Tandoori Shrimp
Packed with vibrant Indian spices, this flavorful tandoori shrimp is ready in under 10 minutes, making it perfect for weeknight meals.
Servings 4
Calories 122kcal
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.
Nutrition
Serving: 1g | Calories: 122kcal | Carbohydrates: 3g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 143mg | Sodium: 538mg | Potassium: 194mg | Fiber: 1g | Sugar: 0g