Paprika Shrimp Tikka Masala

September 21, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 5 minutes
  • Cook time 12 minutes
  • 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

What You'll Need
  • For the Marinade:
  • 1 pound shrimp, peeled and deveined, preferably with tail on (thawed, if using frozen)
  • 2 tablespoons paprika (regular or combination of smoked and regular)
  • ¼ - ½ teaspoons red pepper flakes (optional, for additional heat)
  • ¾ teaspoons salt
  • ¼ teaspoons peppercorns, crushed
  • 2 tablespoons ghee, butter, or oil

  1. In a large mixing bowl, mix the shrimp with all the ingredients of the marinade.
  2. 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.
  3. 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.
  4. The sauce should have a nice gravy consistency, if it’s too thick add some stock or water. Adjust salt to taste.
  5. 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.
  6. 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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