Name: Shrimp Tikka Masala
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 pound shrimp, peeled and deveined; 1/2 cup non-fat Greek yogurt; 1 tbsp lemon juice; 2 tsp ground cumin; 1/2 tsp cinnamon; 1 teaspoon tandoori seasoning; 1/2 tsp black pepper; 1 tbsp ginger paste (or chopped fresh ginger); 1/2 tsp salt; 1 tablespoon minced garlic; 1 small jalapeno; 2 tsp cumin; 2 tsp paprika; 1/2 teaspoon tandoori seasoning; 6 small dried chilis (I used arbol chilis); 8 ounce tomato sauce; 2 tablespoons half and half; 2 tablespoons chopped cilantro (optional for garnish)

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This shrimp tikka masala is packed with so much flavor – you’re whole family will love this!

What is the difference between tikka masala and regular masala?

Tikka masala is typically a cream based sauce, while regular masala relies on many spices to get it’s depth of flavor. I worked with a woman who was Indian the first time I make tikka masala in 2010. I told her I was going to lighten the cream sauce.

Once she heard that, she immediately said “I think it’s a bad idea” and I couldn’t have agreed more. It gives it this rich flavor and should not be substituted.

Ingredients Needed to make Shrimp Tikka Masala

shrimp – I love the Patagonian shrimp from Mariano’s – best frozen shrimp I’ve ever had
nonfat Greek yogurt
lemon juice
smoked paprika
ground cumin
tandoori seasoning (you could substitute cayenne pepper for this)
ginger (I used paste, but fresh chopped is fine too)
minced garlic
salt and pepper
jalapeno
dried chilis (I used Arbol found in the Mexican aisle at the grocery store)
tomato sauce
half and half

Marinate the Shrimp

Shrimp Tikka Masala

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This shrimp tikka masala recipe is packed with so much flavor. If you aren't familiar with Indian seasonings, please try this dish - it's amazing!

Ingredients

1 pound shrimp, peeled and deveined
1/2 cup non-fat Greek yogurt
1 tbsp lemon juice
2 tsp ground cumin
1/2 tsp cinnamon
1 teaspoon tandoori seasoning
1/2 tsp black pepper
1 tbsp ginger paste (or chopped fresh ginger)
1/2 tsp salt
1 tablespoon minced garlic
1 small jalapeno
2 tsp cumin
2 tsp paprika
1/2 teaspoon tandoori seasoning
6 small dried chilis (I used arbol chilis)
8 ounce tomato sauce
2 tablespoons half and half
2 tablespoons chopped cilantro (optional for garnish)

Instructions

Mix the shrimp with the yogurt, lemon juice, cumin, cinnamon, tandoori seasoning, black pepper, ginger, and salt. Marinate for at least one hour.
In a sauce pan, spray with avocado oil spray over medium heat, and cook the garlic and jalapeno for a minute. Add the cumin, paprika, tandoori seasoning, and cook for one minute, stirring constantly. Add the tomato sauce and dried chilies and simmer for 5-7 minutes, or until the sauce starts to thicken. Remove from heat and stir in the half and half.
While the sauce cooks, cook the shrimp. Heat skillet over medium heat with avocado oil spray. Cook shrimp for 2 minutes per side, or until cooked through.
To plate: Place 1/4 of the sauce on the plate, add the cooked shrimp and sprinkle with cilantro. Serve with rice and naan to make it a complete meal.

Notes

As of the date of this publication, each serving is only 1 WW point. If you count calories or macros, each serving is 191 calories, 3.4 fat, 9.6 carbs, 1.9 fiber and 30 grams of protein.

Click this link for the WW tracker.

What to serve with shrimp tikka masala?

On a recent Costco trip, Hannah and I picked up this Indian rice. It is so flavorful and delicious! You can find it online here too. This was the perfect side dish for the shrimp tikka masala.

We also picked up a box of this Stonefire mini naan dippers. Simply melt one teaspoon of butter or ghee in a pan and pan fry the naan for about 1-2 minutes. Sprinkle with seasoning if you like – I added a sprinkle of tandoori seasoning. Five dippers are only 4 WW points.