Tandoori Shrimp

Tandoori shrimp

Jill Chen / Getty Images

Prep: 15 mins
Cook: 10 mins
Marinating Time: 60 mins
Total: 85 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
136 Calories
3g Fat
14g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 136
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 55mg 18%
Sodium 524mg 23%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 11g
Protein 14g
Vitamin C 10mg 48%
Calcium 318mg 24%
Iron 1mg 7%
Potassium 471mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A traditional cooking method in Indian cuisine, tandoori is cooking marinated meat or seafood at a very high temperature. This is traditionally done by using a tandoor, a clay oven, but a similar result can be accomplished by grilling. In this recipe, shrimp are marinated in a classic mixture, which includes yogurt and spices such as garam masala, cumin, coriander, and turmeric, as well as herbs like mint and cilantro. The shellfish is then threaded onto skewers and quickly grilled until done.

The combination of yogurt and seafood may not seem typical, but it is very common in Indian recipes. The yogurt holds the seasonings in place and cooks down to a thin crust, creating a delicious coating for the shrimp.

To get the most flavor, the shrimp should be peeled before marinating. You can save time by purchasing already peeled and deveined shrimp in a bag or from your fishmonger. All of the spices should be available at your local grocery store, but if you are having trouble finding any, such as garam masala, you can buy online or from an Indian food market. If you are using wooden skewers, make sure to soak them in water for 30 minutes before adding the shrimp.



  • 24 large shrimp

  • 1/2 cup (120 milliliters) plain yogurt

  • 1/3 cup (5 1/3 tablespoons) finely chopped cilantro

  • 2 tablespoons finely chopped fresh mint

  • 1 tablespoon chopped fresh ginger

  • 2 cloves garlic, minced

  • 1 teaspoon chili powder

  • 1 teaspoon turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon garam masala

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • Lemon wedges, or lime wedges, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Peel and devein the shrimp.

  3. Rinse and set aside on paper towels to dry.

  4. In a bowl, combine the remaining ingredients. Mix well.

  5. Place the shrimp in a resealable plastic bag and pour the yogurt mixture into the bag. Flip the bag back and forth, making sure all of the shrimp are well coated with the marinade.

  6. Seal the bag and place it in the refrigerator for 1 hour.

  7. Preheat the grill for high heat.

  8. Remove the shrimp from the marinade and thread them onto wooden or metal skewers. Reserve the marinade.

  9. Place the shrimp on the hot grill and immediately brush with the marinade.

  10. Grill for 2 to 3 minutes per side or until the shrimp change from a glossy gray color to a pink hue.

  11. Remove the skewers from the grill and serve the shrimp with lemon or lime wedges.

  12. Enjoy over basmati rice with naan on the side.

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