Grilled Tandoori Shrimp

If you love Tandoori flavor, this grilled Shrimp recipe is perfect for you. This low carb, quick and easy appetizer is a crowd pleaser. The only thing you need for this, a grill. I have tried this on stove top and in broiler with very different results. While both will cook the shrimp and yield delicious appetizers nothing beats the taste of hot charred crispy shrimps straight from the grill. 

Debarshi used jumbo or colossal shrimp for this because they are easier to thread on skewers. Also the chance of overcooking them is low. Keep in mind that shrimp becomes rubbery when overcooked so do get a pack of jumbo shrimps for this recipe. When grilled properly, the shrimp will be bursting with all the wonderful flavors and once you have had it, you can never go back to those stove-top or broiler charred shrimps again. 

Do not skimp on the spice, the yogurt will balance any extra heat. We need spices to create that wonderful aroma and deep flavors in the shrimp. Once grilled the yogurt creates a thin crust of spice, thus perfectly balancing the flavors of this yummylicious appetizer. Don’t be surprised when you receive a load of compliments for re-creating a restaurant style dish at home.

There is no set time or season for enjoying these delicious Tandoori Shrimps. Prepare them whenever you want and enjoy! Try this appetizer yourself then post your photos and comments using my hashtag #lifewithoutalu

Ingredients:

• Yogurt -  ½ cup + 1-2 tablespoons
• Ginger -  1 tablespoon, grated
• Garlic Powder - 2 teaspoons
• Canola Oil - 2 tablespoons
• Coriander Powder - 2 teaspoons 
• Chaat Masala - 1 teaspoon 
• Garam Masala - ½ teaspoon 
• Kasuri Methi - 1 tablespoon
• Salt - to taste (about ½ teaspoon)
• Shrimp - 24 Jumbo, peeled and deveined, washed

Recommended Reading:

• Buying and Preparing Shrimp
• Top 10 Spices to keep in your kitchen

Preparation:

• Take a large bowl and whisk the yogurt in it. 
• Add all the seasonings (Ginger, Garlic Powder, Coriander Powder, Chaat Masala, Garam Masala, Kasuri Methi, Salt) and Oil in it. Mix well.
• Add the Shrimp, mix well. Refrigerate for an hour.

Directions:

• Check that the grates are clean.
• Set the fire on medium-high, 350-400°F. 
• Oil the grates with a cooking spray.
• Thread the Shrimp on skewers (head through tail see photo) and place them on the grill. Cover and cook.
• Cook the Shrimp for 10-15 minutes or until they turn pink. Make sure to flip them after 5-7 minutes so that there are grill marks on both the sides and an even cooking.
• Remove from grill and serve immediately with roasted potatoes, toasted bread and avocado salad or as an appetizer with a chutney.

Love grilling? Try these recipes as well:

• Tandoori Roti
• Grilled Salmon with Shrimp and Peppers
• Easy Homemade Naan
• Mughlai Kabab
• Tandoori Chicken
• Baingan ka Bharta (Punjabi recipe: Eggplant with Onion and Garlic)
• Corn on the Cob and Grilled Corn
• Grilled Lamb Kababs
• Murgh Malai Tikka (Grilled Creamy Tender Chicken)
• Jalapeno Shrimp