Keto Tandoori Shrimp
Fire up your skillet for this irresistible Keto Tandoori Shrimp recipe, where bold Indian flavors meet low-carb perfection! Juicy shrimp are marinated in a rich blend of full-fat Greek yogurt, vibrant spices like turmeric, paprika, garam masala, and a hint of cayenne for a subtly spicy kick. This quick and easy dish comes together in just 25 minutes, including cooking time, making it perfect for weeknight dinners or meal prep. Whether you enjoy these flavorful shrimp on their own, over a bed of cauliflower rice, or paired with a crisp green salad, this recipe is a keto-friendly delight that doesn't skimp on taste. Garnished with fresh cilantro and served with a squeeze of lemon, this dish is both visually stunning and packed with zesty aromas. Quick, healthy, and utterly delicious, this Keto Tandoori Shrimp is bound to become a weeknight favorite!
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Recipe Information
Ingredients
- 500 grams Raw shrimp (peeled and deveined)
- 120 grams Full-fat Greek yogurt (unsweetened)
- 2 tablespoons Lemon juice
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 2 teaspoons Fresh garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil (or avocado oil for higher smoke point)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large bowl, mix together the Greek yogurt, lemon juice, turmeric, paprika, cumin powder, coriander powder, garam masala, minced garlic, grated ginger, cayenne pepper, and salt to create the tandoori marinade.
Add the shrimp to the marinade and toss until they are evenly coated. Cover the bowl and let the shrimp marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
Heat a large skillet or grill pan over medium-high heat. Add the olive oil and allow it to warm up.
Add the marinated shrimp to the skillet in a single layer (work in batches if needed) and cook for 2-3 minutes on each side, or until the shrimp are opaque and fully cooked through.
Remove the cooked shrimp from the skillet and plate them. Garnish with freshly chopped cilantro and serve with lemon wedges on the side.
Enjoy this Keto Tandoori Shrimp dish on its own or with a side of cauliflower rice or a simple green salad.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
