Shrimp Tikka Masala Sandwich

Meet your new favorite shrimp sandwich recipe: the Shrimp Tikka Masala Sandwich. It’s bold, buttery, and full of unexpected flavor. Think juicy shrimp seasoned with smoky paprika, layered over caramelized onions, crisp cabbage, and slathered in rich tikka masala sauce, all tucked into a warm, toasted brioche bun. It’s the kind of sandwich that makes lunchtime feel like a culinary escape.

This shrimp sandwich recipe uses one skillet and a jar of tikka masala sauce, so it’s easy enough for a weeknight but special enough for a weekend lunch. If you love cooking with shrimp as much as I do, you’ll find plenty more ideas in my shrimp recipes collection.

Why You’ll Love This Shrimp Tikka Masala Sandwich

• Big flavor, little effort: A jar of tikka masala sauce does the heavy lifting, so you get rich, spiced flavor without simmering a sauce from scratch.
• One skillet: The shrimp and the caramelized onions cook in the same pan, which keeps cleanup quick.
• A fun fusion: Indian-inspired spices meet sandwich-shop comfort in every bite.
• So much texture: Juicy shrimp, sweet soft onions, crunchy slaw and a crisp toasted bun all in one sandwich.

Before You Get Started

• Dry the shrimp: Use fresh, deveined shrimp and pat them dry to help them sear better in the pan.
• Pick a good sauce: Look for a high-quality jarred tikka masala sauce, or use homemade if you have some on hand.
• Don’t rush the onions: Don’t skip caramelizing the onions. It adds a sweet, savory depth that ties everything together.
• Toast at the last minute: Be sure to broil the brioche buns right before assembling to keep them warm and crisp.

Ingredients Needed to Make This Shrimp Sandwich Recipe

You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:

• Raw shrimp: Peeled and deveined. One pound is all you need.
• Tikka masala sauce: An 8.5-ounce jar of your favorite store-bought sauce, or homemade.
• Cabbage slaw mix: Shredded cabbage adds fresh crunch and color.
• Brioche buns: Soft and buttery, they toast up beautifully under the broiler.
• Yellow onion: Thinly sliced and caramelized until sweet and golden.
• Paprika: Gives the shrimp a smoky, warm flavor.
• Salt and pepper: To season the shrimp.
• Unsalted butter: For searing the shrimp, caramelizing the onions and buttering the buns.
• Olive oil: Cooks alongside the butter so it doesn’t burn.

How to Make a Shrimp Tikka Masala Sandwich

Step 1: Sear the Shrimp

Wash and pat dry the shrimp. In a skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shrimp, season with salt, pepper, and paprika. Cook for 2 minutes on each side, then remove and set aside.

Step 2: Caramelize the Onions

In the same pan, add another tablespoon butter and olive oil. Add sliced onion and caramelize until golden and soft.

Step 3: Toast the Brioche Buns

While the onions cook, butter the brioche buns and toast under the broiler for about 3 minutes, until golden.

Step 4: Assemble the Sandwiches

To assemble, spread tikka masala sauce on each bun. Add caramelized onions, a handful of cabbage mix, and cooked shrimp.

Step 5: Close and Serve

Close it up and enjoy while warm.

What to Serve With a Tikka Masala Sandwich

Keep it simple with a scoop of extra slaw on the side, or make it a meal with a batch of crispy fried yuca fries. A tall glass of frozen mango lemonade is a refreshing match for the warm tikka masala spices.

What People Ask About Shrimp Sandwiches

Can I use pre-cooked shrimp for this shrimp sandwich recipe?

Yes, but reduce the cooking time and just warm them through with the seasoning.

What’s a good slaw mix?

Any shredded cabbage blend works. Try one with carrots or red cabbage for added crunch and color.

Can I use naan instead of brioche buns?

Absolutely. Naan gives it a more traditional twist and holds the flavors beautifully.

Can I make this tikka masala sandwich ahead of time?

It’s best assembled right before eating so the bun stays crisp. You can sear the shrimp and caramelize the onions up to a day ahead, store them separately in the fridge, then warm them gently and assemble.