Tandoori Shrimp

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Description

Add a sweet or spicy prepared chutney along with the yogurt sauce for dipping. Serve with a side of curry-seasoned chickpea salad or basmati rice pilaf for a light meal, accompanied by pappadam or naan. Broil the shrimp on a foil-lined baking sheet for about 5 minutes if a grill is not available.

Ingredients

1 cup
yogurt, plain (divided)
1 tablespoon
ginger, fresh (minced)
3 cloves
garlic (minced)
1  
lime (zest and juice)
2 teaspoons
paprika
2 teaspoons
chili powder
1 teaspoon
cumin, ground
1 teaspoon
coriander, ground
3 teaspoons
garam masala (divided)
1 1/2 pound
shrimp (tails-on, medium-large, 25-30)
1/2 teaspoon
turmeric, ground
1 tablespoon
cilantro (minced)
1 pinch
cayenne pepper (optional)
1 pinch
salt
1 pinch
black pepper
6  
wooden skewers (soaked in water)

Instructions

In a large bowl, combine ¾ cup of yogurt, ginger, garlic, 1 teaspoon lime zest, paprika, chili powder, cumin, coriander and 2 teaspoons of garam masala. Add shrimp, mix well to coat and marinate in the refrigerator for 15 to 60 minutes. In a small bowl, stir together the remaining yogurt, turmeric, cilantro, 1 tablespoon lime juice and cayenne pepper. Season with salt and pepper and set aside. Preheat grill to medium-high. Remove the shrimp from the marinade and loosely thread them onto the skewers. Place on the grill and cook 3 to 4 minutes on each side until shrimp are opaque. Serve warm with yogurt dipping sauce on the side.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.