Skillet shrimp tikka masala


  • Prep Time10 mins
  • Total Time35 mins
  • Makes4 to 6 servings
Skillet shrimp tikka masala

Photo, Erik Putz.

Chatelaine Triple Tested

On busy nights one-pan wonders bring big flavours to the dinner table (with less mess!)


  • 1 tbsp olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 3/4 cup quick-cooking brown rice

  • 1 400-mL jar tikka masala sauce

  • 1 red bell pepper, chopped (2 cups)

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1 cup water

  • 1 cup frozen peas

  • 4 cups baby spinach

  • 450 g large frozen shrimp, thawed and peeled


  • HEAT oil in a large frying pan over medium. Add onion and garlic. Cook until soft, 4 min. Stir in rice, tikka masala, bell pepper, salt, pepper and water. Bring to a boil. Reduce heat to medium-low. Cover and simmer until rice is almost cooked, about 15 min.

  • STIR in peas, spinach and shrimp. Cover and continue to cook until shrimp turn pink and rice is cooked, 5 to 6 min.

Chatelaine Quickies: Cold Noodles with shrimp and peaches

Nutrition (per serving)

Calories 238, Protein 19g, Carbohydrates 22g, Fat 9g, Fibre 4g, Sodium 453mg.
Excellent source of vitamin C.

Kitchen Tip: We used Uncle Ben’s Wholegrain Brown Rice, which cooks in 20 min.