Paleo: 10-Minute Shrimp Tikka Masala
with Sautéed Broccoli & Peas
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
Time for a masala moment? Reenergize with this simple shrimp curry that’s good to go in just 10 minutes. To make the vibrant sauce, you’ll use a custom blend of Indian-inspired spices, minced ginger, freshly chopped tomato and some of our good ol’ tomato sauce—showing off another of its countless uses. Add sautéed broccoli florets, green peas and a generous handful of shrimp to the pan, along with a touch of cream to rich it up. A quickie but a goodie!
We will send you:
- 450g Shrimp (BAP-certified)
- 15ml Minced garlic
- 15ml Ginger paste
- 1 Scallion
- 1 Tomato
- 200g Broccoli florets
- 150g Green peas
- 100ml Tomato sauce
- 60ml Heavy cream
- 9g Time for Tikka spices (sea salt, garlic purée, ginger purée, paprika, coriander, cumin, turmeric, black peppercorns, cinnamon, star anise, fennel)
Contains: Milk, Shrimp
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Large pan
Total Fat
23 g
Saturated Fat
8 g
Sodium
2150 mg
Total Carb
31 g
Sugars
9 g
Protein
40 g
Fibre
9 g
Preparation
Roast the broccoli
Roughly chop the broccoli. In a large pan, heat a drizzle of oil on medium-high. Add the broccoli, 2 tbsp water (double for 4 portions) and ⅓ of the spices. Cook, partially covered, stirring occasionally, 5 to 7 min., until beginning to brown; season with S&P.
Start the sauce
Meanwhile, medium-dice the tomato. Thinly slice the scallion, separating the white bottom and green top. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the ginger, garlic and white bottom of the scallion. Sauté, 30 sec. to 1 min., until fragrant. Add the tomato, tomato sauce and ⅓ of the remaining spices. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened; season with S&P.
Cook the shrimp & finish the sauce
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of sauce, add the cream, peas, broccoli, ½ cup water (double for 4 portions) and shrimp. Cook, stirring frequently, 3 to 4 min., until the shrimp* are opaque and cooked through.
Plate your dish
Divide the shrimp and sauce between your bowls. Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
