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Tandoori Shrimp
5 from 9 votes

Tandoori Shrimp

Tandoori Shrimp, marinated in a spicy yogurt marinade, is placed on skewers and grilled, air fried or pan seared based on preference.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
40 mins
Servings: 4 people
Calories: 319 kcal
Course: Main Course, Appetizer
Cuisine: Indian, Pakistani

Ingredients

  • 1 lb Shrimp (see notes)
  • 1 cup yogurt
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon carom seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 ½ teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon kashmiri chili powder
  • ½ teaspoon turmeric powder
  • 1 lemon
  • ¼ cup neutral cooking oil see notes, generic cooking oil
Pickled Onions
  • 1 red onion
  • 10 peppercorn
  • 2 cups white vinegar distilled
  • 1 teaspoon sugar
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Soak your wooden skewers in water until fully immersed, for a minimum of 30 minutes.
  2. Mix all of the ingredients in a bowl and add the shrimp to this marinade. (see notes)
  3. After 30 minutes, remove the shrimp and place them on the skewers.
  4. Set your air fryer temperature at 400 degrees Fahrenheit and cook the shrimp for 4-6 minutes total, flipping them over halfway through the cooking process.
  5. Remove and serve immediately.
Grilling the shrimp
  1. Preheat your grill to 400 degrees Fahrenheit.
  2. Place your skewered shrimp on the grill and cook for 5-7 minutes, flipping them over halfway through the cooking process.
Broiling the shrimp
  1. Set your oven to broil on high.
  2. Place the skewered shrimp on a baking sheet and broil for 2-3 minutes on each side just until the shrimp turn opaque.
Pan searing the shrimp
  1. Preheat your grill pan and coat it with a nonstick spray.
  2. Place the shrimp skewers on the grill and cook for 2-3 minutes on each side. minutes
Pickled Onions
  1. Add the vinegar, salt and sugar to the jar, close the lid and shake vigorously to mix everything.
  2. Add the peppercorn and thinly sliced onion to the jar and make sure the onion is completely immersed in the vinegar. (see notes)
  3. Place in your fridge for a minimum of 2 hours and preferably overnight.
  4. Remove and enjoy as needed.

Notes

  • Shrimp: I usually source peeled and deveined shrimp for this recipe. If you're cleaning the shrimp yourself, I would suggest you buy 1.5 pounds.
  • Cooking oil - Us a neutral cooking oil with a high smoke point, like avocado, canola, sunflower, or peanut.
  • Marinating the shrimp - Marinate the shrimp for a minimum of 30 minutes and a maximum of 1 hour. Over marinating them will make them tough and chewy.
  • Pickling the onions - It's best to pickle the onions overnight, but a minimum of 2 hours works in a pinch. Once your jar is opened, your pickled onions should be consumed within 2 weeks.

Nutrition Information

Serving 1person Calories 319kcal (16%) Carbohydrates 11g (4%) Protein 26g (52%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 10g (50%) Trans Fat 0.1g (5%) Cholesterol 191mg (64%) Sodium 1348mg (56%) Potassium 524mg (11%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 371IU (7%) Vitamin C 17mg (19%) Calcium 184mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 319

% Daily Value*

Serving 1person
Calories 319kcal 16%
Carbohydrates 11g 4%
Protein 26g 52%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 191mg 64%
Sodium 1348mg 56%
Potassium 524mg 11%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 371IU 7%
Vitamin C 17mg 19%
Calcium 184mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.