Tandoori Shrimp Recipe

Make this Tandoori Shrimp for a delicious and impressive side or starter. Shrimp/ prawns are marinated in spiced yogurt and roasted in an oven, air fryer or a skillet on the stovetop.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10

Cook Time10

Total Time20

Servings3 to 4

AuthorSwasthi

Ingredients (1 cup = 240ml )

450 grams (1 pound) shrimp or tiger prawns (deveined & tail-on)
¼ to ⅓ teaspoon sea salt (more to adjust)
¾ to 1¼ teaspoon Kashmiri Red chilli powder (I use 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
3 tablespoons plain Greek yogurt (or strained yogurt/ hung curd or use water as needed)
2 teaspoons lemon juice or ½ teaspoon amchur powder (use only if needed)
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)
¾ teaspoon kasuri methi (optional, dried fenugreek leaves)
2 tablespoons oil (I use coconut oil or melted ghee)

How to make the recipe

Preheat the air fryer at the highest heat for a minute. Or Preheat your oven at 400F or 200 C, for at least 15 mins.
Marinate: In a mixing bowl, stir together all the ingredients except shrimp and lemon juice. Taste test and adjust salt and heat levels to preference. If your marinade is thick enough and is not too sour, add lemon juice. You should have a thick marinade.
Add the shrimp and coat them well with the marinade. You may rest for 5 to 8 mins, no longer.
Spray/ brush the air fryer basket or prepared baking tray with oil. Place the tandoori shrimp in the basket/ tray, spacing them ½ inch apart.
In the Air Fryer: Air fry for 7 to 9 mins, depending on the size. 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.
In the Oven: Broil for 8 to 10 min. Adjust the time depending on the size of your shrimp. (I use extra large shrimp/ tiger prawns)
To cook them in a 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, they can become chewy.
Test: If you are in doubt, put your meat thermometer into the largest shrimp, in the thickest part. It should read 145 F (or 63 C).
Serve Tandoori Shrimp hot with mint chutney or as a side with yellow rice, raita and vegetable salad.

NUTRITION (estimation only)