Whole30 Tandoori Shrimp
Elevate your meal prep with Whole30 Tandoori Shrimp, a vibrant and healthy twist on the classic Indian dish that’s perfect for your Whole30 journey. Featuring succulent shrimp marinated in a rich blend of coconut milk, fresh lemon juice, aromatic spices like turmeric, cumin, and coriander, as well as garlic and ginger, this recipe brings bold flavors without sacrificing nutritional goals. Quick to prepare with a total cooking time of just 6 minutes, these shrimp are grilled to perfection, delivering a smoky, charred undertone that pairs beautifully with the fresh cilantro garnish and zesty lemon wedges. This gluten-free, dairy-free, and Whole30-compliant recipe is perfect for busy weeknights and works wonderfully as a standalone dish or alongside a crisp salad and roasted vegetables.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 0.5 cup coconut milk (full-fat, unsweetened)
- 2 tbsp lemon juice (freshly squeezed)
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional, for spice)
- 0.75 tsp salt
- 0.5 tsp ground black pepper
- 1 tbsp olive oil
- 2 tbsp fresh cilantro, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
In a large bowl, combine coconut milk, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper (if using), salt, and black pepper. Whisk until smooth to create the marinade.
Add the shrimp to the marinade, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours.
Preheat a grill or grill pan over medium-high heat. Lightly brush the grill grates or pan with olive oil to prevent sticking.
Remove the shrimp from the marinade, allowing any excess to drip off, and arrange them on skewers, if desired. (Skip skewers if using a grill pan.)
Grill the shrimp for 2-3 minutes on each side, or until they are opaque and cooked through. Avoid overcooking as shrimp can become rubbery.
Transfer the shrimp to a serving platter. Garnish with fresh cilantro and serve with lemon wedges on the side.
Enjoy your Whole30 Tandoori Shrimp as a standalone dish or pair it with a fresh salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.9 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1935 mg | 41% | |
*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.
