Tandoori Grilled Shrimp

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons plain Greek yogurt
• 2 tablespoons tandoori paste
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 In a medium bowl, mix Greek yogurt, tandoori paste, lemon juice, cumin, paprika, turmeric, garlic powder, and ginger powder until smooth.
2. 2 Add the shrimp to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 15 minutes.
3. 3 Preheat your grill to medium-high heat.
4. 4 Thread the shrimp onto skewers, if desired, for easier grilling.
5. 5 Grill the shrimp for 3-4 minutes per side, or until they turn pink and opaque.
6. 6 Transfer to a serving plate and garnish with fresh cilantro.
7. 7 Serve immediately and enjoy the smoky, spicy goodness!

Nutrition

Tips

• For wooden skewers, soak them in water for 30 minutes before use to prevent burning.
• If you prefer a milder flavor, reduce the amount of tandoori paste.
• Serve with a side of cucumber raita for a cooling contrast.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Pair with a fresh cucumber salad.
• Serve with warm naan bread.
• Accompany with basmati rice for a complete meal.

FAQ