Go Back Email Link
–+ servings
Freshly cooked tandoori shrimp skewers.

Tandoori Shrimp

Nosheen Babar
Tandoori Shrimp, marinated in a spicy yogurt marinade, is placed on skewers and grilled, air fried or pan seared based on preference.
5 from 3 votes
Pin Recipe Print Recipe Save

WANT TO SAVE THIS RECIPE?

We'll email this post to you, so you can come back to it later!

Prep Time 5 minutes
Cook Time 5 minutes
marinating 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Indian, Pakistani
Servings 4 people
Calories 319 kcal

Ingredients
  

  • 1 lb shrimp (see notes)
  • 1 cup yogurt
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon carom seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 ½ teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon kashmiri chili powder
  • ½ teaspoon turmeric powder
  • 1 lemon
  • ¼ cup cooking oil (see notes)

Pickled Onions

  • 1 red onion
  • 10 peppercorn
  • 2 cups distilled white vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Instructions
 

  • Soak your wooden skewers in water until fully immersed, for a minimum of 30 minutes.
  • Mix all of the ingredients in a bowl and add the shrimp to this marinade. (see notes)
  • After 30 minutes, remove the shrimp and place them on the skewers.
  • Set your air fryer temperature at 400 degrees Fahrenheit and cook the shrimp for 4-6 minutes total, flipping them over halfway through the cooking process.
  • Remove and serve immediately.

Grilling the shrimp

  • Preheat your grill to 400 degrees Fahrenheit.
  • Place your skewered shrimp on the grill and cook for 5-7 minutes, flipping them over halfway through the cooking process.

Broiling the shrimp

  • Set your oven to broil on high.
  • Place the skewered shrimp on a baking sheet and broil for 2-3 minutes on each side just until the shrimp turn opaque.

Pan searing the shrimp

  • Preheat your grill pan and coat it with a nonstick spray.
  • Place the shrimp skewers on the grill and cook for 2-3 minutes on each side. minutes

Pickled Onions

  • Add the vinegar, salt and sugar to the jar, close the lid and shake vigorously to mix everything.
  • Add the peppercorn and thinly sliced onion to the jar and make sure the onion is completely immersed in the vinegar. (see notes)
  • Place in your fridge for a minimum of 2 hours and preferably overnight.
  • Remove and enjoy as needed.

Notes

Shrimp: I usually source peeled and deveined shrimp for this recipe. If you're cleaning the shrimp yourself, I would suggest you buy 1.5 pounds.
Cooking oil - Us a neutral cooking oil with a high smoke point, like avocado, canola, sunflower, or peanut.
Marinating the shrimp - Marinate the shrimp for a minimum of 30 minutes and a maximum of 1 hour. Over marinating them will make them tough and chewy.
Pickling the onions - It's best to pickle the onions overnight, but a minimum of 2 hours works in a pinch. Once your jar is opened, your pickled onions should be consumed within 2 weeks.

Nutrition

Serving: 1personCalories: 319kcalCarbohydrates: 11gProtein: 26gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 191mgSodium: 1348mgPotassium: 524mgFiber: 2gSugar: 6gVitamin A: 371IUVitamin C: 17mgCalcium: 184mgIron: 2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
QR Code linking back to recipe