This post may contain affiliate links. Please read my privacy policy.
These Indian Tandoori Shrimp are juicy, smoky, and bursting with bold flavor. Marinated in yogurt, garlic, spices, and lime, then grilled to perfection, they’re fast, easy, and packed with that irresistible tandoori char. Perfect for cookouts, weeknight dinners, or as a flavorful appetizer.
Shrimp Tandoori
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. Shrimp tandoori 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, air fry or bake them in the oven. Either way, you will be delighted.
Tandoori Cooking Explained
Tandoori cooking is a traditional Indian method where food is cooked in a tandoor—a cylindrical clay oven heated by charcoal or wood fire. It’s hot, smoky, and fast, giving meats and seafood that distinct charred edge and juicy center. Naan is also traditionally made in a tandoor oven.
But it’s not just about the oven—it’s all about that bold, flavorful marinade. A classic tandoori marinade uses thick yogurt, warm spices like garam masala, chili powder, turmeric, and a splash of citrus juice for brightness. A bit of oil locks in moisture, while optional red food coloring gives it that signature vibrant hue.
Even without a tandoor, you can still enjoy tandoori-style dishes at home. These grilled tandoori shrimp skewers bring all the smoky, savory flavor using a regular grill—perfect for cookouts, weeknight dinners, or whenever you’re craving something with a little Indian spice.
Ingredients You’ll Need
- Shrimp – I used tiger shrimp, but any large, firm shrimp will work. Just avoid small shrimp, they cook too quickly and won’t stay juicy on the grill.
- Greek yogurt
- Garam masala
- Chili powder
- Turmeric
- Lime juice
Check out the recipe card below for all the ingredients and exact measurements.
Pro Tip #1: Why I Use Greek Yogurt
Greek yogurt is thick, tangy, and clings beautifully to the shrimp. It tenderizes while adding that creamy base for all the spices to stick to. Regular yogurt works too—just strain it first so your marinade isn’t watery.
Pro Tip #2: Garam Masala For Warm Spice
Garam masala is that essential warm spice blend that gives tandoori its signature flavor. Just ½ teaspoon adds a cozy, aromatic hit that makes the marinade taste like it came from an Indian kitchen.
Pro Tip #3: Don’t Skip The Oil
A bit of oil in the marinade locks in moisture and helps the shrimp sear beautifully on the grill. I also baste the shrimp with oil while grilling for that glisten and char.
Pro Tip #4: Optional Red Coloring
This one’s totally up to you. A few drops of red coloring gives the shrimp that bold, restaurant-style look. I skip it sometimes, but if you want that classic tandoori pop, go for it.
How To Make Tandoori Shrimp
Start by grabbing a bowl and mixing up all the marinade ingredients until everything’s nice and smooth. Then toss in the shrimp and give it a good mix so each one’s fully coated. Let it marinate for at least 30 minutes—but if you’ve got time, two hours is even better. The longer they sit, the more flavor they soak up.
Once the shrimp are done marinating, just thread them onto bamboo skewers—about 4 to 5 per stick works great. Don’t pack them too tight; give them a little space so they grill evenly. Then set them aside while you get the grill going.
Pop the skewers on a hot grill and cook the shrimp for a couple of minutes on each side until they’re pink, opaque, and have those nice little charred edges. While they’re grilling, brush on a bit of oil to keep them juicy and help get that gorgeous smoky finish.
Once the shrimp are done, take them off the grill and sprinkle over some chopped cilantro for a fresh pop of color and flavor. Serve them up right away with a few lime wedges on the side—give them a good squeeze before digging in for that extra zing.
Other Ways To Cook
Don’t worry if you don’t have an outdoor grill—there are a few easy ways to cook these tandoori shrimp right in your kitchen.
- Oven: Preheat your oven to 450°F (230°C) and place the shrimp on a baking sheet lined with foil or parchment. Bake for 8–10 minutes or until they’re cooked through and slightly charred. You can broil them for the last 1–2 minutes if you want a little extra color on top.
- Air Fryer: Place the skewered shrimp in a single layer in your air fryer basket. Air fry at 400°F (200°C) for about 6–8 minutes, flipping halfway. They’ll come out juicy with a nice, golden char—no smoke, no fuss.
- Grill Pan: Heat a lightly oiled grill pan over medium-high heat. Once it’s hot, grill the shrimp for 2–3 minutes per side, or until they’re opaque and lightly charred. Works great when you want that grilled flavor indoors.
Whichever method you choose, just don’t overcook the shrimp—they cook fast!
Frequently Asked Questions
Yes, frozen shrimp works great—just make sure to thaw and pat them dry before marinating so the spices can really stick and the shrimp don’t steam on the grill.
Yes! You can marinate the shrimp up to 24 hours in advance. I don’t recommend grilling ahead though—shrimp are best hot off the grill for that juicy texture.
Yes! Just freeze the shrimp in the marinade (uncooked) in a zip-top bag. Thaw overnight in the fridge, then skewer and grill as usual.
Pop any leftovers into an airtight container and keep them in the fridge. They’ll stay good for up to 2 days—but they’re definitely best the day they’re grilled.
The quickest way? A hot skillet with a little oil—just 1–2 minutes per side. Or warm them in the air fryer at 350°F (175°C) for a couple of minutes. Don’t overdo it—they heat up fast.
This recipe is only 151 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Indian weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Shrimp Recipes You Might Like
Tandoori Shrimp
Equipment
- Bamboo skewers soaked in water before using
Ingredients
- 1 lb. 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.
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!