This ultra creamy Shrimp Tikka Masala Recipe is filled with tender and plump shrimp in a luscious and rich spiced tomato sauce.
We love to pair this with Easy Homemade Naan Bread or Wild Rice Mushroom Pilaf for a complete family meal.
I took my Creamy Chicken Tikka Masala Recipe and made it with one of my favorite kinds of seafood, shrimp! It’s a lovely twist on a classic Indian-inspired dish.
Creamy Shrimp Masala
Creamy Shrimp Masala has a warm and spicy tomato-based sauce that is a perfect match for the shrimp. It’s also super quick to put together while some rice is cooking!
What is Tikka Masala Sauce Made Of?
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make this Creamy Shrimp Tikka Masala. As always, you can find the full list of ingredients located in the printable recipe card below.
- Shrimp – raw, large size, defrosted, tails removed
- Butter
- Heavy Cream
- Tomato Puree
- Olive Oil
- Garlic – ground and fresh minced
- Ginger -ground and fresh minced
- Turmeric
- Chili Powder
- Salt & Pepper
- Onion -sweet variety such as yellow or white
- Garam Masala – found in the spice isle
- Cumin
- Ground Coriander
- Paprika
- Cilantro –fresh for garnish
How to Make Creamy Shrimp Tikka Masala
This recipe comes together quickly by preparing the shrimp and the delicious sauce that goes with it.
PREPARE SHRIMP Pat the shrimp dry with paper towels and add to a large bowl. Season with garam masala, garlic powder, ginger, turmeric, chili powder, and salt.
COOK SHRIMP Heat a large, heavy bottomed skillet over medium-high heat and add in 1 Tbsp olive oil. Cook shrimp in hot oil, until cooked through, and slightly blackened. You may need to cook in batches, so as to not overcrowd the pan. Remove shrimp from pan and set aside, keep warm.
START THE SAUCE To the same pan, add the remaining 2 Tbsp olive oil and butter. Cook the onion over medium heat, until soft and translucent, about 5 to 7 minutes. Add in the garlic and ginger, along with the garam masala, cumin, turmeric, ground coriander, paprika, salt and cayenne pepper. Cook until fragrant, about 30 to 45 seconds.
Pour in the tomato puree and water and bring the mixture to a simmer for about 3 minutes. Add in the heavy cream and stir until evenly combined, then add in the cooked shrimp and stir to coat.
SERVE Spoon the shrimp and sauce either over the rice or on the side and garnish with cilantro if desired. Be sure to serve with my homemade Naan bread for the full experience!
Recipe Tips and Suggestions
- FRESH SPICES – Parts of this recipe calls for dried spices, but the sauce needs fresh ginger and garlic to really make the flavors pop. Don’t skip fresh!
- HEAVY CREAM – can be swapped for plain yogurt, but the taste and texture will be slightly different.
- MORE SPICY? – While this dish definitely has a lot of spices in it, it is not too spicy. If you want to kick up the heat, increase the amount of cayenne pepper. Alternatively, if you want to reduce the spice level, you can omit the cayenne pepper completely.
Can You Freeze Shrimp Tikka Masala?
Yes! I recommend you follow the recipe as directed, let cool completely, then freeze in an airtight container for up to 3 months.
To reheat, simply place in the fridge for 24 hours to thaw, then you can place it in a pan over medium-low heat on the stovetop to warm it up.
More Easy Indian Recipes
Here are a few more Indian-inspired recipes that our family loves!
I can’t wait for you to try this delicious Shrimp Tikka Masala, I just know you’re going to love it as much as we do!
Creamy Shrimp Tikka Masala Recipe
Ingredients
For The Shrimp
- 1½ lbs. raw shrimp, large size, defrosted, tails removed
- 1 tsp garam masala
- 1 tsp garlic powder
- ½ tsp ginger
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp salt
- 1 tbsp olive oil
For The Sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large onion, finely diced
- 2 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp cayenne pepper, more or less to taste
- 14 oz tomato puree
- ¾ cup water
- 1 cup heavy cream
- 2 tbsp cilantro,, freshly chopped for garnish
Instructions
For The Shrimp:
- Pat the shrimp dry with paper towels and add to a large bowl. Season with garam masala, garlic powder, ginger, turmeric, chili powder, and salt.
- Heat a large, heavy bottom skillet over medium-high heat and add in 1 tbsp olive oil. Cook shrimp in hot oil, until cooked through, and slightly blackened. You may need to cook in batches, as to not overcrowd the pan. Remove shrimp from pan and set aside, keep warm.
For The Sauce:
- To the same pan, add the remaining 2 tbsp olive oil and butter. Cook the onion over medium heat, until soft and translucent, about 5 to 7 minutes. Add in the garlic and ginger, along with the garam masala, cumin, turmeric, ground coriander, paprika, salt and cayenne pepper. Cook until fragrant, about 30 to 45 seconds.
- Pour in the tomato puree and water and bring the mixture to a simmer for about 3 minutes. Add in the heavy cream and stir until evenly combined, then add in the cooked shrimp and stir to coat.
- Serve shrimp and sauce with rice and garnish with cilantro if desired. Enjoy!
Notes
Nutrition
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Avocado Corn Salad
Crystal
This recipe is very delicious. I added a little more cumin and masala. This was fantastic.
DeJohn Tripp
I made mine non dairy as my wife is lactose intolerant. I made a wet mixture of unsweetened lite coconut milk, lite plain almond milk yogurt, and half a tablespoon of tomato paste as a thickener. Worked wonders. Topped with basil instead of cilantro cause I like the taste better.