Step-by-Step Guide to Prepare Quick Shrimp Tikka Masala

Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to prepare a special dish, Steps to Make Quick Shrimp Tikka Masala. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Shrimp Tikka Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shrimp Tikka Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Shrimp Tikka Masala using 18 ingredients and 9 steps. Here is how you cook it.

I wanted tikka masala, but I also wanted to try something new. I had never heard of anyone making shrimp masala (I'm sure it's gotta be some sort of faux pas and I'm sure someone else must have made this sometime, but I don't care! Lol). The basis for this recipe is my go-to chicken tikka masala recipe that I have used for years. The original recipe called for heavy cream. I have switched to coconut milk in this dish for a more traditional approach, and it provides a dairy free dish. Coconut milk, however, is not quite as healthy as it is touted to be. With 12g of saturated fat (the bad fat) per 1/3 cup serving you are still in the same range as heavy cream once distributed into a dish. It's still fewer calories and fat, but not by much. As always, all things in moderation my dears! As much as we love it, I only make this about twice a year. I am going to begin toying with other substitutes for low fat options.

Ingredients and spices that need to be Make ready to make Shrimp Tikka Masala:

1. Shrimp
2. 1 tbsp olive oil
3. 1 lb raw shrimp - deveined, shells removed (I buy frozen ez-peel such as AquaStar brand and thaw before using)
4. 1 tsp curry powder
5. 1 tsp granulated sugar (optional)
6. 1/2 tsp sea salt (optional)
7. Sauce
8. 1/2 large yellow onion - finely chopped
9. 4 clove garlic - minced (or 3 tsp jarred, minced garlic)
10. 1 tbsp ground cumin
11. 1 tsp sea salt
12. 1/2 tsp ground cinnamon
13. 1/4 tsp ground turmeric
14. 1/2 to 1 teaspoon cayenne pepper
15. 1 can tomato sauce (14oz)
16. 1 1/4 cup unsweetened culinary coconut milk
17. 2 tsp paprika
18. 1 tbsp granulated sugar

Steps to make to make Shrimp Tikka Masala

1. In a small bowl mix together all dry spices for sauce EXCEPT for paprika and sugar. Set aside.
2. Shrimp: Heat a large, heavy bottomed, deep sided skillet over medium heat. Add olive oil and allow to heat until just shimmering but not smoking. Note: You can use the same amount of ghee (clarified butter) instead of olive oil for a more traditional route, olive oil is just better for you. ;)
3. Shrimp: Add prepared shrimp to hot skillet. Sprinkle with curry powder, as well as salt and sugar if using. Cook until just barely opaque, stirring constantly to prevent burning. About 1 - 2 minutes. You don't want them cooked all the way through so they will finish in the sauce without becoming tough/chewy. Transfer shrimp to bowl along with any liquids in skillet and set aside. Note: you will have some curry stick in the skillet. This is good for adding flavor to the sauce. :)
4. Sauce: Maintain skillet over medium heat. Add olive oil for sauce and again heat to shimmering but not smoking. Add onion and sautee until it begins to soften, stirring frequently. About 2 minutes. Add garlic and sauce spice mix. Sautee until fragrant, stirring constantly so spices and garlic do not burn. About 2 minutes more.
5. Sauce: Add tomato sauce. Stir to combine everything, scraping the bottom of the pan to deglaze and pick up all the yummy bits that have stuck so far. Bring to a boil. Reduce heat and simmer, uncovered, until sauce has reduced and thickened, stirring frequently. About 10 - 15 minutes.
6. Sauce: When sauce has thickened add paprika, sugar and coconut milk. Stirring well to incorporate. Taste and adjust seasoning for heat, sweet and salt to your liking. Simmer 10 minutes more, stirring almost constantly. Add shrimp, Stir to coat, turn heat down to medium low (simmering should slow), cover and let cook untouched for 5 minutes more.
7. Finish: Serve over a bed of fresh jasmine rice along side a nice vegetable curry, such as my curry potatoes with peas and carrots. Enjoy!
8. Note 1: Start with just 1/2 tsp of cayenne in the spice mix if you want less heat. We go for the full tsp because it's about a nice, medium heat. If you want it REALLY hot, add up to an extra 1/2 tsp cayenne and use hot curry powder on your shrimp.
9. Note 2: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream. The brand I buy comes in a small carton in the health food section of my local grocery store. If you cannot find culinary coconut milk a can of regular unsweetened coconut milk will do, but you may need to simmer longer to thicken your sauce back up. And no matter what, always shake your coconut mill vigorously before using because it does separate into the solids and liquids in the can/carton.

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Quick Shrimp Tikka Masala. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!