Tandoori Shrimp Recipes

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.

TANDOORI-STYLE GRILLED MEAT OR SHRIMP

Steps:

• 1 In a blender, puree the first 8 ingredients until they form a paste.
• 2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
• 3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.

TANDOORI SHRIMP

Steps:

• Whisk together the marinade ingredients in a deep bowl and place the shrimp in it making sure to cover it completely with the marinade. Keep aside for 30 minutes.
• Thread the shrimp on wooden skewers, shaking off the excess liquid.
• Spray all over with cooking spray.
• Grill the skewers over a hot grill for 4-5 minutes until the shrimp turn an opaque pink and become slightly charred on the surface. Turn over and grill on the other side too.
• Alternatively, line a baking tray with aluminium foil and place the skewers over it. Heat the oven to 350 degrees and bake for 10 minutes. Then, broil for 4-5 minutes until cooked through and slightly charred. Turn over and do the same on the other side.
• Garnish with chopped cilantro and serve hot over a bed of lettuce.

TANDOORI PRAWNS

Steps:

• How to make the recipe
• First we need to peel and deveined the prawns. You can buy a ready to use prawns for the recipe.
• Remove the head and legs from it with your finger. Peel the shells from it.
• You can even remove the tail by squeezing it.
• Using a small sharp knife make a slit along the middle of the back of the prawns to expose the black colour vein.
• Now under running water wash and clean the prawns and remove the vein.
• Pat them dry completely using a napkin or kitchen towel.
• Mix half of the lemon juice, red chilli powder and salt with the prawns. Keep them as a first marination for 10 minutes.
• In a mixing bowl mix all the remaining ingredients with yoghurt and whisk them nicely to make tandoori masala.
• Now mix these tandoori masala with the prawn nicely and marinate for at least 1 - 3 hours
• Making the tandoori prawns
• Using Oven :- if you use wooden sticks then soaked them in water for at least 30 minutes.
• Preheat the Oven at 240°C for at least 15 minutes and line a baking tray with aluminum foil and place a rack over
• Bring the marinated prawns and start to thread the prawns one by one in the shewer. Keep a minimum gap between them while threading.
• Place the tray inside the oven and grill them for 10 minutes
• After 7 minutes remove the tray and brush some butter over the prawns and place the shewer over the rack and cook for last 3 minutes or till crisp golden.
• Serve them hot sprinkling some chat masala over them with green mint chutney or sauce.
• Below you can read how to cook the prawns using a charcoal tandoor and over a Tawa or pan.

TANDOORI PRAWNS

Steps:

• Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
• Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

TANDOORI SHRIMP

Steps:

• Shell and devein the shrimp, leaving the tail part on. Rinse the shrimp and pat them dry on towels.
• Combine all the ingredients of the marinade in a large ceramic bowl. Add the shrimp and toss well. Marinate at room temperature for 30 minutes or refrigerate overnight.
• Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
• Thread the shrimp alternating with the onions on long thin metal skewers. Brush the shrimp with oil. Place the skewers on the rack. Barbecue, turning them two or three times, until the shrimp are opaque (about six minutes). Slide the shrimp along with the onions off the skewers onto a heated platter. Garnish with lemon slices and coriander sprigs.

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.

TANDOORI GRILLED SHRIMP

Steps:

• In a food processor fitted with a metal blade, or a blender, combine the garlic, turmeric, salt, red pepper flakes, and yogurt.
• Blend well and place in a glass bowl until ready to use.
• One hour before grilling, place the shrimp into the yogurt marinade.
• Soak wooden skewers in warm water to prevent burning.
• Place the shrimp on the skewers.
• Grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute.
• Carefully turn and grill until shrimp are cooked through, another 2 to 3 minutes.
• Place shrimp on platter and serve immediately.

TANDOORI SHRIMP AND MANGO SALAD

Steps:

• Make dressing:
• Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
• Make marinade:
• In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
• Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
• In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.
• In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.