When the word tandoori is used in recipes, the reference is to a cooking technique. As per www.britannica.com, tandoori cookery is an Indian method of cooking over a charcoal fire in a tandoor, a cylindrical clay oven. The marinade is usually yogurt-based like my Tandoori grilled lamb chops or my Pakistani Beef Roast With tandoori Masala. While traditionally cooked in a clay oven at intensely high heat, given the absence of these in modern-day home kitchens, other cooking methods like grilling, broiling, and frying are used instead.
Why you’ll love this recipe
Quick & easy recipe- This is a great recipe, with a 5-minute prep and a 5-minute cooking time. Many cooking options - The tandoori shrimp can be grilled on an outdoor grill, cooked on a stove-top grill pan or a frying pan, or broiled in an oven. Many serving options - The tandoori prawns (as they’re often referred to) can be served as an appetizer, as pictured, or as a main course with some kaali masoor ki daal(brown lentils), basmati rice, and cilantro-mint chutney. Seafood on a budget - With this fool-proof recipe, you can cook and eat much more seafood. Cooking at home is about 50%-75% cheaper than ordering out, so that’s 2-3 times more tandoori shrimp in your future.
Ingredient notes
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Add garam masala - Most tandoori spice blends have garam masala in them. I don’t use any in this recipe, as it would overpower the shrimp with a mild, sweet, buttery flavor. However, add ¼ teaspoon per pound of shrimp for a slightly different flavor if you’d like. Add food coloring - If your familiarity with South Asian food is based on a restaurant experience, you’ll question why these tandoori prawns (amongst other authentic tandoori recipes) aren’t a vibrant red. The only way to get that color without adding a large amount of chilies is a few drops of food coloring or beetroot powder. Use a ready-made tandoori spice blend - You can source and use many ready-made tandoori spice blends on the market. If you haven’t already, download my spice guide and check out the brands I love and use regularly. Cook a tandoori fish tikka instead - This marinade works great with any seafood. Choose a meaty fish like mahi mahi, salmon, or barramundi, to name a few. Cut it into large cubes, about 2" in size, marinate, place on bamboo skewers, and cook using your preferred method. Opt for an alternative cooking method - Place the marinated shrimp on skewers and cook them on an outdoor gas grill at 400 degrees Fahrenheit; broil them on a baking sheet on medium-high heat in your oven or air-fry them at 350 degrees Fahrenheit. Cook for 2-3 minutes per side for all the methods until the prawns become opaque. Serve with naan bread, lime wedges, and your favorite chutney.
Step-by-step instructions
Step 1 - Mix the ginger-garlic paste, red chili powder, Kashmiri chili powder, lime juice, and all of the other ingredients in a container with an airtight lid or a large bowl to create the yogurt marinade.
Step 2 - Add the shrimp to this marinade, cover the container tightly to protect your fridge from odors, and refrigerate for 30 minutes to one hour. To cook the shrimp, preheat a grill pan and cook the shrimp in a single layer for 2-3 minutes on each side and serve with some lemon wedges, pickled onions, and chutney.
Expert tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
