Shrimp Tandoori Recipe
Shrimp marinated and grilled with herbs and spices.
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Ingredients
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Marinade
To Grill / Finish
Method
Marinade
- 1
Prepare shrimp
Rinse the shrimp under cold water, pat dry with paper towels, and remove the vein if not already deveined. Leave tails on for presentation. Make 2–3 shallow diagonal slits on the shrimp surface with a sharp knife so the marinade penetrates.
- 2
Make marinade
In a mixing bowl combine yogurt, lemon juice, ginger paste, garlic paste, vegetable oil, tandoori masala, ground cumin, ground coriander, paprika, chili powder, salt, black pepper, crushed kasuri methi (if using), and red food coloring (if using). Whisk until smooth and homogenous.
- 3
To Grill / Finish
- 4
Preheat grill or broiler
If using an outdoor grill, preheat to medium-high (about 400–450°F / 200–230°C). If using an oven broiler, move the rack 6 inches from the broiler and preheat the broiler.
- 5
- 6
Grill or broil
Oil the grill grates or line a broiler pan with foil and brush lightly with oil. Place skewers on the grill or under the broiler. Cook 2–3 minutes per side, turning once, until shrimp are opaque and just cooked through (internal temperature ~120–125°F / 49–52°C) and lightly charred at the edges. Total cook time should be about 4–6 minutes depending on shrimp size.
- 7
Baste (optional)
During the last minute of cooking, baste the shrimp with melted butter or ghee for extra gloss and flavor.
- 8
Rest and garnish
Remove skewers from heat and let rest 1–2 minutes. Transfer shrimp to a serving platter, sprinkle with chopped cilantro and serve with lemon wedges for squeezing over the shrimp.