Grilled Tandoori Shrimp Recipe
This flavorful and smoky grilled tandoori shrimp is marinated in a blend of spices and yogurt, creating a perfect balance of heat and tanginess. Serve it fresh off the grill with lime wedges for a delightful appetizer or main course.
Equipment
- Spoon or whisk
- Grill or grill pan
- Basting brush
- Tongs
- Mixing bowl
- Bamboo skewers
Ingredients
- ½ tbsp chopped cilantro
- 1 lb shrimp, tiger prawn preferred, shelled and deveined, tails on
- 1 lime, cut into wedges
- oil, for basting
- ½ tsp garam masala
- red coloring, optional
- 2 tbsp lime juice
- ¼ tsp chili powder
- ¼ tsp turmeric powder
- ½ tsp salt , or to taste
- 1 tbsp oil
- 1 tsp finely minced garlic
- ⅓ cup Greek yogurt
Instructions
- Combine all the marinade ingredients in a bowl, mixing thoroughly.
- Add the shrimp to the bowl, ensuring they are well-coated with the marinade.
- Allow the shrimp to marinate for a minimum of 30 minutes or up to two hours for the best flavor.
- Prepare bamboo skewers by threading the marinated shrimp onto them.
- Preheat the grill to a medium-high temperature.
- Cook the shrimp on the grill, turning occasionally, until they are fully cooked and slightly charred.
- While grilling, brush the shrimp with oil to keep them moist and flavorful.
- Once done, remove the shrimp from the grill, sprinkle with chopped cilantro, and serve hot with lime wedges.
Notes
- Soak bamboo skewers in water for 30 minutes before use to prevent burning.
- For an extra smoky flavor, grill the shrimp over charcoal.
- Adjust the spice level of the marinade by altering the chili powder quantity to your taste.