Shrimp Tikka Masala Recipe

This Shrimp Tikka Masala is a delicious way to enjoy your favorite shrimp or prawn. The dish is packed with warm Indian flavors, that’s satisfying & nutritious. Served over steamed rice or with Chapati, Roti, Naan, this Shrimp Tikka Masala is sure to delight the entire family. You can make the sauce/gravy ahead and refrigerate. When the mood kicks in for a delicious seafood or a curry, add your shrimp to the reheated gravy & simmer.

Tikka Masala is one of the most popular Indian curried dishes. An Indian restaurant menu is incomplete without a Tikka masala and Tikka kebabs. Though the first tikka masala dish was made with chicken, today you will find so many variations using seafood, veggies and even paneer/ tofu.

About Shrimp Tikka Masala

Shrimp Tikka Masala as the name says is simply shrimp or prawn briefly cooked in a tikka masala (gravy/sauce). In this post, I share the absolute best way to cook shrimp in a gravy. This tikka masala gravy has bursting flavors of shrimp infused and it tastes so different from the chicken tikka masala or the vegetarian versions.

The texture of the shrimp is also great without being overcooked or turning hard & rubbery. You can use shrimp or prawns whatever is available to you and that won’t affect the taste or flavor of the dish.

Make the tikka masala smooth & silky or a semi-smooth or a coarse gravy to suit your taste & preferences.

You can make the entire dish ahead or just the gravy, later add shrimp to your convenience while you reheat.

To make the dish you need very basic ingredients like onions, tomatoes, ginger garlic, spices, lemon/lime and little cream (dairy or nut) if you want to make it creamy. Though cream is always added to tikka masala, you can leave out to make the dish diary-free.

Alternately you may use nut paste/cream like the way I did. For the nut paste you can use soaked cashews or almond flour, whatever you have. I use almond flour for convenience.

Shrimp Tikka Masala tastes delicious even without cream or nut paste, the only difference is it won’t be creamy.

More similar recipes
Prawn Curry
Prawn Fry
Dum Prawn Biryani
Shrimp Pakora

How to Make Shrimp Masala (Stepwise Photos)

Preparation

1. For this recipe, you will first prepare and make the gravy. Later prepare the shrimp only when required. Chop 1 medium onion to make it 1 cup fine chopped & 2 medium tomatoes to make 1¼ cup fine chopped. You will also need 1 ½ teaspoon ginger garlic paste (or both grated). You can use a onion chopper or a food processer to save time.

2. Measure your ground spices for gravy and for the shrimp tikka separately (pics below).

• 1 to 1¼ teaspoon Kashmiri red chilli powder (adjust to taste)
• ¾ to 1 teaspoon garam masala
• 1/8 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon salt
• 1 teaspoon Kasuri methi (dried fenugreek leaves)

Optionally you will need ¼ cup whipping cream or If you want to use almond or cashew cream, soak 10 cashews or 3 tablespoons almond flour in ¼ cup hot water. Grind this to a smooth thick paste later (while you cook the tomatoes). If required add 2 to 3 tbsps more water.

3. For the shrimp tikka, you need

• ¼ teaspoon salt
• 2 teaspoons lemon juice
• ¼ to ½ teaspoon Kashmiri Red chilli powder
• 1/8 teaspoon turmeric
• ¼ teaspoon coriander powder
• ¼ teaspoon cumin powder
• ¼ teaspoon garam masala
• ¼ teaspoon garlic powder (optional)
• ¼ teaspoon kasuri methi (optional)

Make Tikka Masala

4. Heat 2 tablespoons oil in a pan and add the onions. Saute on a medium high to medium flame until golden. This step takes about 6 to 7 mins.

5. Reduce the heat and add ginger garlic paste. Saute for a minute.

6. Stir in the ground spices for tikka masala gravy.

7. Immediately pour 3 to 4 tablespoons water and cook until the water evaporates.

8. Add the chopped tomatoes and saute until mushy. If you want you may cook covered to speed up the process.

9. Add the nut paste if using. If you choose to use the cream add it later at the last step.

10. Saute for 2 minutes, until you see a little oil releasing on the sides.

11. Pour1 ½ cups water and bring it to a rolling boil on a medium high heat.

12. Turn down the heat. Cook covered until the onions soften completely.

13. Add 1 teaspoon kasuri methi and ½ to 1 teaspoon sugar. Taste test and add more salt if needed. This is the consistency when it is done. Tikka Masala is ready. If you want you may cook the shrimp directly in this sauce or puree for smooth texture.

14. Optional step: – If you want you may cool this and blend to a smooth puree adding more water (half cup or a little more). If you like a little texture in your sauce, then blend a part of the masala.

Taste test and adjust salt after blending. If you feel the sauce still has a raw flavor you may cook for a little longer. But I never do it at this stage and all the cooking happens before blending. At this stage your sauce should be delicious and flavorsome (minus the shrimp flavor).

Make Shrimp Tikka

15. Clean, devein & rinse your shrimp under running water. If you want you may remove the tails as well. But cooking shrimp with the tails on impart a flavor to your tikka masala gravy. I am using Tiger Prawns here.

16. Drain any excess water in the bowl. Add all the spice required for the shrimp. Do not add a lot of lemon juice. You only need 2 teaspoons.

17. Mix well and rest for 5 to 8 mins. Do not leave them too long.

18. Pour 1 tablespoon oil to a pan & heat it on a medium flame. When it is medium hot (not very hot), layer your shrimp.

19. Let cook only for a minute and then turn them quickly with a tong. (If the flame is high, the spices are likely to burn.)

20. You will see the masala begins to smoke and brown after a minute. Pour the cooled or warm gravy immediately. You will cook the shrimp only for 2 mins in total (1 minute each side).

Note: Pouring hot sauce to the pan will cook the shrimp instantly. So they won’t absorb the flavors well. Cool down the sauce before adding, this helps them to soak up the flavors well. Also make sure it is not very cold. Sudden temperature changes is likely going to affect the flavor & texture of shrimp.

21. Mix well and cook on a low heat only until your shrimp takes on a “C” Shape. You don’t need to cook for a long time, it only takes a few minutes depending on the size of your shrimp or prawn. If you overcook they will take on a “O” shape meaning they are overcooked & are likely to turn hard. Take the pan off the stove and keep the pan covered.

If you are using cream, add ¼ cup whipping cream and mix well.

Add chopped coriander leaves if you prefer and garnish with little cream. I used almond cream here. Serve Shrimp Tikka Masala with Steamed rice, Chapati, Roti or Naan.

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