Tandoori Shrimp
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yogurt, plain
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | pounds |
shrimp
fresh, cleaned and deveined |
|
| 1 | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yogurt, plain
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
red pepper flakes
|
|
| 5 | ml |
vegetable oil
|
|
| 907.2 | g |
shrimp
fresh, cleaned and deveined |
|
| 237 | ml |
lemon juice
|
|
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.
