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Tandoori Shrimp

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Tandoori Shrimp Recipe

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 Recipe

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
4 from 2 votes
Course Appetizer, Main Dish
Cuisine Indian
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

Instructions
 

  • 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.
  • Combine remaining ingredients in a bowl. Mix well.
  • 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.
  • 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.
  • Remove from grill and serve with sliced limes.
Tried this recipe?Let us know how it was!
Tandoori Shrimp Recipe

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
4 from 2 votes
Course Appetizer, Main Dish
Cuisine Indian
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

Instructions
 

  • 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.
  • Combine remaining ingredients in a bowl. Mix well.
  • 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.
  • 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.
  • Remove from grill and serve with sliced limes.
Tried this recipe?Let us know how it was!

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