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Tandoori Shrimp Recipe

The key to this recipe lies in the marinade. Freshly made tandoori marinade is always the best, but store bought tandoori paste or powder will be just as delicious and of course, easy.

TANDOORI SHRIMPS (or Tandoori Prawns)


2 lbs of large shrimp, peeled & de-veined, tail-on
lemon wedges for garnish
oil (vegetable or canola)
metal or wooden skewers


For the Tandoori Marinade:

5-6 garlic cloves, finely minced
1 piece of ginger, peeled and finely minced (about 1 inches in length)
3 cups of plain yogurt
2 small green chilies, finely minced
Juice of 1 lemon
3 tbsp tandoori paste OR 4 tbsp tandoori masala powder (given below)
salt and pepper to taste


Tandoori Masala (Powder)

2 tbsp garam masala
2 tbsp ground cumin
1 tbsp ground coriander
4 tsp smoked Spanish paprika
2 tsp ground dried fenugreek leaves (methi powder)
1 tsp turmeric
tsp red chili powder


Combine all of the ingredients above and store in an airtight container for 4-6 weeks.


**Soak the wooden skewers in enough water to cover for at least 30 minutes.

To make the Tandoori Shrimp:

Whisk together the marinade ingredients until smooth and add the shrimp. Mix well to coat the shrimp evenly, a plastic zip bag works well (and no messy clean up) and refrigerate. I highly recommend marinating the shrimp for at least 15-20 minutes, refrigerated. This will allow the marinade time to season the shrimp and give it that characteristic tandoori flavor.

Remove the shrimp and remove any excess marinade before cooking, discard the marinade. Thread the shrimp carefully onto the skewers. This recipe works best on a grill but can also be done in the oven. If you are grilling the shrimp on a grill or barbeque, grill on medium high until fully cooked. The shrimp should be browned on the outside but deliciously tender on the inside.

If you are using an oven, preheat the oven to 400 degrees F. On a foil lined baking sheet (sprayed lightly with cooking spray), place your skewered shrimp in a single even layer and drizzle very lightly with oil. Broil for just for 2-3 minutes, turn the shrimp over and cook for another minute. Check to make sure the shrimps are fully cooked through; they should be evenly browned on the outside but moist and tender on the inside. Squeeze fresh lemon juice on top and garnish with extra lemon wedges. This can be served with a cool and refreshing yogurt dip (yogurt with either finely chopped fresh cilantro leaves or finely chopped fresh mint leaves).

 photo TandooriShrimp.jpg

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Content copyright © 2018 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.


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