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Preparation
Step 1
Put the rice and coconut cream in a pan with 400ml cold water. Bring to the boil over high heat, then reduce to low. Simmer, covered with a lid, for 10 minutes. Remove from the heat and leave covered for 10 minutes. Fluff up with a fork when ready to serve.
While the rice cooks put the shrimp, tikka masala, and yogurt in a bowl. Coat well. Skewer the shrimp onto metal or bamboo sticks.
Step 2
Oil a hot griddle pan then cook the shrimp for 2-3 minutes on each side until charred on the outside and cooked through. Squeeze with lime juice. Serve
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