TANDOORI SHRIMP RECIPE
Tandoori Shrimp - perfectly marinated and grilled Indian Tandoori shrimp skewers. Super easy recipe that yields the most delicious shrimp ever!
Provided by Rasa Malaysia
Categories Indian Recipes
Time 50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 163 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 287 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 people, Sodium 1181 milligrams sodium, Sugar 1 grams sugar
CHICKEN TANDOORI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
- Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
- Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
- Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
- Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
TANDOORI-STYLE SHRIMP
Delicious marinated shrimp that works as an appetizer or a main course dish. From Madhur Jaffrey's "Indian Cooking" cookbook, a fave of mine.
Provided by MummaKat
Categories Indian
Time 1h
Yield 4 appetisers, 4 serving(s)
Number Of Ingredients 12
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.
TANDOORI-STYLE GRILLED MEAT OR SHRIMP
Provided by Victoria Granof
Categories Blender Quick & Easy Yogurt Backyard BBQ Dinner Meat Shrimp Summer Grill Chill Grill/Barbecue Healthy Cookie Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
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.
GRILLED TANDOORI STYLE SHRIMP WITH MINT CHUTNEY
Categories Shrimp Summer Grill/Barbecue Gourmet
Yield Serves 4 as a main course
Number Of Ingredients 6
Steps:
- Prepare grill for cooking.
- Butterfly shrimp by making a deep lengthwise incision from top to bottom down center of back, without cutting all the way through, and devein. 3Combine turmeric, paprika, salt, and pepper in a large bowl. Add shrimp and toss to coat well.
- Grill shrimp, opened flat, on an oiled rack set 5 to 6 inches over glowing coals, turning once, until cooked through, about 2 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) 3Serve immediately with chutney.
INDIAN-STYLE STIR-FRIED TANDOORI SHRIMP
Try this Stir-Fried Tandoori Shrimp recipe and serve as a dinner entrée. Enjoy the taste of fresh cilantro, mint, cumin, garlic, lemon juice and much more!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 125 mg, Sodium 770 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 14 g
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
SHRIMP IN A TANDOORI MARINADE
Shrimp can be cooked in many ways. Here's an Indian grilled version, done with tandoori flavourings. Ideal as a main course or as part of an appetizer extravaganza. Prep time includes marinating time.
Provided by Lennie
Categories Asian
Time 6h39m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer.
- Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
- Slip into a plastic bag and refrigerate for at least 6 hours.
- Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done.
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 289.6, Fat 6.2, SaturatedFat 2.1, Cholesterol 353.6, Sodium 511.2, Carbohydrate 7.6, Fiber 0.8, Sugar 3.3, Protein 48.7
TANDOORI GRILLED SHRIMP
Make and share this Tandoori Grilled Shrimp recipe from Food.com.
Provided by SnowHat
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155, Fat 2.1, SaturatedFat 0.4, Cholesterol 173.9, Sodium 212.2, Carbohydrate 6, Fiber 0.1, Sugar 4.4, Protein 26.4
TANDOORI SHRIMP
Make and share this Tandoori Shrimp recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade: In a bowl, combine all the ingredients. Season with salt. Set aside.
- Thread the shrimp onto the skewers and place in the marinade. Coat thoroughly.
- Preheat the grill, setting the burners on high or preheat a ridged nonstick skillet.
- Remove the skewers from the marinade and cook for about 2 minutes on each side.
- Serve the shrimp with basmati rice and raita.
- Tips: Garam masala is a spice mixture from the northern region of India that enhances most vegetable, fish, and meat dishes. You can find garam masala in specialty grocery stores, but you can make a homemade version. In a large skillet over high heat, pan-fry for 1 minute 5 ml (1 teaspoon) of green cardamom seeds (small grains), 5 ml (1 teaspoon) of cumin seeds, 5 ml (1 teaspoon) of coriander seeds, 5 ml (1 teaspoon) of black peppercorns, 5 ml (1 teaspoon) of whole cloves, 1 cinnamon stick and 1 ml (1/4 teaspoon) of ground nutmeg. Let cool, then grind the spices together very finely.
TANDOORI SHRIMP
Provided by Julie Sahni
Categories dinner, main course
Time 1h
Yield Six servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 867 milligrams, Sugar 4 grams, TransFat 0 grams
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 DRY RUB
Make and share this Tandoori Dry Rub recipe from Food.com.
Provided by Diana Adcock
Categories Asian
Time 5m
Yield 1/3 cup
Number Of Ingredients 11
Steps:
- Mix well all ingredients and store in a jar with a tight fitting lid.
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- In a mortar, pound the garlic, ginger and salt to a paste; alternatively, puree in a mini-processor. Add the lemon juice and 2 tablespoons of the yogurt. Transfer the mixture to a large bowl. Whisk in the remaining yogurt along with the egg, chickpea flour, cayenne, turmeric, cumin, garam masala and white pepper. Stir in the shrimp and marinate for 2 hours.
- Light a grill. Thread the shrimp onto skewers. To suspend the shrimp 2 to 3 inches above the grill, place rocks or bunched-up foil on either end of the grill. When the fire is hot, rest the skewers on the rocks and cover the grill. Cook for about 5 minutes, or until the marinade has formed a firm, crusty coating on the bottom of the shrimp. Baste the shrimp with the butter and turn the skewers. Cover and grill the shrimp until just cooked through, about 4 minutes longer. Transfer the shrimp to plates and serve at once, with lemon wedges.
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- Ensure the shrimp/prawns are properly de-veined and cleaned. If they are damp pat them dry. Mix together the yogurt and the rest of the ingredients (ginger, garlic, lemon juice, tandoori/garam masala, chili, turmeric and salt) with the shrimp. Ensure they are well covered and leave to marinade for between 30min to 2hours.
- Soak some skewers (around 4) if using wooden in the meantime, then shortly before ready to cook, thread the shrimp onto the skewers and grill for around 3min on either side until cooked through - they will turn pink. Try to avoid overcooking.
- Suggested serving with naan bread, raita (mix plain yogurt with grated cucumber and a little garam masala and salt) and eg salad, chutney.
TANDOORI SHRIMP RECIPE - REDBOOK
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- Pat shrimp dry. In a medium bowl, combine shrimp, yogurt, lime juice, curry powder, garlic paste, and kosher salt to taste.
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- In a medium bowl, mix the shrimp with the yogurt, garam masala, and cayenne to coat. Cover and let marinate, refrigerated, for at least 30 minutes and up to 12 hours.
- Meanwhile, cook the rice according to the package directions, adding the peas and carrot in the last 5 minutes.
- Thread the shrimp onto the skewers, season with ½ teaspoon salt and ¼ teaspoon pepper, and broil until opaque, 4 to 5 minutes. Serve with the rice.
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- In blender or food processor, blend onion, lemon juice, garlic, ginger, oil, turmeric, garam masala, paprika, coriander, cumin, cayenne, salt, and yogurt until smooth. Divide marinade between 2 airtight containers and add shrimp to one and zucchini and red peppers to the other. Toss to coat in sauce before covering each container and refrigerating, allowing shrimp and vegetable to marinate for at least 2 hours and up to 8 hours.
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- Remove shrimp and vegetables from marinade and allow excess to drip off. Shrimp and vegetables should be coated but not gloppy. Thread shrimp, zucchini, peppers, and mango onto 8 - 9 in (23 cm) presoaked wooden or metal skewers. Grill, turning a couple of times to ensure they donu2019t burn, until shrimp are cooked through and vegetables are tender, about 4 to 5 minutes total. Serve warm with steamed brown basmati rice and Minty Raita.
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