Tandoori Shrimp Recipe

Name: Tandoori Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cumin seeds or 2 teaspoons ground cumin; 3 tablespoons peeled and minced fresh ginger; 3 tablespoons minced garlic; 3 tablespoons toasted chickpea flour (besan) or all-purpose flour; 1 teaspoon ground white pepper; 1 teaspoon Garam Masala; 1/2 teaspoon ground turmeric; 1/2 cup fresh lemon juice; 2 cups plain yogurt, drained over a bowl in a cheesecloth-lined strainer or a coffee filter for at least 1 hour (if longer, refrigerate); 12 colossal (about 2 pounds) shrimp, shelled; Salt; 3 tablespoons butter, melted; 1 lemon, halved

Servings: persons

1 tablespoon cumin seeds or 2 teaspoons ground cumin
3 tablespoons peeled and minced fresh ginger
3 tablespoons minced garlic
3 tablespoons toasted chickpea flour (besan) or all-purpose flour
1 teaspoon ground white pepper
1 teaspoon Garam Masala
1/2 teaspoon ground turmeric
1/2 cup fresh lemon juice
2 cups plain yogurt, drained over a bowl in a cheesecloth-lined strainer or a coffee filter for at least 1 hour (if longer, refrigerate)
12 colossal (about 2 pounds) shrimp, shelled
Salt
3 tablespoons butter, melted
1 lemon, halved

1
If youre using whole cumin, toast the seeds in a dry frying pan over medium heat, shaking the pan, until fragrant and lightly browned, 2 to 3 minutes.
2
Grind 2 teaspoons of the cumin seeds to a powder in a coffee grinder or mortar and pestle and set aside.
3
Stir together the ginger, garlic, flour, ground cumin, pepper, Garam Masala, and turmeric in a bowl large enough to hold the shrimp.
4
Stir in the lemon juice and then the yogurt, a bit at a time, stirring until smooth after each addition.
5
Add the shrimp and toss to coat with the marinade.
6
Refrigerate, covered, for at least 2 hours; overnight is fine.
7
Preheat the oven to 550F, or as near that temperature as you can get it.
8
Put the shrimp in a single layer on a rack in a foil-lined baking pan, sprinkle with salt, and roast 10 minutes.
9
Remove from the oven and let rest 15 minutes, then brush with the melted butter and roast another 10 minutes, until cooked through.
10
Arrange the shrimp on a platter, sprinkle with the reserved toasted cumin seeds and squeeze the lemon juice over all.
11
Serve hot.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon cumin seeds or 2 teaspoons ground cumin, 3 tablespoons peeled and minced fresh ginger, 3 tablespoons minced garlic, 3 tablespoons toasted chickpea flour (besan) or all-purpose flour, and more.

Yes, Tandoori Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Shrimp

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