on Instagram, Pinterest, and Facebook too!Print
FOR THE PASTE:
2 medium yellow onions, quartered
2” fresh ginger, peeled and chopped
6 cloves of garlic, peeled
2 Tbsp Garam Masala
1 Tbsp Turmeric
1 Tbsp Cumin
2 tsp coriander powder
3 tsp (or more) smoked paprika
2 tsp. salt
Juice of 1 lemon
1/2 bunch of cilantro, stems and leaves
Optional spicy: 1/2 tsp red chili powder (spicy Indian variety-not American chili powder) or crushed red pepper.
FOR THE REST:
2 tsp olive oil
1 lb shrimp, peeled and deveined, chopped
2 cups diced tomatoes (canned or fresh) about 28oz.
1 can coconut milk (I used full fat)
Puree tomatoes using a food processor or blender
Add all paste ingredients to a food processor and process until smooth (about 2 minutes)
Heat olive oil in a heavy bottom skillet (like cast iron), and saute 3/4 cup paste for 2 minutes, stirring constantly.
Add pureed tomatoes, stirring to combine with paste. Bring to a low boil and reduce heat to simmer for 10 minutes.
Add shrimp, cooking until done.
Simmer sauce and shrimp until sauce reduces to a paste consistency, about 15 minutes.
Stir in coconut milk, simmer 10 more minutes until sauce is slightly reduced.
- Category: Dinner
- Method: Saute
- Cuisine: Indian