Shrimp Tikka Masala | My Bizzy Kitchen

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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

these are the ingredients needed to make shrimp tikka masala

Marinate the Shrimp

this is marinated shrimp for tikka masala

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

  1. Mix the shrimp with the yogurt, lemon juice, cumin, cinnamon, tandoori seasoning, black pepper, ginger, and salt. Marinate for at least one hour.
  2. 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.
  3. 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.
  4. 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.


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

this is a lemon rice from Costco

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.

mini dippers

Let us know if you try this recipe!  I’d love to hear if you loved it as much as I did.

 

Biz

I am a widowed 55 year old trying to figure out my life after losing my husband after a long illness.

Cooking and being in the kitchen feeds my soul!



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