Shrimp Tikka Masala is a yummy dish with juicy shrimp swimming in a creamy, spiced tomato sauce. The flavors are a tasty mix of warm spices and slight sweetness!
This dish is perfect for cozy dinners. I love serving it over fluffy rice or with soft naan to soak up the sauce—it’s a win-win every time! 🍤
Key Ingredients & Substitutions
Shrimp: Use large shrimp for a juicy bite. If fresh shrimp is unavailable, frozen shrimp works well too—just make sure to thaw them properly. If you’re looking for a vegetarian alternative, consider using paneer or chickpeas!
Yogurt: Plain yogurt is traditional for marinating shrimp and adding creaminess. If you want a dairy-free option, use coconut yogurt. Greek yogurt adds an extra tang that I love in marinades.
Spices: Garam masala, turmeric, and cumin are key for that warm flavor. If you don’t have garam masala, a mix of coriander, cinnamon, and nutmeg can substitute. For heat, adjust chili powder according to your taste.
Cream: Heavy cream creates a rich sauce, but you can swap it for coconut milk for a lighter, dairy-free version. I prefer coconut milk; its subtle sweetness really shines in this dish!
How Do You Make Sure the Shrimp Stays Tender?
Cooking shrimp just right is crucial—overcooked shrimp can turn rubbery quickly. Here’s how to keep them tender:
- Cook shrimp for only 2 minutes per side until they’re pink and opaque. They should not be cooked for too long!
- Remove shrimp from the pan before adding the sauce to prevent further cooking.
- Return them to the sauce only for a couple of minutes to heat through.
Following these tips will result in perfectly cooked shrimp every time!
How to Make Shrimp Tikka Masala
Ingredients You’ll Need:
For the Shrimp Marinade:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp salt, divided
For the Sauce:
- 2 tbsp vegetable oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground fenugreek (optional)
- 1/2 cup heavy cream or coconut milk
For Garnish:
- Fresh cilantro, chopped for garnish
- Cooked basmati rice or naan, for serving
Time Needed to Prepare:
This delightful dish takes about 15 minutes of prep time and around 30 minutes for cooking. You’ll want to allow 15-30 minutes for marinating the shrimp, making it a total of approximately 45-60 minutes. Perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a bowl, mix the shrimp with yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and half of the salt. Stir until the shrimp are well-coated. Let them marinate for 15-30 minutes. This step infuses flavor and keeps the shrimp tender!
2. Cook the Shrimp:
Heat 1 tablespoon of oil or ghee in a large pan over medium heat. Add the marinated shrimp and cook them for about 2 minutes per side, or until they turn pink and opaque. Remove the cooked shrimp from the pan and set aside; we’ll add them back in later!
3. Prepare the Sauce:
In the same pan, add the remaining tablespoon of oil. Sauté the chopped onion for 5-7 minutes until it softens and turns golden brown. The aroma will be amazing!
4. Add Aromatics:
Next, stir in the minced garlic and ginger, cooking for another minute until fragrant. This is where the magic begins!
5. Create the Curry Base:
Add the crushed tomatoes, ground coriander, paprika, fenugreek (if you’re using it), and the remaining salt. Let this sauce simmer for about 10-12 minutes, stirring occasionally, until it thickens and the oil separates from the sauce. It’ll look and smell delicious!
6. Finish the Sauce:
Lower the heat and slowly stir in the heavy cream or coconut milk, mixing until everything is smooth. Simmer for another 3-5 minutes. This is what makes the sauce rich and creamy!
7. Combine Shrimp and Sauce:
Return the cooked shrimp to the sauce and gently mix them in, cooking for an additional 2-3 minutes to heat through and coat the shrimp with all that flavorful sauce.
8. Garnish & Serve:
Garnish with freshly chopped cilantro. Serve hot with fluffy basmati rice or warm naan bread to soak up all that delicious sauce. Enjoy your rich, creamy, and aromatic Shrimp Tikka Masala!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before marinating. Thaw shrimp in the refrigerator overnight or place them in a sealed plastic bag submerged in cold water for quicker thawing.
Can This Recipe Be Made Ahead of Time?
Absolutely! You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to eat, simply reheat the sauce and add the shrimp to warm through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Is There a Vegan Alternative?
Definitely! You can replace the shrimp with tofu or chickpeas for a delicious vegan version. Use coconut yogurt and coconut cream in place of the dairy products to keep it plant-based.