I know if you read the post on Sunday for slow cooker pineapple chicken curry you might be wondering both why I am posting a recipe for tandoori shrimp when I said my son is not a huge fan of shrimp, and why I’m on a semi-curry trip, but there’s is a good explanation. Well, there’s an explanation, at least, and I think for people other than my son, you’ll like the result. These tandoori shrimp are so tasty and easy to make, why I decided to make them hardly matters as you’ll be wanting to try them.
It’s funny how often it comes up in conversation with friends or people we meet about how it’s relatively difficult to find good Indian food in the US, and how we were spoiled in the UK. I should be a bit more accurate and say not just Indian but the broader region including Pakistan and Bangladesh as I know some of the restaurants we used to go to in London and loved were not Indian as such. In any event, we do feel the gap and so we make up for it by having some of our favorites at home, though there are always more I want to try.
When this month’s Fish Friday Foodies theme was announced as ‘seafood on a stick’ I thought about a few ideas before deciding it was about time I tried making tandoori shrimp (or prawns as they are to us Brits). I’m certainly glad that I did and must make them again soon.
What is Tandoori food?
Tandoori-style foods are traditionally cooked in a tandoori oven which gives a certain special flavor to the foods. While it’s common in many Indian restaurants, it’s not exactly something most people have at home. However grilling is not too bad a substitute and the flavors in the marinade which is common to many tandoori dishes makes the dish anyway, in my mind.
How they’re made
These are really easy to prepare as all you do is put the shrimp in a mix of yogurt, ginger, garlic and spices to marinade. Then thread the shrimp on skewers and cook. Here I have served them with naan bread and a simple raita (a mix of yogurt, finely grated cucumber and a few spices – I generally add a little garam masala and salt) for a delicious street-food kind of meal. If you want to be a little smarter, you could serve them with rice and/or salad and vegetables. A little chutney on the side would also be great.
Tandoori shrimp are really easy to prepare and have such a fantastic flavor – there’s lots of aromatic spices without it being spicy, and the yogurt helps them to be lovely and moist. I already wonder why I didn’t make them sooner. They will definitely be on our menu again and I hope you’ll add them to yours.
Tandoori shrimp (prawns)
- 14 oz raw shrimp/prawns 400g (go for as large as you can find, this is the unpeeled weight - if you only find those with shell and peel yourself it's about 1lb/450g)
- 1/2 cup plain yogurt 120ml, Greek-style is good
- 1 tsp ginger finely grated
- 1 tsp garlic finely grated (about 1 large clove)
- 1 tbsp lime juice
- 1/2 tsp garam masala
- 1/4 tsp chili powder
- 1/4 tsp turmeric
- 1 pinch salt
- Ensure the shrimp/prawns are properly de-veigned and cleaned. Mix together the yogurt and the rest of the ingredients (ginger, garlic, lime juice, garam masala, chili, turmeric and salt) and add the shrimp. Ensure they are well covered and leave to marinade for between 30min to 2hours.
- Soak some skewers (around 4) if using wooden in the meantime, then shortly before ready to cook, thread the shrimp onto the skewers and grill for around 3min on either side until cooked through - they will turn pink. Try to avoid overcooking.
- Suggested serving with naan bread, raita (mix plain yogurt with grated cucumber and a little garam masala and salt) and eg salad, chutney.
Try these other international grilling recipes:
See all the other ‘seafood on a stick’ recipes being shared for today’s Fish Friday Foodies – thanks to Sue for hosting: