Hey there! I’m super excited to share everything I know about tandoori shrimp with you today. As someone who’s absolutely obsessed with Indian cuisine, I’ve spent countless hours perfecting this dish in my kitchen. Let me tell you – it’s a game-changer!
What Makes Tandoori Shrimp So Special?
Tandoori shrimp is basically succulent shrimp marinated in a flavor-packed yogurt mixture with aromatic Indian spices, then cooked at high heat The result? Tender, smoky, and absolutely delicious shrimp that’ll make your taste buds dance!
The Magic Behind the Name
The word “tandoori” comes from “tandoor” – a traditional clay oven used in Indian cooking. These ovens get crazy hot (like, 900°F hot!) and give the food this amazing smoky flavor that’s hard to beat. While most of us don’t have a tandoor at home (wouldn’t that be nice?), we can still create awesome tandoori shrimp using our regular ovens or grills.
The Essential Ingredients
Here’s what you’ll need to make killer tandoori shrimp
The Star Players
- Large or jumbo shrimp (16/20 or 21/25 count)
- Greek yogurt (the thick stuff works best!)
- Fresh ginger and garlic
- Lemon juice
- Your spice squad (more on that below)
The Magical Spice Blend
- Garam masala
- Turmeric
- Chili powder
- Coriander
- Cumin
- Salt to taste
How to Make Amazing Tandoori Shrimp
The Marinade Magic (30 mins – 2 hours)
- Mix yogurt with all those lovely spices
- Add minced ginger and garlic
- Squeeze in some fresh lemon juice
- Toss your shrimp in this flavor party
- Let it chill and soak up all that goodness
Cooking Methods (Pick Your Favorite!)
On the Grill
- Heat to medium-high (around 400-450°F)
- Thread shrimp onto skewers
- Grill 2-3 minutes per side
- Brush with oil while grilling
In the Oven:
- Preheat to 400°F
- Spread shrimp on a baking sheet
- Bake for 6-8 minutes
- Broil for extra char (optional but recommended!)
Pro Tips from My Kitchen to Yours
- Pat your shrimp dry before marinating – trust me, it makes a difference!
- Don’t marinate longer than 2 hours (the acid in the yogurt can make shrimp mushy)
- Keep those tails on for prettier presentation
- Using wooden skewers? Soak ’em in water first!
What to Serve with Your Tandoori Shrimp
I love serving tandoori shrimp with:
- Fluffy basmati rice
- Warm naan bread
- Cooling cucumber raita
- Grilled veggies
- Fresh lime wedges
- Chopped cilantro
Storage Tips
- Keep leftovers in an airtight container
- Good in the fridge for 3-4 days
- Best eaten within first 2 days
- Not great for freezing after cooking
Why You’ll Love This Recipe
- Ready in under 30 minutes (not counting marination)
- Perfect for both casual dinners and fancy parties
- Healthier than many other Indian dishes
- Super impressive but actually pretty easy
- Customizable heat level
Common Questions I Get Asked
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely and pat dry first.
Q: No Greek yogurt? No problem?
A: Regular yogurt works too – just strain it first to remove extra liquid.
Q: How spicy is it?
A: You control the heat! Adjust the chili powder to your taste.
Happy cooking, friends! And remember – don’t be afraid to experiment with the spices until you find your perfect blend. That’s half the fun! ✨
Search form Search this site
Indian-style grilled shrimp is flavored with a delicious combination of spices and accompanied by a yogurt dipping sauce.
- In a large bowl, combine 3/4 cup of yogurt, ginger, garlic, 1 teaspoon lime zest, paprika, chili powder, cumin, coriander and 2 teaspoons of garam masala. Add shrimp, mix well to coat and marinate in the refrigerator for 15 to 60 minutes.
- In a small bowl, stir together the remaining yogurt, turmeric, cilantro, 1 tablespoon lime juice and cayenne pepper. Season with salt and pepper and set aside.
- Preheat grill to medium-high. Remove the shrimp from the marinade and loosely thread them onto the skewers. Place on the grill and cook 3 to 4 minutes on each side until shrimp are opaque. Serve warm with yogurt dipping sauce on the side.
Add a sweet or spicy prepared chutney along with the yogurt sauce for dipping. Serve with a side of curry-seasoned chickpea salad or basmati rice pilaf for a light meal, accompanied by pappadam or naan. Broil the shrimp on a foil-lined baking sheet for about 5 minutes if a grill is not available.
144 calories, 4 g. fat, 152 mg. cholesterol, 689 mg. sodium, 8 g. carbohydrate, 1 g. fiber, 19 g. protein