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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 233 kcal
- Protein
- 25 g
- Carbohydrates
- 9 g
- Fat
- 11 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 1522 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 193 mg
- Potassium
- 391 mg
- Calcium
- 163 mg
- Iron
- 2.4 mg
- Magnesium
- 55 mg
- Phosphorus
- 447 mg
- Zinc
- 2.1 mg
- Vitamin A
- 153 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.14 mg
- Niacin
- 3.2 mg
- Folate
- 36 mcg
- Water
- 168 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Shrimp is rubbery and tough to chew
Cause: Overcooking on the grill or marinating for too long in the highly acidic yogurt and lemon mixture.
Fix: Cannot be fixed
Prevention: Limit the marinating time to an absolute maximum of 60 minutes, and grill over high heat just until the flesh turns completely opaque.
Marinade sticks to the grill instead of the shrimp
Cause: Grates were not properly preheated and oiled, or the grill was not hot enough before adding the shrimp.
Fix: Gently coax the shrimp off the grate using a thin metal spatula, accepting minor loss of the coating.
Prevention: Allow the grill to fully preheat to at least 200 Celsius before cooking, and carefully oil the grates using a folded paper towel dipped in high-heat oil.
Cultural Context
Tandoori cooking originated in the Indian subcontinent, taking its name from the cylindrical clay oven known as a tandoor. While traditionally cooked at blistering temperatures inside these specialized clay ovens, the iconic and vibrant marinades relying heavily on yogurt, citrus, and bold spices have been beautifully adapted to suit modern home grilling.
