Skillet shrimp tikka masala

Prep 10 min
Total 35 min
Serves 4 to 6

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



1 tbsp
medium onion, chopped
garlic cloves, minced
3/4 cup
quick-cooking brown rice
1 400-mL jar
tikka masala sauce, such as Patak's Original
red bell pepper, chopped (2 cups)
1/4 tsp
1/4 tsp
1 cup
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.


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



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

Chatelaine Quickies: Cold Noodles with shrimp and peaches

Issue: October 2017

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Photo credit: Photo, Erik Putz.

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