Tandoori Shrimp
Tandoori Shrimp, marinated in a spicy yogurt marinade, is pan-seared and served with cilantro chutney, pickled onions, and mini naan.
Servings: 4 people
Calories: 316kcal
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)
Notes
Shrimp - I usually buy 1 pound of peeled and deveined jumbo shrimp. This means about 25-30 shrimp total and 6-7 shrimp per person. The marinade is calculated based on this quantity, so if you cook a larger quantity, adjust the marinade accordingly.
Cooking oil - My preferred cooking oil is avocado, but canola, sunflower, or peanut oil all have a high heat index and are good substitutes.
Marinating the shrimp - Too long of a marination can par-cook any seafood, making it tough and chewy once cooked. Ideally, marinate the prawns for 30 minutes and no longer than 1 hour.
Pickling the onions - It's best to pickle them overnight, but a minimum of 2 hours works in a pinch.
Nutrition
Serving: 1person | Calories: 316kcal | Carbohydrates: 14g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 1351mg | Potassium: 586mg | Fiber: 4g | Sugar: 6g | Vitamin A: 397IU | Vitamin C: 17mg | Calcium: 203mg | Iron: 2mg