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Tandoori Shrimp - Perfectly marinated and grilled Indian Tandoori shrimp skewers. Super easy recipe that yields the most delicious shrimp ever!
I visited Mumbai a couple of times years ago and fell in love with the “real” Indian food there.
One of the most memorable dishes I had in Mumbai was Tandoori shrimp. Big, juicy, fresh, firm and perfectly grilled Tandoori shrimp that was bursting with amazing flavors. The taste lingers in my palate, even years later.
Whenever I travel, I come back with new recipes and inspirations. I often try to recreate the tastes of the places I visited.
This Tandoori shrimp recipe is the end result of my Mumbai trips. While I love Tandoori chicken, nothing beats hot-off-the-grill shrimp skewers.
These tandoori shrimp skewers are absolutely delicious, with wonderful aromas and deep flavors of the Indian spices.
Tandoori shrimp is on the menu at most Indian restaurants here in the US but they tend to be very expensive as an ala carte entree. If you love Tandoori, you should try my recipe.
Make them on a grill or bake them in the oven. Either way, you will be delighted.
Frequently Asked Questions
This recipe is only 163 calories per serving.
What To Serve With Tandoori Shrimp
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Tandoori Shrimp Recipe
Equipment
- Bamboo skewers soaked in water before using
Ingredients
- 1 lb. (500g) shrimp, tiger prawn preferred, shelled and deveined, tails on
- oil, for basting
- 1/2 tablespoon chopped cilantro
- 1 lime, cut into wedges
Marinade:
- 1/3 cup Greek yogurt
- 1 teaspoon finely minced garlic
- 1/2 teaspoon garam masala
- 1/4 teaspoon chili powder
- 2 tablespoons lime juice
- 1 tablespoons oil
- 1/2 teaspoon salt , or to taste
- 1/4 teaspoon turmeric powder
- red coloring, optional
Instructions
- Mix all the ingredients for the marinade in a bowl and stir to combine well. Add the shrimp to the marinade and marinate for at least 30 minutes, or preferably for two hours.
- Thread the shrimp onto the bamboo skewers and set aside.
- Grill the shrimp on both sides until they are cooked and slightly charred on the surface. Baste with oil while grilling.
- Remove from the grill, garnish with chopped cilantro, and serve immediately with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing this recipe
Thanks for trying tandoori shrimp.
If using oven, preheat to what temperature?
375 is fine.
If roasting in oven, what temp to preheat?
This is great recipe !!. I tried it for a BBQ we organized, everyone like it.
This recipe sounds wonderful! Question, what type of red coloring did you use?
I wonder if you find this too salty if you are using kosher salt or table salt.
Kosher salt isn’t as salty as table salt, because of the large surface area of the grains. More table salt will fit into a measure than will kosher salt, so your meal will be saltier.
Good recipe. I didn’t find it too salty at all. It’s only a half teaspoon of salt in about half a cup of marinade for a pound of shrimp. Bear in mind, it’s a marinade, 2/3 of it ends up getting thrown out so we’re really talking about less than a quarter teaspoon of salt on a pound of shrimp. Consider other popular shrimp recipes too, most brined shrimp recipes call for around a quarter cup of salt, that’s 12 full teaspoons, albeit you add it to a couple of quarts of water. That’s still triple the salt per 1/2 cup that this recipe calls for.
Thanks for trying my tandoori shrimp recipe!
Can we marinade overnight?
Sure.
I was looking for a tandoori prawn recipe and came across this one. Reading through the ingredients the amount of salt required is way too much. I’m going to make it and use pinch salt season to taste.
I just made the marinade and have yet to put the shrimp in. Is it meant to be quite salty?
Thank you Bee for the nice recipe. Have a Happy Weekend.
Wow! looking delicious!! easy to make. Thanks for sharing!