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Close-up of a bowl of Shrimp Tikka Masala served with fluffy basmati rice and garnished with fresh cilantro leaves. A wedge of lime is placed at the top for added freshness. The creamy orange curry features plump shrimp, onions, and a rich, spiced sauce.
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Shrimp Tikka Masala

A quick, delicious curry with bold Indian spices, tender shrimp, and a creamy tomato base—perfect for a hearty weeknight dinner or an impressive dinner party main!
Course Main
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings 4
Author Michelle Ordever

Equipment

Ingredients

  • 25-30 jumbo shrimp peeled and deveined
  • 1 medium lime juiced
  • 1 tablespoon chili powder
  • 2 garlic cloves minced
  • 1 thumb-sized piece of ginger peeled and finely grated
  • Sea salt and black pepper to taste
  • 1 tablespoon undalted butter
  • 2 tablespoons coconut 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
  • ¼ cup heavy cream double cream

To Serve:

  • Cooked basmati rice
  • Fresh cilantro (fresh coriander) roughly chopped, to taste

Instructions

  • In a large bowl, combine shrimp with lime juice, chili powder, garlic, and ginger. Season with salt and pepper. Let sit for 15–20 minutes.
    Shrimp Marinating in Bowl
  • Melt the butter in a large skillet over medium heat. Add the shrimp and cook for 4–5 minutes, just until opaque and slightly softened. Transfer to a plate and set aside.
    Shrimp Cooking in Pan
  • In the same skillet, heat coconut oil over medium heat. Stir in cumin seeds, turmeric, and garam masala. Cook for 1–2 minutes until fragrant.
  • Add the diced onions to the pan and cook until softened and slightly golden, about 4–5 minutes.
    Frying Onion in Pan
  • Pour in the crushed tomatoes and season with salt and pepper. Stir and simmer for 4–5 minutes until slightly thickened.
    Tomatoes added to Pan
  • Reduce the heat to low and stir in the Greek yogurt and heavy cream. Cook gently for another 4–5 minutes.
    Cream added to Pan
  • Return the cooked shrimp and any juices to the skillet. Stir through and cook just until heated through.
  • Spoon over cooked basmati rice, sprinkle with fresh cilantro, and serve hot. Enjoy!
    Overhead shot of a plate of Shrimp Tikka Masala served with white basmati rice, garnished with fresh cilantro and a wedge of lime. The shrimp are coated in a creamy, orange-hued curry sauce made with onions, tomatoes, and Indian spices. Two wooden measuring spoons with ground turmeric and garam masala are placed nearby, and a colorful napkin adds detail in the top left.

Notes

Tips

  • Use raw jumbo shrimp for best results—pre-cooked shrimp may become rubbery.
  • Don’t overcook the shrimp; they only need a few minutes!
 

Substitutions

  • No Greek yogurt? Use sour cream or plain natural yogurt instead.
  • Swap the coconut oil for ghee or neutral cooking oil.
 

Leftovers & Freezing

  • Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat.
  • Not ideal for freezing, as dairy-based sauces can separate on thawing.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)