Grilled Tandoori Shrimp
It just wouldn’t be summer without making my Grilled Tandoori Shrimp. Cooked on the barbecue and served with fresh lime this is a must try!
Servings 6 people
Calories 99kcal
Ingredients
- 1½ lbs large shrimp, shell on (I like the size 16-20 count)
MARINADE
- 2½ tablespoon fresh lime juice
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped fresh ginger
- ¼ teaspoon fennel seeds, lightly crushed
YOGURT SAUCE
- ¼ cup yogurt
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
FINISHING
- 1-2 limes, cut in wedges
Instructions
- Thaw shrimp in a bowl of water while preparing marinade and sauce.
YOGURT SAUCE
- Combine yogurt and spices in a 1-cup measuring cup and set aside.
MARINADE
- Combine marinade ingredients in shallow bowl large enough to hold the shrimp.
- Carefully loosen the shrimp shells from the meat leaving them attached.
- Add shrimp and let marinate for 15-30 minutes, no longer.
- Remove shrimp from marinade. Gently toss with half the yogurt mixture and thread onto skewers.
- Brush shrimp with oil and grill until lightly charred and pink, turning once, about 3 minutes.
- Remove from skewers, toss with remaining yogurt mixture. Garnish with lime wedges and serve immediately.
Nutrition
Calories: 99kcal | Carbohydrates: 4g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 745mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 1mg
