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+ servings

Whole30 Shrimp Tikka Masala

A gluten and dairy free savory/spicy dish with lots of Indian flavors!
5 from 1 vote
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  • 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


  • 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!


Calories: 399kcal, Carbohydrates: 14g, Protein: 27g, Fat: 29g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 183mg, Sodium: 306mg, Potassium: 856mg, Fiber: 3g, Sugar: 4g, Vitamin A: 492IU, Vitamin C: 38mg, Calcium: 144mg, Iron: 6mg