You’ve probably already gathered that I am a huge ethnic foods fan- Thai and Indian being two of my favorites! And it works out well that a lot of the dishes in both groups are naturally gluten AND dairy free. I was originally going to make a Shrimp Fajita Skillet tonight until I realized I was out of cumin. (Kinda tough to make a fajita seasoning without it!) SO…I decided to improvise. This dish turned out SO GOOD so I decided it was worth a post. Others need to experience these flavors. This dish is Whole30, paleo, dairy free, gluten free…all the “frees”, and it takes less than 30 mins to make. Anddd it’s made in one pan. Can’t beat it! This can be served over caulirice if you want something Whole30 friendly, or regular/basmati rice if that’s your thing! Enjoy…this one is sure to be a crowd pleaser 🙂

Also, Garam Masala is an Indian spice combo that can be found in most grocery stores. You can definitely make this dish with chicken or beef, too. Feel free to get creative!

Whole30 Shrimp Tikka Masala

A gluten and dairy free savory/spicy dish with lots of Indian flavors!
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Ingredients

  • 2 tbsp olive oil, divided
  • 1 lb fresh or frozen shrimp, uncooked - peeled and tails removed
  • 1 medium onion, sliced
  • 1-2 peppers, red/yellow...sliced - these are optional! sub another onion if you don't use these
  • 4 cloves minced garlic
  • 2 tsp garam masala
  • 1.5 tsp ground ginger
  • 1.5 tsp curry powder
  • 1 tsp tumeric
  • 1 tsp chili powder
  • 1/2 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1 can diced tomatoes, 15 oz - use tomato sauce if you don't like chunks!
  • 1 can full fat coconut milk

Instructions
 

  • Heat 1 tbsp olive oil over medium heat. Add thawed shrimp and a few shakes of salt and pepper. Cook for 2-3 mins on each side until pink throughout and no longer opaque. Remove from the pan and set aside.
  • In the same pan, heat the remaining 1 tbsp olive oil. Add onions and peppers and garlic. Saute 3-4 mins until they begin to soften. Add all of the spices. Stir another 1-2 minutes.
  • Add diced tomatoes and coconut milk and give it a good stir to combine everything. Add the shrimp back to the pan and let it simmer 10-15 mins on low while you make your rice. Enjoy!