Tandoori Shrimp

By Winemakers & Proprietors, Anita & Varinder Sahi

There is nothing quite as satisfying as the traditional Indian method of the cooking clay vessel called a Tandoor. The results are delectable, tangy morsels of meat and seafood or pillowy naan breads and rotis. Proteins are marinated (usually in yogurt) and cooked quickly at a very high temperature. In this recipe, we show you how to achieve a similar dish using jumbo shrimp and your BBQ grill. While yogurt and shrimp might seem like an unlikely pairing, it has a very specific role in this preparation. The yogurt is not only a great base for all the spices blended into it, but it also cooks down to a light crust on each shrimp when grilled. This is always a crowd pleaser at our dinner parties. We typically serve it as an appetizer, however, add a little basmati rice and you have a marvelous entrée.

Prep time: 20 minutes | Marinate: 30 minutes to 1 hour | Cook time: 4 minutes | Makes: 6 to 8 appetizer servings, or 4 main course servings

Wine Pairing

• Copia Vineyards 2021 White

Ingredients

• 1 lb Jumbo Shrimp (Peeled, Deveined, Tails on)
• ½ C Desi Yogurt (Sub: Greek Yogurt)
• 2 T Olive Oil
• 1 T Garam Masala
• 1 tsp Minced Garlic Cloves
• 1 tsp Minced Ginger Root
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves; Sub: Oregano)
• 1 tsp Kashmiri Red Chili Powder
• 1 Lemon, Juice Of
• To Taste Salt and Pepper
• Garnish: Chopped Cilantro Leaves and Tender Stems, Lime Wedges

Directions

1. Dry the jumbo shrimp well with paper towels and set aside.
2. Combine all ingredients for the marinade in a large bowl and stir or whisk together. The marinade should be a thick consistency.
3. Add jumbo shrimp and toss to coat evenly.
4. Cover the bowl with cling wrap and place in the fridge for 30 minutes to one hour.
5. Preheat your grill to medium heat.
6. Skewer shrimp onto metal or wooden skewers while you wait. If you are using wooden skewers, soak them in water for 15 to 20 minutes before using.
7. Lay the shrimp skewers flat on the grill and cook for 2 minutes per side, taking care not to overcook the shrimp.
8. Garnish on a platter with chopped cilantro leaves/stems and lime wedges. Enjoy!

---

Frequently Asked Questions

Why is yogurt used to marinate tandoori shrimp?

The yogurt does two jobs. It is a base that carries all the spices blended into it, and it cooks down to a light crust on each shrimp when grilled. That crust is what gives the shrimp their tandoori character without a tandoor oven.

Can you make tandoori shrimp without a tandoor?

Yes. A BBQ grill at medium heat gets you close. Marinate the shrimp in spiced yogurt for 30 minutes to an hour, skewer them, and grill 2 minutes per side, which reproduces the fast, high-heat cooking a tandoor does.

What is kasuri methi?

Kasuri methi is dried fenugreek leaves, used here at one teaspoon in the yogurt marinade. Dried oregano works as a substitute if you cannot find it.