Shrimp Tikka Masala

  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 42 minutes
  • Total Time: 52 minutes
  • Yield: 4 servings 1x
  • Diet: Diabetic


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 will be your new go-to dinner.




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.


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
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