|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*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.|
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 mL plain yogurt
- 1/3 cup/80 mL finely chopped cilantro
- 2 tablespoons/30 mL finely chopped fresh mint
- 1 tablespoon/15 mL chopped fresh ginger
- 2 garlic cloves (minced)
- 1 teaspoon/5 mL chili powder
- 1 teaspoon/5 mL turmeric
- 1 teaspoon/5 mL coriander
- 1 teaspoon/5 mL cumin powder
- 1 teaspoon/5 mL garam masala
- 1/2 teaspoon/2.5 mL salt
- 1/2 teaspoon/2.5 mL black pepper
- Garnish: lemon or lime wedges
Gather the ingredients.
Peel and devein the shrimp.
Rinse and set aside on paper towels to dry.
In a bowl, combine the remaining ingredients. Mix well.
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.
Seal the bag and place it in the refrigerator for 1 hour.
Preheat the grill for high heat.
Remove the shrimp from the marinade and thread them onto wooden or metal skewers. Reserve the marinade.
Place the shrimp on the hot grill and immediately brush with the marinade.
Grill for 2 to 3 minutes per side or until the shrimp change from a glossy gray color to a pink hue.
Remove the skewers from the grill and serve the shrimp with lemon or lime wedges.
Enjoy over basmati rice with naan on the side.