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20 minutes

Shrimp Tikka Masala

with Roasted Broccoli & Peas

Cooking time

20 minutes




420 /serving

Got time for a masala moment? Reenergize with this simple shrimp curry that’s good to go in just 20 minutes. To make the vibrant sauce, you’ll use a custom blend of Indian-inspired spices, ginger, freshly chopped tomatoes and some of our good ol’ tomato sauce—showing off another of its countless uses. Add roasted broccoli, green peas and shrimp to the pan, along with a touch of cream for luxury. A quickie but a goodie.

We will send you:

  • 340g Shrimp (high-protein serving)
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Scallion
  • 2 Tomatoes
  • 300g Broccoli florets
  • 75g Green peas
  • 100ml Tomato sauce
  • 60ml Heavy cream
  • 8.5g 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
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
8 g
1790 mg
Total Carb
30 g
9 g
32 g
8 g
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Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, flipping halfway, 14 to 18 min., until tender.
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Start the tikka masala
Medium-dice the tomatoes. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the ginger, garlic and white bottom of the scallion, 30 sec. to 1 min., or until fragrant. Add the tomatoes, tomato sauce and remaining spices. Reduce the heat and simmer, 2 to 3 min., or until the sauce has slightly thickened; season with S&P.
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Finish the tikka masala
Pat the shrimp dry with paper towel and remove the shells from the tails if desired. To the pan of sauce, add the shrimp, cream, peas, broccoli and ½ cup water (double for 4 portions). Simmer, stirring frequently, 3 to 4 min., until the shrimp* are opaque and cooked through.
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Plate your dish
Divide the tikka masala between your bowls. Garnish with the green top of the scallion. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.