This quick and simple Tandoori Shrimp dish can be on the table in no time flat! It’s perfect for folks doing a Whole30 or anyone who wants a flavorful and fuss-free weeknight supper.
I always keep a bag of frozen shrimp stashed in my freezer so I can break it out in case of dinner emergencies. Got one, too? Then it’s time to make Tandoori Shrimp!
What is tandoori?
Rather than a specific recipe, tandoori refers to a type of Indian cooking that utilizes a tandoor, a high-temperature cylindrical clay oven. Traditionally, proteins are marinated in yogurt or coconut milk and mixed with a pungent spice blend before they’re roasted in the tandoor. Like most American suburbanites, however, I don’t own a traditional tandoor, so I simply cook my tandoori-inspired meat and seafood in our kitchen oven or out on our backyard grill.
What’s in tandoori spice blend?
Tandoori spice blends (a.k.a. tandoori masala) can vary, but it usually contains garam masala (which typically consists of coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg), garlic, ginger, onion, and cayenne pepper. I buy a tandoori spice blend at the store or online, but you can mix some yourself by following this recipe.
What shrimp should you use for this recipe?
I always buy frozen shrimp at the store. The “fresh” stuff you see displayed behind the seafood counter is usually just previously frozen shrimp that’s been thawed for sale—and once frozen shrimp has been thawed, you need to cook it pretty quickly or it will go bad. That’s why it’s better to buy frozen shrimp and thaw it when you’re ready to cook it!
Buying the right kind of seafood can be confusing, so it’s best to refer to the latest recommendations from the Monterey Bay Aquarium Seafood Watch. Here’s their guide to better shrimp. Personally, I prefer bigger shrimp, so I buy jumbo size prawns (about 21-25 shrimp per pound).
Can I use another protein instead?
For sure! You can check out my Super Easy Tandoori Chicken and Tandoori Fish recipes on the blog for the step-by-step instructions.
Can tandoori shrimp be cooked on the grill?
Yes! Stab the marinated shrimp onto pre-soaked wooden skewers and grill them on a medium-hot grill for a minute or two on each side. Easy peasy!
What do I serve with tandoori shrimp?
Tandoori shrimp can be served as an appetizer or even as a Game Day snack. If you’re serving it as a main dish, some great vegetable side dishes include Simple Cauliflower Rice, roasted vegetables, or a big green salad.
How do I save leftovers?
Leftover tandoori shrimp can be kept in a sealed container in the fridge for up to four days. When I eat the leftovers (or any leftover shrimp dish), I don’t reheat it because the smell can be pretty pungent. Luckily, Tandoori Shrimp tastes great cold—I just pile the shrimp on a bed of lettuce and dig in.
Serves 4
Ingredients:
- 1½ pounds fresh or frozen shrimp (21-25 count), peeled and deveined
- ½ teaspoon Diamond Crystal kosher salt
- ½ cup full-fat coconut milk or plain coconut yogurt
- 1 tablespoon tandoori spice mix or masala (no salt added)
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup minced fresh cilantro
- 2 limes, sliced into wedges
Equipment:
Method:
If using frozen shrimp, thaw them under running water for 5 to 7 minutes, or until no longer icy. Peel and devein the shrimp if not already done.
In a large bowl, combine the Diamond kosher salt, coconut milk, Tandoori spice mix, and lemon juice.
Whisk until well-distributed.
Add the shrimp and toss to coat well. You can marinate the shrimp for up to 30 minutes if desired.
Heat the oven to 400°F with the rack in the middle position. Arrange the shrimp in a single layer on a parchment-lined rimmed baking sheet.
Roast in the oven for 6 to 8 minutes, flipping the shrimp over at the halfway point. (If your shrimp are smaller than jumbo, they may take just 5 minutes to cook!)
The shrimp are finished cooking when they turn opaque and pink on the outside. They’re easy to overcook, so don’t dawdle. No one likes rubbery shrimp!
Sprinkle with minced fresh cilantro and serve with lime wedges. (Yes, lemons are just as good!)
Serve with cauliflower rice, roasted vegetables, or a big green salad!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Tandoori Shrimp
This quick and simple Tandoori Shrimp dish can be on the table in no time flat! It’s perfect for folks doing a Whole30 or anyone who wants a flavorful and fuss-free weeknight supper.
- 1½ pounds shrimp (21-25 count) (peeled and deveined)
- ½ teaspoon Diamond Crystal kosher salt
- ½ cup full-fat coconut milk (or plain coconut yogurt)
- 1 tablespoon tandoori spice mix (no salt added) ( )
- 1 tablespoon lemon juice (freshly squeezed )
- ¼ cup minced fresh cilantro
- 2 limes (cut into wedges)
-
If using frozen shrimp, thaw them under running water for 5 to 7 minutes, or until no longer icy. Peel and devein the shrimp if not already done.
-
In a large bowl, combine the Diamond kosher salt, coconut milk, Tandoori spice mix, and lemon juice. Whisk until well-distributed.
-
Add the shrimp and toss to coat well. You can marinate the shrimp for up to 30 minutes if desired.
-
Heat the oven to 400°F with the rack in the middle position. Arrange the shrimp in a single layer on a parchment-lined rimmed baking sheet.
-
Roast in the oven for 6 to 8 minutes, flipping the shrimp over at the halfway point. (If your shrimp are smaller than jumbo, they may take just 5 minutes to cook!)
-
Sprinkle with minced fresh cilantro and serve with lime wedges. (Yes, lemons are just as good!)
The shrimp are finished cooking when they turn opaque and pink on the outside. They’re easy to overcook, so don’t dawdle. No one likes rubbery shrimp!
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