Jul 14 2026
Restaurants›Maiwand Grill›Tandoori Shrimp Recipe

Tandoori Shrimp Recipe

Inspired by Maiwand Grill
Time1h
Serves4

Savor tandoor-cooked jumbo shrimp, marinated in Afghan spices. All entrées come with tandoori naan, rice, a side salad, and cilantro yogurt sauce.

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Ingredients

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For the Tandoori Shrimp

For the Tandoori Naan

For the Side Salad

For the Cilantro Yogurt Sauce

Method

For the Tandoori Shrimp

  1. 1

    Prepare the Marinade

    In a large bowl, combine plain yogurt, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, cayenne pepper, lemon juice, salt, and black pepper. Mix well until all ingredients are fully integrated.

  2. 2

    Marinate the Shrimp

    Add the jumbo shrimp to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

  3. 3

    Cook the Shrimp

    Preheat your grill or oven to medium-high heat. Thread the marinated shrimp onto skewers and brush them lightly with vegetable oil. Grill for 3-4 minutes on each side until they are opaque and slightly charred.

For the Tandoori Naan

  1. 4

    Activate the Yeast

    In a small bowl, dissolve the active dry yeast and sugar in 3 tablespoons of warm water. Let it sit for about 5-10 minutes until frothy.

  2. 5

    Make the Dough

    In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture, plain yogurt, and olive oil. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.

  3. 6

    Let it Rise

    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

  4. 7

    Cook the Naan

    Preheat a cast-iron skillet or tandoor over high heat. Divide the dough into small balls, roll them out into ovals, and cook each naan for 1-2 minutes on each side until puffed and golden.

For the Side Salad

  1. 8

    Prepare the Salad

    In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  2. 9

    Dress the Salad

    In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.

For the Cilantro Yogurt Sauce

  1. 10

    Make the Sauce

    In a medium bowl, combine plain yogurt, finely chopped cilantro, lemon juice, and salt. Mix well until smooth.

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