Tandoori Shrimp
Submitted by alby1
Juicy yogurt-marinated tandoori shrimp with garlic and red chili, grilled or broiled on skewers. A quick Indian-spiced appetizer ready in 30 minutes that sizzles with smoky heat.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThink of this as your weeknight shortcut to the smoky, charred flavors of an Indian tandoor oven.
Plump shrimp soak overnight in a spiced yogurt marinade loaded with garlic and red chili heat, then hit the grill or broiler until they curl up pink and firm with lightly charred edges.
A generous squeeze of lemon juice right at the end brightens everything up and cuts through the richness of that creamy marinade.
Serve these on a platter with warm naan, a cool cucumber raita, and a scattering of fresh cilantro for a spread that feels like a feast.
Chef Tips
- Overnight is key. The longer the shrimp sit in that yogurt marinade, the more tender and flavorful they get. Don’t skip this step.
- Don’t overcook. Shrimp go from succulent to rubbery in seconds. Pull them off the heat the moment they turn pink and opaque.
- Crank the heat. Whether you’re using a grill, broiler, or even an air fryer, high heat gives you those coveted charred spots without drying out the shrimp.
Ingredients
Directions
To make the marinade, in a bowl, combine the yogurt, garlic powder, red chili powder, and oil.
Marinate the shrimp overnight in the mixture.
Thread the shrimp onto skewers.
Cook or broil the shrimp until they firm and pink, basting during the cooking with the marinade.
Sprinkle with lemon juice.
NOTE: This dish is traditionally cooked in a tandoori clay oven but may also be grilled over a barbecue or broiled in the oven.
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