Tandoori Shrimp

Why You’ll Love Tandoori Shrimp Recipe

I like this recipe because it delivers big flavor with very little effort. I enjoy how the yogurt-based marinade keeps the shrimp tender while the tandoori seasoning brings heat and depth. I also appreciate that it cooks incredibly fast, which makes it ideal for weeknights or last-minute gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Shrimp Ingredients:
▢2 lbs of Large Shrimp
▢Chopped Cilantro for garnish
▢Lime Juice for garnish
▢Lemon Juice for garnish

Marinade Ingredients:
▢2.5 tbsp of Tandoori Seasoning
▢¼ cup of Plain Yogurt
▢1 tbsp of Orange Juice
▢1 tbsp of Lemon Juice
▢1 tbsp of Lime Juice

Directions

I start by placing the shrimp in a bowl and adding all the marinade ingredients. I mix everything until the shrimp are well coated, then place the bowl in the fridge for about 15 minutes, making sure not to exceed 30 minutes.

I preheat my grill to a high heat of about 400F and place the grill grate over the fire about 5 minutes before cooking. If I’m using a grill basket, I lightly oil it before adding the shrimp.

I grill the shrimp for about 2 to 3 minutes per side until they are caramelized and just cooked through. Once done, I remove them from the grill and let them rest for about 1 minute. I finish by topping the shrimp with chopped cilantro, lime juice, and lemon juice.

Servings and Timing

I usually serve this recipe to 2 people. The prep time takes about 15 minutes, the marinating time is 15 minutes, and the cook time is around 10 minutes. From start to finish, the total time comes to approximately 40 minutes.

Variations

I sometimes add minced garlic or grated ginger to the marinade for extra depth. When I want more heat, I mix in chili powder or cayenne. I also like serving these shrimp in warm flatbreads or over rice for a heartier meal.

Storage/Reheating

I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. When reheating, I warm them gently in a skillet over low heat to avoid overcooking. I avoid microwaving when possible to keep the texture tender.

FAQs

Can I use frozen shrimp?

I can use frozen shrimp as long as they are fully thawed and patted dry before marinating.

Why shouldn’t I marinate longer than 30 minutes?

I’ve found the citrus and yogurt can start breaking down the shrimp if left too long.

Can I cook these shrimp indoors?

I use a grill pan or cast iron skillet when grilling outside isn’t an option.

Do I need to peel the shrimp?

I prefer peeled and deveined shrimp so the marinade coats them evenly.

Is this recipe very spicy?

I find it moderately spicy, but the yogurt helps balance the heat.

Can I use homemade tandoori seasoning?

I use homemade seasoning often and it works great in this recipe.

What sides go well with this dish?

I like pairing it with rice, grilled vegetables, or a fresh salad.

Can I skewer the shrimp instead?

I skewer them when I don’t have a grill basket and it works perfectly.

How do I know the shrimp are done?

I look for a firm texture and opaque color with light charring.

Can I make this dairy-free?

I substitute dairy-free yogurt and still get excellent results.

Conclusion

I keep coming back to this tandoori shrimp because it’s quick, vibrant, and full of personality. Whenever I want to fire up the grill and serve something exciting without much prep, this recipe never lets me down.