Tandoori Shrimp

These Tandoori Shrimp are bursting with spicy flavors and are ready in a flash. Serve them on their own or along side Mint Chutney and Saffron rice. If you are excited for a fancy meal, wrap them in Naans with a drizzle of chutney and plenty of veggie salad. You can make this on a grill pan, oven or in the air fryer.

About Tandoori Shrimp

Tandoori Shrimp is a Indian restaurant appetizer made by roasting marinated shrimp in a tandoor, a traditional clay oven. Shrimp/prawns are marinated in a spiced marinade made with yogurt, ground spices, lemon and herbs. Later they are threaded to skewers and roasted in a super hot tandoor.

They come out tender, succulent and slightly charred with a spicy & smoky flavors. Since we don’t have a tandoor at home, they can be roasted in an oven, air fryer, skillet or a grill pan. Here I am not using skewers but roasting them directly. But if you want you may thread them in combination with red onions, bell peppers and ripe firm tomatoes.

Ingredients you need

• Shrimp: You may use fresh shrimp or large/tiger prawns for this recipe. Avoid using frozen as they will let out too much moisture while cooking them.
• Yogurt: One of the key ingredient in a tandoori recipes is yogurt. It adds a tart flavor and tenderizes the meat. However for seafood, you can always omit that and use only lemon juice and water as required to make a thick paste.
• Ground Spices: Garam masala, cumin, coriander powder and red chili powder are the essential ingredients required for a aromatic tandoori marinade. Black pepper and chaat masala add another level of heat and flavor.
• Kasuri Methi: Dried fenugreek leaves are a essential ingredient in a tandoori marinade. These leaves add an authentic flavor to the dish.
• Ginger and garlic: Though traditionally fresh ginger and garlic are used, for this recipe I prefer to use ground ginger and garlic powder. But feel free to use fresh as mentioned in the recipe below.

Photo Guide

How to make Tandoori Shrimp (Stepwise photos)

Preparation

You can cook tandoori shrimp either in a oven, air fryer or a pan. Here I am sharing all the 3 methods. This recipe serves 3 to 4 people and requires 1 pound / 450 grams of shrimp or large prawns. You may halve the recipe for 2 servings.

1. Preheat your air fryer at the highest heat for a minute. Or Preheat your oven at 400F or 200 C, for at least 15 mins. Add all the following ingredients to a mixing bowl except lemon:

• 3 tablespoons plain Greek yogurt (or strained yogurt/ hung curd or use water as needed to omit yogurt)
• ¾ to 1¼ teaspoon Kashmiri Red chili powder (I used 1 teaspoon)
• ⅛ teaspoon turmeric (optional)
• ¾ to 1 teaspoon garam masala
• 1½ teaspoon coriander powder
• ¾ teaspoon cumin powder
• ¼ teaspoon ground black pepper
• ¾ teaspoon garlic powder (or 1 teaspoon garlic paste or grated)
• ⅓ teaspoon ground ginger/ powder (or ¾ teaspoon ginger paste or grated)
• ½ to ¾ teaspoon chaat masala (optional)
• ¼ to ⅓ teaspoon sea salt (more to adjust)
• ¾ teaspoon kasuri methi (optional, dried fenugreek leaves)
• 2 tablespoons oil (I use coconut oil or melted ghee)
• 2 teaspoons lemon juice or ½ teaspoon amchur powder (use only if required)

2. Mix together very well.

3. Taste test and adjust salt and spice levels to your preference. I started with ¾ tsp chili powder, but added another ¼ tsp here. Add 2 teaspoons lemon juice or ½ teaspoon amchur only if required. (Omit if your yogurt is too sour or your marinade is not thick.)

4. You should have a thick paste like shown in the picture else the marinade will run over the tray/ pan while cooking.

5. Make sure you pat dry the shrimp (deveined and tail-on) with a few paper towels, if they are too wet.

6. Mix well and marinate for no longer than 5 to 8 mins.

3 Ways to make Tandoori Shrimp

7. Spray or brush the air fryer basket or a prepared baking tray with 1 tsp oil. Place the tandoori shrimp in the basket/ tray, spacing them ½ inch apart.

• Air Fryer: Air fry for 7 to 9 mins, depending on the size of your shrimp. I do not feel the need to turn them to the other side. But if you want you may do that around 5 mins mark.
• Oven: Broil for 8 to 10 min. Adjust the time depending on the size of your shrimp. (I use extra large shrimp/ tiger prawns).
• In the pan: Spread 1 teaspoon oil in a cast iron pan or a non-stick pan and heat it. When the pan is hot, regulate the heat to medium high and place the marinated shrimp one by one, spacing them apart. Let them cook for 2 mins and turn them quickly with a tong. Cook until they swirl to a C shape, for another 3 to 4 mins, depending on the size. Avoid overcooking. If they take over a “O” shape it means they are overcooked and can become chewy.

Insert your meat thermometer into the largest shrimp, in the thickest part. It should read 145 F (or 63 C).

8. Brush them with melted butter or oil if you want.

Serve Tandoori Shrimp hot with Mint Chutney or with Saffron rice, Cucumber raita and vegetable salad.

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