Soy-Free Tandoori Shrimp
Savor the vibrant flavors of this Soy-Free Tandoori Shrimp, a mouthwatering take on the classic tandoori dish without any soy-based ingredients. Featuring succulent shrimp marinated in a rich blend of aromatic spices, zesty lemon juice, and creamy soy-free yogurt alternatives like coconut or almond yogurt, this recipe delivers a bold, tangy taste. Quick and easy to prepare, this dish comes together in under 30 minutes of active cooking, making it perfect for weeknight dinners or impressive gatherings. The shrimp are grilled to perfection, achieving a smoky char that pairs beautifully with fresh cilantro and lemon wedges for garnish. Serve alongside fluffy rice, warm naan, or a crisp salad for a well-rounded and gluten-free meal that's bursting with Indian-inspired goodness.
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Recipe Information
Ingredients
- 1 pound Large raw shrimp (peeled and deveined, tails on)
- 1 cup Plain full-fat yogurt (unsweetened and soy-free, such as coconut or almond yogurt)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cayenne pepper
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 2 tablespoons Cooking oil (such as avocado or vegetable oil)
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 pieces Lemon wedges (optional, for garnish)
Instructions
In a large mixing bowl, combine the soy-free plain yogurt, garlic, ginger, paprika, cumin, coriander, turmeric, cayenne pepper, lemon juice, and salt. Mix well to create a smooth marinade.
Add the shrimp to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates or pan with the cooking oil to prevent sticking.
Remove the shrimp from the marinade, letting any excess drip off, and thread them onto skewers if desired (wooden skewers should be soaked in water for 30 minutes beforehand).
Grill the shrimp for 2-3 minutes on each side, or until they turn pink, become opaque, and develop a slight char. Do not overcook, as the shrimp can become rubbery.
Once cooked, remove the shrimp from the grill and place them on a serving platter.
Garnish with fresh cilantro and serve with lemon wedges on the side. Pair with naan, rice, or salad for a complete meal.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1658 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.
