Tandoori Shrimp
These jumbo shrimp get a quick marinade in a traditional Indian mixture of spices and yogurt. They are then grilled to perfection.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 24large shrimp
- ½cup/120 mL plain yogurt
- ⅓cup/80 mL finely chopped cilantro
- 2tablespoons/30 mL finely chopped fresh mint
- 1tablespoon/15 mL chopped fresh ginger
- 2garlic cloves (minced)
- 1teaspoon/5 mL chili powder
- 1teaspoon/5 mL turmeric
- 1teaspoon/5 mL coriander
- 1teaspoon/5 mL cumin powder
- 1teaspoon/5 mL garam masala
- ½teaspoon/2.5 mL salt
- ½teaspoon/2.5 mL black pepper
- Garnish: lemon or lime wedges
Instructions
Step 1
Gather the ingredients.Step 2
Peel and devein the shrimp .Step 3
Rinse and set aside on paper towels to dry.Step 4
In a bowl, combine the remaining ingredients. Mix well.Step 5
Place the shrimp in a resealable plastic bag and pour the yogurt mixture into the bag. Flip the bag back and forth, making sure all of the shrimp are well coated with the marinade.Step 6
Seal the bag and place it in the refrigerator for 1 hour.Step 7
Preheat the grill for high heat.Step 8
Remove the shrimp from the marinade and thread them onto wooden or metal skewers. Reserve the marinade.Step 9
Place the shrimp on the hot grill and immediately brush with the marinade.Step 10
Grill for 2 to 3 minutes per side or until the shrimp change from a glossy gray color to a pink hue.Step 11
Remove the skewers from the grill and serve the shrimp with lemon or lime wedges.Step 12
Enjoy over basmati rice with naan on the side.