Tandoori Grilled Shrimp Skewers
Tandoori grilled shrimp skewers are a bold, healthy grilling recipe packed with Indian-inspired spices, yogurt marinade, and smoky char. Juicy, flavorful, and ready in under 30 minutes, this dish is perfect for summer dinners or easy entertaining.
Servings: 4 servings
Calories: 220kcal
Cost: 15
Equipment
- mixing bowl
- whisk
- skewers wooden or metal
- grill
- Tongs
Ingredients
- 0.5 cup full-fat Greek yogurt
- 1 tbsp Kashmiri chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp garam masala
- 0.25 tsp turmeric
- 1 tsp fresh grated ginger
- 2 cloves fresh garlic, grated
- 0.5 lemon, juiced
- 1 tbsp neutral oil
- 0.75 tsp salt
- 1 lb large shrimp, peeled and deveined
Instructions
- In a large bowl, whisk together the yogurt, Kashmiri chili powder, cumin, coriander, garam masala, turmeric, ginger, garlic, lemon juice, oil, and salt until smooth.
- Add the shrimp and toss until fully coated. Cover and refrigerate for 30 minutes.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Thread the shrimp onto skewers through two points so they sit flat, leaving space between each piece.
- Preheat the grill to high heat (425–450°F) and oil the grates thoroughly.
- Place the skewers on the grill and cook for 2–3 minutes on the first side without moving.
- Flip once and grill for another 2 minutes until shrimp are opaque and lightly charred.
- Transfer to a platter, rest briefly, then finish with lemon juice, sliced onion, and cilantro before serving.
Notes
Use large shrimp (16/20 count) for best results. Do not marinate longer than 1 hour to avoid mushy texture. For authentic color, use Kashmiri chili powder. Serve with naan, rice, or a fresh salad. Can also be cooked on a flat top griddle for more even caramelization.