Tandoori Shrimp
Add a sweet or spicy prepared chutney along with the yogurt sauce for dipping. Serve with a side of curry-seasoned chickpea salad or basmati rice pilaf for a light meal, accompanied by pappadam or naan. Broil the shrimp on a foil-lined baking sheet for about 5 minutes if a grill is not available.
Ingredients
- 1 C plain yogurt , divided
- 1 T minced ginger
- 3 cloves garlic , minced
- 1 small lime , zest and juice
- 2 t paprika
- 2 t chili powder
- 1 t cumin
- 1 t coriander
- 3 t garam masala , divided
- 1½ lbs tail-on medium large shrimp (25-30)
- ½ t turmeric
- 1 T minced cilantro
- pinch of cayenne pepper (optional)
- pinch each of salt and black pepper
- 6 wooden skewers , soaked in water
Instructions
- In a large bowl, combine 3/4 cup of yogurt, ginger, garlic, 1 teaspoon lime zest, paprika, chili powder, cumin, coriander and 2 teaspoons of garam masala. Add shrimp, mix well to coat and marinate in the refrigerator for 15 to 60 minutes.
- In a small bowl, stir together the remaining yogurt, turmeric, cilantro, 1 tablespoon lime juice and cayenne pepper. Season with salt and pepper and set aside.
- Preheat grill to medium-high. Remove the shrimp from the marinade and loosely thread them onto the skewers. Place on the grill and cook 3 to 4 minutes on each side until shrimp are opaque. Serve warm with yogurt dipping sauce on the side.