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Tandoori Shrimp

These tandoori shrimp get a marinade of a traditional Indian mixture of spices and yogurt. The yogurt holds the seasonings in place which results in a thin crust on the shrimp as it cooks. Chef Ravi.

Tandoori Shrimp
Tandoori Shrimp
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Votes: 2
Rating: 4
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These tandoori shrimp get a marinade of a traditional Indian mixture of spices and yogurt. The yogurt holds the seasonings in place which results in a thin crust on the shrimp as it cooks.  
Servings
4 people
Servings
4 people
Tandoori Shrimp
Tandoori Shrimp
Yum
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
These tandoori shrimp get a marinade of a traditional Indian mixture of spices and yogurt. The yogurt holds the seasonings in place which results in a thin crust on the shrimp as it cooks.  
Servings
4 people
Servings
4 people
Ingredients
  • 24 large shrimp shelled and deveined
  • 3/4 cup whole plain yogurt
  • 2-3 tbsps Secolari Tandoori Olive Oil
  • 1 tsp each chili powder, teaspoon turmeric, ground coriander, ground cumin, garam masala
  • 4 cloves garlic minced
  • 2 tbsps grated fresh ginger or 1 tablespoon of dry ginger
  • 2-3 tbsps fresh cilantro minced
  • 1 to taste Secolari Black Truffle Sea Salt
  • 1 to taste black pepper
  • 2 limes cut in wedges
Servings: people
Units:
Instructions
  1. Pat the shrimp dry and set aside on paper towels to dry completely. You may need to change the paper towel a few times until the shrimp are dry.
  2. Combine remaining ingredients in a bowl. Mix well.
  3. Place shrimp in bowl with yogurt mixture; mix well until shrimp are well coated. Refrigerate for one hour. If using an outdoor grill, soak the wooden skewers first.
  4. Preheat grill to medium- high heat. Thread shrimp onto skewers. Grill for about 2 to 3 minutes per side or until done. Shrimp is done when the color has changed from a glossy gray color to a pink color. Shrimp should also be slightly golden.
  5. Remove from grill and serve with sliced limes.
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