Shrimp tikka masala with basmati rice, peas, and chard

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp tikka masala with basmati rice, peas, and chard

Soy-Free, Gluten-Free, Dairy-Free

2 Servings, 520 Calories/Serving

25–40 Minutes

Our mild house-made masala marinade makes it quick and easy to throw together this healthy version of a curry-house classic.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup basmati rice
  • ⅓ cup organic peas
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • Sunbasket masala marinade (water - curry powder - dried New Mexican chiles - ginger - garlic - turmeric)
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh cilantro
  • 5 ounces organic chopped chard

Nutrition per serving

Calories: 520, Protein: 23g (46% DV), Fiber: 6g (24% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4g, Saturated Fat: 1.5g (8% DV), Cholesterol: 140mg (47% DV), Sodium: 780mg (33% DV), Carbohydrates: 67g (22% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, stir in the peas, and season to taste with salt and pepper. Cover and keep warm.
While the rice cooks, prepare the shrimp.


Marinate the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
In a medium bowl, stir together the masala marinade and ¼ cup [½ cup] water. Add the shrimp, season with salt and pepper, and toss to coat.
While the shrimp marinate, prepare the remaining ingredients.


Prep the remaining ingredients; cook the shrimp

  • Cut the lemon into wedges for garnish.
  • If desired, strip the cilantro leaves from the stems; coarsely chop half the cilantro and set aside the remaining sprigs or leaves for garnish.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the shrimp and marinade and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.


Cook the chard

In the same pan used for the shrimp, warm 1 tablespoon [2 TBL] oil over medium heat until hot but not smoking. Working in batches if needed, stir in the chard and chopped cilantro, season with salt and pepper, and cook until the chard is just wilted, 1 to 2 minutes. Remove from the heat.


Transfer the rice to individual plates. Top with the shrimp and garnish with the cilantro sprigs or leaves. Serve the chard and lemon wedges on the side.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Line a plate with paper towels for the shrimp.
  • Measure the water for the marinade.
  • Garnish the tikka masala with cilantro.