Indian Style Stir Fried Tandoori Shrimp Recipes

TANDOORI SHRIMP RECIPE

Steps:

• Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
• Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.

THE BEST TANDOORI PRAWNS

Steps:

• Add all the ingredients listed under marinade to a bowl, and combine.
• Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
• In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.
• Oven Method
• Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
• Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.
• Stovetop Method
• Alternatively, if you don't have an oven, heat a grill pan on the stove. Add some butter to the pan.
• Once hot, arrange prawns on the pan so that they don't overlap and sear on high heat for a minute on either side.
• After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.
• To Serve
• Sprinkle with chat masala and chopped coriander and serve with the mango chutney.

TANDOORI-STYLE SHRIMP

Steps:

• Put the yogurt in a bowl.
• Beat lightly with a fork until it is smooth and creamy.
• Add ginger, garlic, lemon juice, salt, black pepper, ground roasted cumin seeds, garam masala, and liquid yellow and red food colouring.
• Stir to mix and set aside for 15 minutes.
• Add the shrimp to the marinade and mix well.
• Marinate for 30 minutes.
• Remove the shrimp with a slotted spoon to a bowl, keeping the marinade.
• Melt the butter in a frying pan over medium heat.
• When the butter has melted completely, turn heat to medium high and immediately pour in the marinade.
• Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan.
• Add the shrimp and fold in; cook for a few minutes, stirring gently.
• Do not overcook the shrimp.
• Serve immediately.

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)

Steps:

• In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
• Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

INDIAN-STYLE STIR-FRIED TANDOORI SHRIMP

Steps:

• Toss shrimp with dressing, lemon juice, garlic, ginger and dry seasonings.
• Heat oil in large skillet on medium-high heat. Add shrimp mixture; cook and stir 5 min. or until shrimp turn pink.
• Remove from heat. Stir in remaining ingredients.

INDIAN STYLE SHRIMP FRY

Steps:

• Mix paprika, cumin, turmeric, and salt in a small bowl. Spread 3/4 the spice mixture over the shrimp in a bowl; set aside for about 10 minutes.
• Crush onion slightly with a mortar and pestle. A few hard jabs is good; onion should be moist but not watery.
• Heat oil in a frying pan over high heat; add mustard seeds and cook until crackling subsides, 1 to 2 minutes. Reduce heat to medium-high. Cook and stir onion, garlic paste, and ginger paste into the mustard seeds until onion is browned, 10 to 15 minutes.
• Stir water into remaining spice mixture; pour into pan. Cook and stir tomatoes in onion mixture until softened, about 5 minutes. Add green peppers and cook for 1 to 2 minutes.
• Reduce heat to medium; add shrimp and cook until no longer pink, 3 to 5 minutes. Increase heat to medium-high and stir until all liquid evaporates. Remove from heat. Sprinkle with black pepper and lemon juice.