Best 8 Tandoori Shrimp Recipes

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Tandoori shrimp is a classic Indian dish that is sure to tantalize your taste buds. This flavorful dish is traditionally made with shrimp marinated in yogurt, spices, and herbs, then grilled in a tandoor oven. The result is a succulent and smoky dish that is perfect for any occasion. Whether you're a beginner cook or a seasoned pro, this article will provide you with all the information you need to create the perfect tandoori shrimp.

Here are our top 8 tried and tested recipes!

TANDOORI-STYLE GRILLED MEAT OR SHRIMP



Tandoori-Style Grilled Meat or Shrimp image

Provided by Victoria Granof

Categories     Blender     Quick & Easy     Yogurt     Backyard BBQ     Dinner     Meat     Shrimp     Summer     Grill     Chill     Grill/Barbecue     Healthy     Cookie     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 cup plain yogurt
1 bunch cilantro, stems removed
6 garlic cloves, peeled
1 3-inch piece fresh ginger, peeled and cut into chunks
1/2 medium onion, peeled and cut into chunks
3 tablespoons garam masala
Juice of 3 large limes
Salt and pepper to taste
2 pounds lamb chops, chicken breasts (cut into 1-inch pieces), or shrimp (peeled and deveined)

Steps:

  • 1 In a blender, puree the first 8 ingredients until they form a paste.
  • 2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
  • 3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.

TANDOORI SHRIMP



Tandoori Shrimp image

Provided by Julie Sahni

Categories     dinner, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

2 pounds jumbo or large shrimp
1 tablespoon minced garlic
1 tablespoon grated or crushed fresh ginger
3 to 6 fresh hot green chilies, minced
3 tablespoons lemon juice
2 teaspoons horseradish
1 teaspoon mustard powder
1/2 teaspoon carom (ajwain) seeds, crushed, or substitute 1 teaspoon dried thyme
2 teaspoons yellow food coloring (optional)
Olive oil for basting
2 medium-sized onions, peeled and cut into 1-inch pieces
Lemon slices and fresh coriander sprigs for garnish

Steps:

  • Shell and devein the shrimp, leaving the tail part on. Rinse the shrimp and pat them dry on towels.
  • Combine all the ingredients of the marinade in a large ceramic bowl. Add the shrimp and toss well. Marinate at room temperature for 30 minutes or refrigerate overnight.
  • Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
  • Thread the shrimp alternating with the onions on long thin metal skewers. Brush the shrimp with oil. Place the skewers on the rack. Barbecue, turning them two or three times, until the shrimp are opaque (about six minutes). Slide the shrimp along with the onions off the skewers onto a heated platter. Garnish with lemon slices and coriander sprigs.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 867 milligrams, Sugar 4 grams, TransFat 0 grams

TANDOORI SHRIMP AND MANGO SALAD



Tandoori Shrimp and Mango Salad image

Categories     Citrus     Fruit     Leafy Green     Pepper     Shellfish     Marinate     Sauté     Mango     Summer     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 20

For dressing
1/2 cup Major Grey's chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne
For tandoori marinade
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
4 garlic cloves, crushed
a 1-inch piece fresh gingerroot, peeled and chopped
2 fresh serrano or jalapeño chilies, seeded and chopped (wear rubber gloves)
3/4 cup plain yogurt
1 teaspoon freshly grated lime zest (about 1 lime)
2 pounds medium shrimp (about 50), shelled and deveined
1/4 cup vegetable oil for frying
6 cups packed tender watercress sprigs, washed well and spun dry
1 cup fresh coriander sprigs, washed well and spun dry
3 red bell peppers, cut into julienne strips
2 firm-ripe mangoes, peeled and cut into julienne strips

Steps:

  • Make dressing:
  • Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
  • Make marinade:
  • In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
  • Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
  • In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.
  • In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.

TANDOORI-STYLE SHRIMP



Tandoori-Style Shrimp image

Delicious marinated shrimp that works as an appetizer or a main course dish. From Madhur Jaffrey's "Indian Cooking" cookbook, a fave of mine.

Provided by MummaKat

Categories     Indian

Time 1h

Yield 4 appetisers, 4 serving(s)

Number Of Ingredients 12

4 tablespoons plain yogurt
1 piece ginger, peeled and finely grated (2 1/2 cm cube)
1 large garlic clove, peeled and mashed to a pulp
5 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons ground roasted cumin seeds
1/4 teaspoon garam masala
2 teaspoons yellow food coloring
1 teaspoon red food coloring
3/4 lb frozen peeled shrimp, defrosted and patted dry
4 tablespoons unsalted butter

Steps:

  • Put the yogurt in a bowl.
  • Beat lightly with a fork until it is smooth and creamy.
  • Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
  • Stir to mix and set aside for 15 minutes.
  • Add the shrimp to the marinade and mix well.
  • Marinate for 30 minutes.
  • Remove the shrimp with a slotted spoon to a bowl, keeping the marinade.
  • Melt the butter in a frying pan over medium heat.
  • When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
  • Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan.
  • Add the shrimp and fold in; cook for a few minutes, stirring gently.
  • Do not overcook the shrimp.
  • Serve immediately.

TANDOORI-SPICED GRILLED SHRIMP WITH MINT-CILANTRO CHUTNEY



TANDOORI-SPICED GRILLED SHRIMP WITH MINT-CILANTRO CHUTNEY image

Categories     Shellfish     Backyard BBQ     Dinner     Healthy

Yield 4 svgs of 2 skewers

Number Of Ingredients 26

Shrimp:
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
1/2 c. plain fat-free yogurt
1 tbsp brown sugar
1 tbsp fresh lemon juice
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground red pepper
32 peeled and deveined large shrimp (approx. 1#)
1 large Vidalia cut into 16 pieces
16 pieces green pepper
16 cherry tomatoes
1 tsp. olive oil
Cooking spray
Chutney:
1/2 c. loosely packed fresh mint leaves
1/2 c. loosely packed fresh cilantro leaves
1/2 c. chopped onion
2 tbsp fresh lemon juice
1 tsp. ground cumin
1/4 tsp. salt
1 serrano chile, seeded and chopped
1 garlic clove

Steps:

  • To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 min or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground. Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat. Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8(10-in)skewers (hint - if you have enough double your skewers and "ladder" on the pieces so they don't turn around the skewer when cooking). Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done. To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

TANDOORI SHRIMP AND MANGO SALAD



Tandoori Shrimp and Mango Salad image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 18

1/2 cup Major Grey's chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
4 garlic cloves, crushed
1-inch piece fresh gingerroot, peeled and chopped
2 fresh serrano or jalapeno chilies, seeded and chopped (wear rubber gloves)
3/4 cup plain yogurt
1 teaspoon freshly grated lime zest (about 1 lime)
2 pounds medium shrimp (about 50), shelled and deveined
1/4 cup vegetable oil for frying
6 cups packed tender watercress sprigs, washed well and spun dry
1 cup fresh coriander sprigs, washed well and spun dry
3 red bell peppers, cut into julienne strips
2 firm-ripe mangoes, peeled and cut into julienne strips

Steps:

  • Make dressing: Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
  • Make marinade: In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
  • Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes.
  • Transfer shrimp with tongs to paper towels to drain and cool slightly. In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers mangoes and dressing.

TANDOORI SHRIMP



Tandoori Shrimp image

Make and share this Tandoori Shrimp recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup low-fat plain yogurt
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1 tablespoon tomato paste
1 tablespoon harissa (or hot sauce of your choice)
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon garam masala (see note)
salt
1 1/2 lbs peeled large shrimp
8 wooden skewers, soaked in the water for 30 minutes

Steps:

  • Marinade: In a bowl, combine all the ingredients. Season with salt. Set aside.
  • Thread the shrimp onto the skewers and place in the marinade. Coat thoroughly.
  • Preheat the grill, setting the burners on high or preheat a ridged nonstick skillet.
  • Remove the skewers from the marinade and cook for about 2 minutes on each side.
  • Serve the shrimp with basmati rice and raita.
  • Tips: Garam masala is a spice mixture from the northern region of India that enhances most vegetable, fish, and meat dishes. You can find garam masala in specialty grocery stores, but you can make a homemade version. In a large skillet over high heat, pan-fry for 1 minute 5 ml (1 teaspoon) of green cardamom seeds (small grains), 5 ml (1 teaspoon) of cumin seeds, 5 ml (1 teaspoon) of coriander seeds, 5 ml (1 teaspoon) of black peppercorns, 5 ml (1 teaspoon) of whole cloves, 1 cinnamon stick and 1 ml (1/4 teaspoon) of ground nutmeg. Let cool, then grind the spices together very finely.

TANDOORI SHRIMP



Tandoori Shrimp image

Number Of Ingredients 16

1 RawSpiceBar's Tandoori Spice
1/2 cup lemon juice
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
16 jumbo prawns, shelled and deveined
1/2 cup plain yogurt
1/4 cup heavy cream
1/4 cup finely chopped red onion
1 tablespoon crushed garlic
1 teaspoon finely chopped ginger
1 tablespoon lemon juice
1/4 teaspoon ground turmeric
1 teaspoon ancho chile powder
1/2 teaspoon garam masala
1 teaspoon white pepper
4 metal or wooden skewers that have been soaked

Steps:

  • 1. Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry. 2. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

Tips:

  • Use fresh shrimp: Fresh shrimp have a better flavor and texture than frozen shrimp. If you must use frozen shrimp, thaw them completely before cooking.
  • Marinate the shrimp: Marinating the shrimp in a mixture of yogurt, spices, and herbs helps to tenderize and flavor the shrimp.
  • Skewer the shrimp: Skewering the shrimp makes them easy to cook and eat. You can use metal or wooden skewers.
  • Cook the shrimp over high heat: High heat helps to quickly cook the shrimp and prevent them from becoming tough.
  • Serve the shrimp immediately: Tandoori shrimp are best served immediately after they are cooked. You can serve them with rice, naan bread, or a salad.

Conclusion:

Tandoori shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are tender and flavorful, and the yogurt marinade gives them a slightly tangy flavor. Serve tandoori shrimp with rice, naan bread, or a salad for a complete meal.

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