Packed with vibrant Indian spices, this flavorful tandoori shrimp is ready in under 10 minutes, making it perfect for weeknight meals.
When it comes to quick meals, shrimp is always a go-to of mine - from blackened shrimp to Hawaiian garlic shrimp to shrimp piccata.
But quick doesn't mean it isn't loaded with flavor. And this tandoori shrimp fits the bill.
Why This Recipe Works
- Quick and easy to make - Prepared in under 10 minutes, this dish offers convenience without sacrificing taste.
- Healthy - With flavor derived solely from spices, it's a guilt-free indulgence without extra calories.
- Loaded with flavor - The homemade spice blend strikes a delightful balance of aromatic and bold flavors, enhancing the shrimp's natural taste. I love the flavors so much I also have a tandoori salmon recipe.
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Ingredient Notes
- Olive oil - The fat needed to cook the shrimp but canola oil or even butter works too.
- Shrimp - Use wild shrimp and whatever size you like. Just keep in mind the cooking time will vary.
- Spices - Prepare a homemade blend or use store-bought tandoori masala for convenience. Key ingredients typically include paprika, ground coriander, garlic powder, garam masala, sea salt, turmeric and ground ginger.
- Garnishes - Fresh cilantro leaves and lime wedges make excellent garnishes for serving, adding freshness and visual appeal.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a small bowl, mix the spices thoroughly. Rub the spice mixture onto the shrimp until everything is coated.
Next, heat the oil in a skillet over medium-high heat. Add the shrimp to the skillet and cook for about 2 minutes on each side, or until they turn pink and opaque. Once cooked, remove the skillet from the heat and garnish the shrimp with fresh cilantro before serving.
FAQs
Tandoori is actually a method of cooking. It usually involves chicken marinated in yogurt and spices and cooked in a tandoor oven.
Sadly, most of us don't have a tandoor oven. Also shrimp cooks so quickly, I just cook this on the stovetop.
Yes, frozen shrimp works fine. Just make sure to thaw them properly before cooking.
If you've never peeled and deveined shrimp I suggest watching this video from Epicurious.
Definitely. Grilling adds a smoky flavor that complements the spices well. Preheat the grill to medium-high heat and grill the shrimp for about 2-3 minutes per side, or until cooked through.
When properly cooked, the exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color. It only takes about 2 minutes per side in a pan to cook shrimp.
Tandoori shrimp pairs well with rice, naan bread or a fresh salad. You can also serve it with a side of raita (yogurt sauce) for a cool contrast to the spiced shrimp.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to fit the shrimp.
- Spatula - You want a thin/flexible spatula so you can get under and flip the tandoori shrimp.
Pro Tips/Recipe Notes
- Prepare a larger batch of the spice mixture by multiplying the ingredients by 4X and storing in a jar for future use.
- Feel free to adjust the spice levels to your taste preferences. You can also add a touch of lemon juice or yogurt to the marinade for extra tanginess.
- Use wild shrimp whenever possible for both health benefits and superior taste, though frozen shrimp, properly thawed before cooking, can be used as well.
- If using pre-cooked shrimp, aim to cook them for just 30 seconds per side to prevent overcooking.
- Due to their quick cooking time, shrimp should be cooked for about two minutes per side or until they turn pink and opaque. Overcooking can result in toughness.
Similar Recipes
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Tandoori Shrimp
Ingredients
- 1 tablespoon olive oil
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- ½ teaspoon sea salt
- ½ teaspoon turmeric
- ¼ teaspoon ground ginger
- 2 tablespoon fresh cilantro, chopped
Instructions
- In a small bowl, combine the spices. Rub into the shrimp, making sure it is entirely coated.
- Heat 1 tablespoon olive oil over medium-high heat in large skillet. Add the shrimp to the skillet and cook for 2 minutes per side or until the shrimp are pink and opaque. Remove from heat and garnish with cilantro.
Notes
- Prepare a larger batch of the spice mixture by multiplying the ingredients by 4X and storing in a jar for future use.
- Feel free to adjust the spice levels to your taste preferences. You can also add a touch of lemon juice or yogurt to the marinade for extra tanginess.
- Use wild shrimp whenever possible for both health benefits and superior taste, though frozen shrimp, properly thawed before cooking, can be used as well.
- If using pre-cooked shrimp, aim to cook them for just 30 seconds per side to prevent overcooking.
- Due to their quick cooking time, shrimp should be cooked for about two minutes per side or until they turn pink and opaque. Overcooking can result in toughness.
Dan says
So good!