Tandoori shrimp (prawns)
A simple marinade gives these grilled shrimp some tasty flavor!
Servings: 2 -4
- 10 oz raw shrimp 280g prawns (peeled weight)
- ¼ cup plain yogurt 60ml, Greek-style is good
- 1 teaspoon ginger finely grated
- 1 teaspoon garlic finely grated (about 1 large clove)
- 1 tablespoon lemon juice or lime juice
- ½ teaspoon tandoori masala or garam masala
- ¼ teaspoon chili powder or more, to taste
- ¼ teaspoon turmeric
- 1 pinch salt
Ensure the shrimp/prawns are properly de-veined and cleaned. If they are damp pat them dry. Mix together the yogurt and the rest of the ingredients (ginger, garlic, lemon juice, tandoori/garam masala, chili, turmeric and salt) with 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.
Note prep time does not include marinading time.
I'd recommend relatively large shrimp/prawns for this. You can buy with shell on if you prefer/that's what you find but you will need a little more weight-wise if you do. I quite like having the very end of the tail shell on for cooking as it gives something to hold as you remove from the skewer/eat but all shell removed is also good.
Calories: 169kcal | Carbohydrates: 3g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 361mg | Sodium: 1140mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 9mg | Calcium: 247mg | Iron: 3mg