Creamy Tomato Masala Shrimp

by Josiah Citrin

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Soy Free

Tree Nut Free

Peanut Free

Gluten Free

Corn Free

Chef Josiah reimagines a takeout favorite with this creamy, spiced tomato shrimp curry, inspired by the flavors of tikka masala. The sauce is built with onion, ginger, garlic, carrot, serrano, garam masala, and tomato paste, then finished with lime and fresh herbs for brightness. Served over buttery turmeric rice with sweet peas, and paired with cumin-roasted cauliflower and tender baby spinach, it’s a warm, well-balanced bowl.

Nutritional facts

Protein

28g

Carbs

46g

Calories

670kcal

Fat

39g

Ingredients

Shrimp, Heavy Cream, Cauliflower, Long Grain White Rice, Baby Spinach, Peas, Onion, Lemon Juice, Carrots, Extra Virgin Olive Oil, Tomato Paste, Butter, Lime Juice, Garam Masala, Canola and Olive Oil Blend, Kosher Salt, Ginger, Garlic, Cilantro, Serrano Peppers, Italian Parsley, Turmeric, Paprika, Cumin, Coriander, Crushed Red Pepper

Contains milk, shrimp.

Reviews

4.1

Based on 15 reviews

WOW - loved this! The shrimp melt in the mouth. A wonderful sauce. Very fresh vegetables and rice. Will definitely re-order.

John · 04/20/26

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About Josiah Citrin

Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with over 35 years of experience. He is the chef and owner of Santa Monica’s highly acclaimed, two Michelin-starred Mélisse, one Michelin-starred Citrin, Charcoal Venice, and Augie’s on Main. He also co-owns the sibling restaurants Dear John’s and Dear Jane’s. Additionally, Citrin operates Openaire at the Line Hotel. His culinary philosophy, “In Pursuit of Excellence,” sets the standard for all his concepts, whether fine dining or casual.
Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Their knowledge, combined with his excitement for cooking and business, led him to pursue a culinary career. Citrin moved to Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking.