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A plate of grilled tandoor shrimp served on a white round plate, garnished with fresh cilantro and lime wedges for an appealing presentation.

Grilled Tandoori Shrimp Recipe

This flavorful and smoky grilled tandoori shrimp is marinated in a blend of spices and yogurt, creating a perfect balance of heat and tanginess. Serve it fresh off the grill with lime wedges for a delightful appetizer or main course.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 163 kcal

Equipment

  • Spoon or whisk
  • Grill or grill pan
  • Basting brush
  • Tongs
  • Mixing bowl
  • Bamboo skewers

Ingredients
  

  • ½ tbsp chopped cilantro
  • 1 lb shrimp, tiger prawn preferred, shelled and deveined, tails on
  • 1 lime, cut into wedges
  • oil, for basting
  • ½ tsp garam masala
  • red coloring, optional
  • 2 tbsp lime juice
  • ¼ tsp chili powder
  • ¼ tsp turmeric powder
  • ½ tsp salt , or to taste
  • 1 tbsp oil
  • 1 tsp finely minced garlic
  • ⅓ cup Greek yogurt

Instructions
 

  • Combine all the marinade ingredients in a bowl, mixing thoroughly.
    A bowl filled with Greek yogurt, lime juice, chili powder, turmeric, and other spices being mixed together to create a vibrant tandoor marinade.
  • Add the shrimp to the bowl, ensuring they are well-coated with the marinade.
    Fresh tiger prawns being placed into a bowl of tandoor marinade, ready to soak up the flavorful mixture.
  • Allow the shrimp to marinate for a minimum of 30 minutes or up to two hours for the best flavor.
    Tiger prawns coated in a spiced Greek yogurt marinade, resting to absorb the bold flavors before grilling.
  • Prepare bamboo skewers by threading the marinated shrimp onto them.
    Marinated shrimp being threaded onto bamboo skewers, prepared for grilling.
  • Preheat the grill to a medium-high temperature.
    Marinated shrimp skewers being grilled over an open flame, showing char marks and smoky flavor development
  • Cook the shrimp on the grill, turning occasionally, until they are fully cooked and slightly charred.
    Marinated shrimp skewers being grilled over an open flame, showing char marks and smoky flavor development.
  • While grilling, brush the shrimp with oil to keep them moist and flavorful.
    Shrimp skewers being basted with oil during grilling, enhancing their juiciness and flavor.
  • Once done, remove the shrimp from the grill, sprinkle with chopped cilantro, and serve hot with lime wedges.
    Grilled tandoor shrimp served on a white plate, garnished with chopped cilantro and lime wedges, ready to be enjoyed.

Notes

  • Soak bamboo skewers in water for 30 minutes before use to prevent burning.
  • For an extra smoky flavor, grill the shrimp over charcoal.
  • Adjust the spice level of the marinade by altering the chili powder quantity to your taste.