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Prep time
5 minutes
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Cook time
12 minutes
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Serves
4
Author Notes
Traditionally grilled in an Indian clay oven and often with food colors, I love using Paprika as it not only gives it a nice colour but also a lovely flavor. It’s fantastic grilled, broiled or pan seared. The combination of the charred shrimp with Masala Mama’s luscious Tikka Masala sauce is unbeatable. I love making a kachumbar raita with it and having it with slightly burnt naan! —MasalaMama
Ingredients
- For the Marinade:
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1 pound
shrimp, peeled and deveined, preferably with tail on (thawed, if using frozen)
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2 tablespoons
paprika (regular or combination of smoked and regular)
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¼ - ½ teaspoons
red pepper flakes (optional, for additional heat)
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¾ teaspoons
salt
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¼ teaspoons
peppercorns, crushed
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2 tablespoons
ghee, butter, or oil
Directions
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In a large mixing bowl, mix the shrimp with all the ingredients of the marinade.
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Grill, broil or pan sear the shrimp, it should get a gentle char, but be careful not to overcook as it can become rubbery. Set aside.
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In a large pan (if you pan seared the shrimp, you can use the same pan), add Masala Mama Tikka Masala Simmer Sauce and cream/coconut milk and simmer for 5 minutes.
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The sauce should have a nice gravy consistency, if it’s too thick add some stock or water. Adjust salt to taste.
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Stir in the grilled shrimp. Cook for a couple of minutes till everything is nice and hot. Garnish with cilantro and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.
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TIP: Heat naan on a hot cast iron skillet or directly on the flame till it gets a few brown spots and top it with some butter.
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