Tandoori shrimp skewers with lemon wedges and lettuce is the perfect appetizer for warm summer evenings. Marinated in a delicious sauce made of Greek yogurt, tandoori masala, lemon, ginger and garlic, this is a scrumptious recipe that will take your breath away!
Come summer and everyone's barbecuing like crazy, here in Alberta, Canada. One of my most favourite recipes is this beautiful, hot-off-the-grill tandoori shrimp. The star ingredient is, of course, my special tandoori masala that gives these shrimp kabobs their name and an awesome flavour and colour. Here's where you can find the recipe for tandoori seasoning -
Ingredients in Tandoori Shrimp
- Greek yogurt - any thick yogurt can be used in place of Greek yogurt.
- ginger-garlic paste - easily available in Indian stores. You can make your own too if you so wish. Just put equal amounts of peeled ginger and garlic in a blender and whizz to get a smooth paste.
- tandoori masala - can be bought readymade from any Indian store if you don't want to make it from scratch.
- lemon juice - freshly squeezed lemon juice is always the best though you can use the store-bought one that comes in little plastic bottles.
- red chilli powder - I use Kashmiri chilli powder as it is mild and adds a pleasing red colour to food. You can substitute with anything from paprika to cayenne depending on how hot you want the shrimp to be.
- salt - I always prefer sea-salt in my recipes.
- raw shrimp - I bought peeled and deveined frozen shrimp for this recipe.
- lettuce leaves - there's curly leaf lettuce in this recipe but you can sub with any variety like iceberg or romaine.
- lemon wedges - or lime wedges if you want.
- cilantro leaves (for garnishing) - or parsley if you don't have cilantro.
- cooking spray - canola or olive. Your choice.
- wooden skewers - soak the skewers in water for some time to avoid burnt ends. I didn't as you can see in the picture!
How to make tandoori grilled shrimp skewers
1. Make the shrimp masala or marinade - in a deep bowl, whisk together Greek yogurt, ginger-garlic paste, tandoori masala, lemon juice, Kashmiri red chilli powder and salt. Add the shrimp and leave in a cool place for about half an hour.
2. Thread the shrimp on skewers - I do this over a deep bowl to catch all the drippings. Spray all over with cooking oil.
3. There are two ways to cook the shrimp
- on a hot grill - remove the skewers from the bowl and place the skewers on a hot grill and cook for 4-5 minutes. Turn over and do the same on the other side.
- in an oven - place the bowl in a pre-heated oven (350 degrees) and bake for 10-12 minutes. Then broil for 4-5 minutes. Turn over and do the same on the other side. You can line the bowl with some aluminium foil first if you don't want the drippings to stick to the bowl. In this recipe I used a grill, so there was no need to line the bowl.
The shrimp is cooked through when the gray changes to a pinkish hue and becomes slightly charred on the surface.
Garnish with the chopped cilantro or parsley and serve hot over a bed of lettuce and lemon wedges.
Sides for tandoori shrimp (optional)
While barbecued shrimp tastes great on its own, you can pair with some interesting side dishes. So, what to serve with tandoori grilled shrimp? Here are two of my favourites -
1. Steamed white rice - grilled shrimp tastes great over plain rice. Try it for a more filling meal.
2. Mayonnaise dip - mix some mayonnaise, tomato ketchup and chili flakes for an easy, instant dip.
If you want more options, have a look at this post from Kitchn. It has a good variety of salads and sides to serve with grilled shrimp.
- 3 tablespoon Greek yogurt
- 1 tablespoon ginger-garlic paste
- 1 heaped teaspoon tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon red chilli powder
- salt to taste
- 400 grams or 0.88 lbs frozen raw shrimp peeled and deveined
- 4 curly leaf lettuce
- 1 lemon cut into wedges
- 1 sprig cilantro leaves chopped
- cooking spray
- 4 wooden skewers soaked in water for half an hour
- Whisk together the marinade ingredients in a deep bowl and place the shrimp in it making sure to cover it completely with the marinade. Keep aside for 30 minutes.
- Thread the shrimp on wooden skewers, shaking off the excess liquid.
- Spray all over with cooking spray.
- Grill the skewers over a hot grill for 4-5 minutes until the shrimp turn an opaque pink and become slightly charred on the surface. Turn over and grill on the other side too.
- Alternatively, line a baking tray with aluminium foil and place the skewers over it. Heat the oven to 350 degrees and bake for 10 minutes. Then, broil for 4-5 minutes until cooked through and slightly charred. Turn over and do the same on the other side.
- Garnish with chopped cilantro and serve hot over a bed of lettuce.
- Instead of using my homemade tandoori masala, you can use a store-bought masala too. Everest is a good brand available quite easily in Indian stores.
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