Tandoori Shrimp


Prep time30 minutes
Cooking time5 minutes
Total time35 minutes


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.


1 cup
yogurt, plain (divided)
1 tablespoon
ginger, fresh (minced)
3 cloves
garlic (minced)
lime (zest and juice)
2 teaspoons
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
1 pinch
black pepper
wooden skewers (soaked in water)


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.


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