Equipment
Ingredients
Shrimp
- 600 g jumbo shrimp, peeled, deveined, tails left on
Tandoori Marinade
- 150 g plain greek yogurt
- 30 ml lemon juice, freshly squeezed
- 30 ml mustard oil
- 15 g garlic, minced
- 15 g ginger, grated
- 10 g kashmiri red chili powder
- 5 g garam masala
- 5 g ground coriander
- 5 g ground cumin
- 6 g salt
- 2 g turmeric powder
- 2 g dried fenugreek leaves, crushed
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, mustard oil, minced garlic, grated ginger, Kashmiri chili powder, garam masala, coriander, cumin, salt, turmeric, and crushed fenugreek leaves until smooth.
Add the prepared shrimp to the bowl, tossing gently to ensure each piece is evenly coated in the marinade. Cover the mixing bowl and refrigerate for 30 to 45 minutes. Do not exceed 1 hour, as the lemon juice will begin to cure the delicate shrimp.
Preheat your grill or grill pan to medium-high heat, targeting a surface temperature of approximately 200°C/400°F. Brush the grates lightly with oil to prevent sticking.
Thread the marinated shrimp onto the skewers. Place the skewers on the hot grill and cook for 2 to 3 minutes per side. The shrimp are done when they develop light char marks and turn completely opaque. Ensure an internal temperature of 63°C/145°F is reached.
Remove the skewers from the grill and let them rest on a platter for 2 minutes before serving. Squeeze extra lemon juice over the top if desired.
Chef's Notes
- For the most authentic flavor profile, use mustard oil in the marinade. It imparts a distinct, slightly pungent aroma that is deeply characteristic of traditional tandoori dishes.
- Kashmiri chili powder is prized for its vibrant, fiery red color but possesses relatively mild heat. If substituting standard cayenne pepper, ensure you reduce the amount heavily to avoid overpowering the dish with spice.
- To prevent shrimp from spinning on the grill when you attempt to flip them, thread each shrimp onto two parallel skewers rather than a single central skewer.
- Wiping off excessive marinade before grilling helps achieve a proper char rather than steaming the shrimp in thick yogurt.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze cooked shrimp tightly wrapped. Texture may become slightly rubbery upon thawing.
Reheating: Reheat gently in a pan with a splash of water over medium-low heat until just warmed through. Do not microwave on high.
