Tandoori Shrimp
Shrimp marinated in spiced yogurt with garam masala, paprika, ginger and garlic, grilled on skewers until charred, and served with mint chutney. Serves 4.
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Tandoori dishes are named for the clay tandoor oven, but a hot grill gives the same charred, smoky edges. A yogurt marinade with garam masala, paprika, ginger and garlic coats the shrimp and helps them brown.
Serve with a quick mint and cilantro chutney, sliced red onion and lemon.
Ingredients
Shrimp
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- 1 tablespoon grated ginger
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 teaspoon salt
Mint chutney
- 1 cup cilantro leaves
- 1/2 cup mint leaves
- 1 green chile
- 1 tablespoon lemon juice
- 2 tablespoons water
- Pinch of salt and sugar
Instructions
- Marinate. Mix the yogurt, lemon juice, garlic, ginger, spices and salt. Toss with the shrimp and refrigerate 30 minutes (no longer than 2 hours).
- Chutney. Blend the chutney ingredients until smooth.
- Skewer. Thread the shrimp onto skewers.
- Grill. Grill over high heat 2 to 3 minutes per side until charred and opaque.
- Serve. Serve with the chutney, red onion and lemon.
Tips
- Soak wooden skewers 30 minutes so they do not burn.
- A very hot grill or broiler gives the best char.
Questions about this recipe
- What is garam masala?
- A warm Indian spice blend, usually with cumin, coriander, cardamom, cinnamon and cloves.
- Can I broil tandoori shrimp?
- Yes; broil 4 to 5 minutes, turning once.
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