Tandoori Grilled Shrimp
Elevate your next grilling session with this flavorful Tandoori Grilled Shrimp recipe, a vibrant fusion of bold Indian spices and tender seafood. Succulent shrimp are marinated in a rich blend of creamy Greek yogurt, ginger, garlic, and aromatic spices like garam masala, cumin, coriander, and paprika, with a hint of heat from optional cayenne pepper. After soaking up the tangy lemon juice and spice-infused marinade, the shrimp are quickly grilled to perfection, resulting in a smoky, slightly charred finish that’s irresistibly juicy. Ready in just 30 minutes of marinating and 10 minutes of cooking, this dish is ideal for weeknight dinners or summer gatherings. Serve these skewered delights with fresh cilantro, lemon wedges, or a refreshing mint chutney, and watch them disappear in minutes! Perfect for fans of Indian cuisine, this recipe will wow your guests with its vibrant flavors and ease of preparation.
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Recipe Information
Ingredients
- 500 grams Large shrimp (peeled and deveined)
- 120 grams Greek yogurt (plain, full-fat)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (finely chopped, for garnish)
Instructions
Start by cleaning and preparing the shrimp. Ensure they are peeled, deveined, and well dried with a paper towel.
In a large mixing bowl, add the Greek yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, garam masala, paprika, cayenne pepper (if using), turmeric powder, vegetable oil, and salt.
Whisk the marinade until smooth and well combined.
Add the shrimp to the bowl and toss gently to coat them with the marinade evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for the flavors to infuse.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Thread the marinated shrimp onto skewers if desired, leaving a little space between each shrimp for even cooking. If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
Place the shrimp on the hot grill and cook for 2-3 minutes on each side, or until they turn opaque, pink, and slightly charred. Be careful not to overcook as shrimp can become rubbery.
Remove the shrimp from the grill and transfer to a serving plate.
Garnish with freshly chopped cilantro and serve hot with lemon wedges or a side of mint chutney.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 443 mg | 9% | |
*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.
