This Tandoori Shrimp recipe pairs a traditional Pakistani marinade with delicious locally sourced Gulf Coast Shrimp. A 30-minute marinade and a 5-minute cooking time make this tandoori recipe perfect for any occasion.
When the word tandoori is used in recipes, the reference is to a cooking technique. As per www.britannica.com, tandoori cookery is an Indian method of cooking over a charcoal fire in a tandoor, a cylindrical clay oven.
The marinade is usually yogurt-based like my Tandoori grilled lamb chops or my Pakistani Beef Roast With tandoori Masala. While traditionally cooked in a clay oven at intensely high heat, given the absence of these in modern-day home kitchens, other cooking methods like grilling, broiling, and frying are used instead.
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Why you'll love this recipe
- Quick & easy recipe- This is a great recipe, with a 5-minute prep and a 5-minute cooking time.
- Many cooking options - The tandoori shrimp can be grilled on an outdoor grill, cooked on a stove-top grill pan or a frying pan, or broiled in an oven.
- Many serving options - The tandoori prawns (as they're often referred to) can be served as an appetizer, as pictured, or as a main course with some kaali masoor ki daal(brown lentils), basmati rice, and cilantro-mint chutney.
- Seafood on a budget - With this fool-proof recipe, you can cook and eat much more seafood. Cooking at home is about 50%-75% cheaper than ordering out, so that's 2-3 times more tandoori shrimp in your future.
Ingredient notes
- Shrimp - I use extra large peeled and deveined shrimp for all my shrimp recipes. If you can't source extra large, go for large shrimp, but anything smaller won't work as the prawns tend to shrink once they're cooked on a hot grill or grill pan.
- Yogurt - Full-fat yogurt helps tenderize the meat and keep it moist.
- Ginger-garlic paste - I like to make my own paste, using fresh ginger and garlic cloves, but a store-bought paste is okay to use.
- Limes - Something acidic, such as lemon juice or lime juice, helps tenderize and reduce the fishy smell of any seafood.
- Spices - Most of the spices used in this tandoori masala are pantry staples you're likely to have at home or can source at your local grocery store. Carom seeds, known as Ajwain in Pakistan, can be purchased at a specialty store or on Amazon. I would suggest sourcing them as they add a delicious flavor to this recipe. Dried thyme or oregano can be used as substitutes.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Add garam masala - Most tandoori spice blends have garam masala in them. I don't use any in this recipe, as it would overpower the shrimp with a mild, sweet, buttery flavor. However, add ¼ teaspoon per pound of shrimp for a slightly different flavor if you'd like.
- Add food coloring - If your familiarity with South Asian food is based on a restaurant experience, you'll question why these tandoori prawns (amongst other authentic tandoori recipes) aren't a vibrant red. The only way to get that color without adding a large amount of chilies is a few drops of food coloring or beetroot powder.
- Use a ready-made tandoori spice blend - You can source and use many ready-made tandoori spice blends on the market. If you haven't already, download my spice guide and check out the brands I love and use regularly.
- Cook a tandoori fish tikka instead - This marinade works great with any seafood. Choose a meaty fish like mahi mahi, salmon, or barramundi, to name a few. Cut it into large cubes, about 2" in size, marinate, place on bamboo skewers, and cook using your preferred method.
- Opt for an alternative cooking method - Place the marinated shrimp on skewers and cook them on an outdoor gas grill at 400 degrees Fahrenheit; broil them on a baking sheet on medium-high heat in your oven or air-fry them at 350 degrees Fahrenheit. Cook for 2-3 minutes per side for all the methods until the prawns become opaque. Serve with naan bread, lime wedges, and your favorite chutney.
Step-by-step instructions
Step 1 - Mix the ginger-garlic paste, red chili powder, Kashmiri chili powder, lime juice, and all of the other ingredients in a container with an airtight lid or a large bowl to create the yogurt marinade.
Step 2 - Add the shrimp to this marinade, cover the container tightly to protect your fridge from odors, and refrigerate for 30 minutes to one hour. To cook the shrimp, preheat a grill pan and cook the shrimp in a single layer for 2-3 minutes on each side and serve with some lemon wedges, pickled onions, and chutney.
Expert tips
- Pat the shrimp dry - Make sure to pat the shrimp dry before adding them to the marinade. This helps the marinade stick to them and creates a nice crust as they cook.
- Don't marinate longer than 1 hour - Beyond an hour, the acid from the lemons in the tandoori marinade can start cooking the prawns, which results in chewy shrimp.
- Use flat skewers - Try to source flat skewers as they help keep the shrimp secure. If you're using wooden skewers, soak them overnight so they don't burn on the grill.
- Don't overcook your seafood - Seafood cooks in a very short amount of time and can get tough and stringy if it's overcooked. Fish takes about 8-10 minutes, and shrimp take 3-5 minutes. Remember that all meat keeps cooking for up to a few minutes after you take it off the grill, so as soon as the shrimp turns opaque, remove it from its source of heat.
- Add some oil to the marinade - Adding ¼ cup of a high heat index oil, like avocado or canola, to the marinade helps make the shrimp more juicy and succulent.
Recipe FAQS
Make tacos out of the shrimp with a side of black bean mango salsa or a spicy Mexican street corn salad. Eat them in a wrap with your favorite greens and dressing on top of a pizza, or top your favorite salad with them. The options are limitless.
I usually don't make too many prawns at a time as they don't store and reheat well. Store your leftovers in an airtight container in the fridge for up to 2 days. Freezing isn't recommended, and neither is reheating the shrimp. Reheated shrimp get stringy and chewy, so I eat them cold.
Uncooked shrimp is a greyish white with visible blue veins. As soon as the shrimp turns opaque and the veins turn pinkish-white, it's time to remove them from the heat. Cook them beyond this point, and they will be chewy.
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Tandoori Shrimp
Ingredients
- 1 lb shrimp (see notes)
- 1 cup yogurt
- ¼ cup avocado oil (see notes)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 lemon
- 1 tsp carom seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 ½ tsp salt
- 1 tsp red chili powder
- 1 tsp kashmiri chili powder
- ½ tsp turmeric powder
Pickled Onions
- 1 red onion
- 10 peppercorn
- 1 cup water
- 1 cup distilled white vinegar
- 1 tsp sugar
- ½ tsp salt
Instructions
- The shrimp should weigh 1 lb after it has been peeled and deveined.
- Mix all remaining ingredients and marinate the shrimp for 30 minutes to 1-hour maximum. (see notes)
- Preheat a skillet or grill pan to 350 degrees Fahrenheit. (see notes)
- Brush with a little bit of oil or nonstick spray once the pan is well heated and place ½ of the shrimp on the pan, leaving a little distance in between.
- Cook on each side for no more than 2-3 minutes and then cook the remaining prawns.
- Serve with pickled onions, mini naan, and some cilantro mint chutney.
Pickled Onions
- Slice the red onion into thin slices.
- Add the onions and black peppercorns to a sterilized jar.
- Heat the vinegar, water, sugar and salt in a saucepan.
- As soon as the liquid begins to simmer, pour it over the onions and peppercorns and seal the jar tightly.
- Wait till all of the ingredients are at room temperature, and then place the jar in a refrigerator.
- Soak for a minimum of 2 hours for the onions to get pickled. (see notes)
Absolutely delicious! And I loved how easy it was to throw together.
Thank You!
Absolutely delicious! And I love how easy it is to throw together.
Thank You for trying the recipe!