Low Carb Tandoori Shrimp
Bring the vibrant flavors of India to your table with this Low Carb Tandoori Shrimp recipe! Perfectly spiced and incredibly juicy, these shrimp are marinated in a rich blend of Greek yogurt, garlic, ginger, and traditional tandoori masala, ensuring bold flavor in every bite. Quick to prepare and cook, this dish is ready in under 30 minutes of active time, making it an ideal choice for weeknight dinners or an easy entertaining option. Grilled or broiled to perfection, these tender shrimp are a low-carb delight that's both healthy and satisfying. Serve them with a side of refreshing salad or low-carb cauliflower rice for a well-balanced, flavorful meal. Garnished with fresh cilantro, this recipe combines ease, nutrition, and irresistible taste—perfect for shrimp lovers and Indian food enthusiasts alike!
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Recipe Information
Ingredients
- 1 lb Shrimp, peeled and deveined
- 0.5 cup Greek yogurt, plain (unsweetened, full-fat)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Lemon juice, freshly squeezed
- 1.5 tablespoons Tandoori masala spice mix
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (for grilling or broiling)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a mixing bowl, combine the Greek yogurt, garlic, ginger, lemon juice, tandoori masala spice mix, ground cumin, paprika, turmeric powder, salt, and black pepper.
Mix the marinade thoroughly until smooth and well incorporated.
Add the shrimp to the marinade and toss until all the shrimp are evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours for deeper flavor.
If using skewers, soak wooden skewers in water for 20-30 minutes to prevent them from burning. Alternatively, you can use metal skewers or cook the shrimp directly on a grill pan or baking sheet.
Preheat your grill or broiler to medium-high heat. Lightly oil the grates or pan with olive oil to prevent sticking.
Thread the marinated shrimp onto the skewers (if using) or place them directly on the grill or pan. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
Remove the shrimp from the grill or broiler and let rest for 1-2 minutes.
Garnish with freshly chopped cilantro, if desired, and serve immediately with a side of salad or low-carb cauliflower rice.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.4 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1653 mg | 35% | |
*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.
