Name: Shrimp Tikka Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Ingredients: 500 g shrimp, peeled&devined; 2 tbsp natural yogurt; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tbsp lemon juice; 1 tsp garam masala; 1 tsp paprika; 1/2 tsp ground cumin; 1/2 tsp salt; 2 tbsp oil or ghee; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tbsp ginger, minced; 1 cup tomato paste; 1 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp turmeric powder; 1 tsp paprika; 150 ml heavy cream or coconut cream; salt, to taste; 1/2 tsp sugar, optional

grilled shrimp marinated in spices and served in a luscious tomato-based masala sauce

Main Dish · Prep 15 min · Cook 20 min · Serves 3 · beginner · By Tina · Published 2026-03-02

Ingredients

For marinade

For masala sauce

My Seafood Spin on the World's Favorite Curry

Tikka Masala is one of those dishes that proves something beautiful happens when cultures collide. The classic chicken version was likely born in a Glasgow kitchen when a chef improvised a creamy tomato sauce for a customer who found their tandoori chicken too dry. My version swaps the chicken for plump, juicy shrimp, and the result is something I have been making for years and never tire of.

This was one of the original recipes in my curry series, and it remains one of the fastest crowd-pleasers I know. Under 30 minutes, bold Indian flavors, and a creamy sauce that you will want to drink straight from the pan.

Marinating the Shrimp

In a bowl, combine 500 grams of peeled and deveined shrimp with two tablespoons of yogurt, minced garlic, minced ginger, a squeeze of lemon juice, garam masala, paprika, ground cumin, and salt. Toss to coat and let it sit for 15 to 30 minutes. The yogurt tenderizes the shrimp while the spices penetrate deeply.

Cooking the Shrimp

Grill or pan-sear the shrimp over high heat for just 1 to 2 minutes per side until slightly charred on the edges. Remove them immediately and set aside. Do not overcook -- they will finish cooking in the sauce. Overcooked shrimp are rubbery, and nobody wants that.

Building the Masala Sauce

Heat oil or ghee in a large pan. Saute a finely chopped onion until golden. Add garlic and ginger, cook for one minute. Stir in tomato paste and cook until it turns deep red. Add crushed tomatoes, garam masala, cumin, turmeric, and paprika. Let the sauce simmer for 8 to 10 minutes until it thickens and the oil starts to separate on the surface.

Pour in 150ml of heavy cream or coconut cream and stir until smooth. Simmer for 5 more minutes until the sauce is rich, creamy, and a gorgeous orange-red color.

Combining and Finishing

Add the seared shrimp to the sauce and simmer for 2 to 3 minutes, just enough for them to absorb the flavor. Adjust the seasoning and garnish with fresh cilantro.

Serve It Up

Spoon generously over steamed basmati rice or alongside warm garlic naan. A side of cucumber raita or pickled onions balances the richness perfectly.

Tina's Tips

Use large shrimp or prawns. Bigger shrimp stay juicier and have a more satisfying texture in the creamy sauce. Small shrimp get lost.
Do not skip the char. That quick sear at high heat adds a smoky, slightly caramelized flavor that elevates the entire dish. A grill pan works perfectly.
Add kasoori methi at the end. A pinch of dried fenugreek leaves stirred in right before serving adds an authentic depth that takes this from good to restaurant-quality.
For dairy-free, use coconut cream and coconut yogurt. The results are nearly identical, and the coconut adds a subtle sweetness that pairs beautifully with the spices.
Make the sauce ahead. The masala sauce can be made a day in advance and refrigerated. Reheat it, then add the freshly seared shrimp right before serving for the best texture.

Shrimp Tikka Masala