These tandoori prawns or tandoori shrimp masala gets done in less than 15 minutes. Creamy, tangy, and a little spicy. Perfect over steamed rice, chapati, or roti.
Table of Content
You have got to love tandoori anything. It's one of the best Indian recipes, isn't it? Popular amongst Indians and non-Indians. Almost all my non-Indian friends think tandoori chicken and chicken tikka is what Indian food is all about. Well, far from it. Indian food is so diverse, even if you ate it every day you would still have so much more to explore.
Why make tandoori prawns?
- This is a very simple and easy recipe. All you need is prawns, curry powder, and a few other pantry staples.
- This is a delicious dish. And you can control the level of spiciness with your choice of chili pepper. Or, you can also use sweet paprika instead.
- Prawns or shrimp cook in less than 10 minutes. A side dish and steamed rice are all you need to make a complete meal.
- As you can see in the recipe below I have given you two recipes. You can make this with prawns or shrimp.
- When I have large-size prawns I like to make grilled tandoori prawns on the BBQ or stovetop cast-iron skillet.
- If you use shrimp I highly recommend you make the tandoori shrimp masala that way you are not grilling small size shrimps. And the sauce is delicious.
- This is a very typical tandoori paste you can use to make tandoori fish, or chicken tandoori too.
Ingredients and substitutes
- Seafood - I've used medium to large prawns for grilling but I use shrimps for the sauce. The marinade makes a nice little gravy that is absolutely delicious over rice.
- Tandoori color - On a regular day, for the family, I do not use any tandoori color. However, I served these to some guests and thought it made sense to show off the pretty color. The color does not add any taste or flavor so it's best not to use it.
- Indian spices - Coriander, cumin, and turmeric are the most common spices used in Indian and middle-eastern cooking and are easily available in most supermarkets these days.
- Ginger, garlic - for the grill marinade I use mostly powders so they don't burn easily on the fire but for the shrimp masala, I use fresh garlic cloves and fresh ginger.
- Yogurt - Thick Greek yogurt works best for this or the marinade will not stick to the prawns or shrimp.
Tandoori prawns or shrimp masala
- Prep - Clean and devein prawns or shrimps. Drain the prawn well and pat them dry.
Pro tip - I leave the tails on because they look aesthetic but you can take them off as well.
Prawns tandoori
- Marinate - Place all marinade ingredients in a bowl and combine well. Add prawns to the marinade and coat them well. Leave the prawns to marinate for an hour on the counter or up to 12 hours in the fridge.
Pro tip - You can also thread the large prawns on a skewer and cook them on the BBQ or stovetop skillet. - Grill - Heat oil in a skillet over medium heat. Add the marinated prawns along with the marinade. Cook on medium heat, stirring so it does not stick to the pan. Continue to cook stirring until prawns change color to light pink.
Pro tip - Prawns cook fairly quickly 8 to 10 minutes. When the prawns are cooked, add the butter and sprinkle with fresh coriander.
Shrimp tandoori masala
- Marinate - Place all marinade ingredients in a bowl and combine well. Add the shrimp to the marinade and coat them well. Leave them to marinate for an hour on the counter or up to 12 hours in the fridge.
- This works better when you have small shrimps instead of prawns
- In a pan over medium heat, add the butter and all the prawns/shrimps along with the marinade.
- Cook on medium heat, stirring so it does not stick to the pan.
- Add ¼ cup water and bring to a boil.
- Taste and adjust seasoning.
- Garnish with chopped cilantro.
Tips for success
- Clean the prawns and shrimps well. Remove the vein and shell the body leaving the heads. Remove the whole heat and body shell for the shrimps.
- For the grilled prawns we use less marinade so it does not burn on the grill, But, for the shrimps, we use more marinade to make a delicious gravy.
- Marinate the chicken for as long as you can but no longer than 12 hours.
- Do not use aluminum or copper for marinating as the lemon in the marinade can react with the metal and give the chicken a metallic taste.
- Use Greek yogurt for the marinade, low fat yogurts will not stick to the chicken
- Non-dairy tandoori - Traditionally tandoori is made with yogurt. If you choose to make this recipe dairy-free you have two choices, either you omit the yogurt or you use a non-dairy yogurt, such as coconut yogurt. The rest of the ingredients and measurements will remain the same.
More fish and seafood recipes
Frequently asked questions
How long will this tandoori prawn keep?
This dish will keep in the fridge for 3 to 4 days.
What do you serve this tandoori masala with?
There is so much you can serve with this dish. For example, Indian Naan or garlic naan, Chapati, Sweet potato chapati, steamed rice, vegetable rice or try my Rice pilaf with fruit and nuts.
What side dish can you serve with these prawns?
You serve a side of veggies such as spiced potatoes and mushrooms masala. Or, try Black beans curry, Black Beans Coconut Curry
Spicy Indian Eggplant Pickle, Channa Masala - Chickpea Curry
Kidney beans coconut curry.
Printable Recipe
Tandoori Prawns or Tandoori Shrimp Masala
Print Pin Rate Share by Email Share on FB Save GrowCalories: 177kcal
Adjust Servings Here: 4 servings
Description
These tandoori prawns or tandoori shrimp masala gets done in less than 15 minutes. Creamy, tangy, and a little spicy. Perfect over steamed rice, chapati, or roti.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Tandoori Prawns
- 1 lb (450 g) Shrimp
- ¼ tablespoon Greek yogurt
- 1 tablespoon Paprika
- ½ teaspoon Cayenne pepper
- 1 tablespoon Coriander powder
- ½ teaspoon Cummin powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Garlic powder
- ½ teaspoon Ginger powder
- ½ teaspoon Garam masala
- ⅙ teaspoon Tandoori food color (orange or red, optional )
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
Shrimp Prawn masala
- 1 lb (450 g) Prawns (12 large prawns )
- ½ cup (120 ml) Greek yogurt
- 1 tablespoon Fresh garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Sweet paprika
- 1 teaspoon Cayenne pepper
- 1 tablespoon Coriander powder
- ½ tsp Cumin powder
- ¼ tsp Turmeric powder
- 1 tablespoon Lemon juice
- ½ tsp Kosher salt (as per taste)
- ¼ tsp Black pepper
- ⅛ teaspoon Tandoori food color (orange and red, optional)
- 2 tbsp Cooking oil
- 2 tablespoon Butter (unsalted )
- 2 tablespoon Cilantro (chopped for garnish )
Instructions
- Prep - Clean and devein prawns or shrimps. Drain the prawn well and pat them dry.Pro tip - I leave the tails on because they look aesthetic but you can take them off as well.
Prawns tandoori
- Marinate - Place all marinade ingredients in a bowl and combine well. Add prawns to the marinade and coat them well. Leave the prawns to marinate for an hour on the counter or up to 12 hours in the fridge.Pro tip - You can also thread the large prawns on a skewer and cook them on the BBQ or stovetop skillet.
- Grill - Heat oil in a skillet over medium heat. Add the marinated prawns along with the marinade. Cook on medium heat, stirring so it does not stick to the pan. Continue to cook stirring until prawns change color to light pink.Pro tip - Prawns cook fairly quickly 8 to 10 minutes. When the prawns are cooked, add the butter and sprinkle with fresh coriander.
Shrimp tandoori masala
- Marinate - Place all marinade ingredients in a bowl and combine well. Add the shrimp to the marinade and coat them well. Leave them to marinate for an hour on the counter or up to 12 hours in the fridge.
- This works better when you have small shrimps instead of prawns. - In a pan over medium heat, add the butter and all the prawns/shrimps along with the marinade. - Cook on medium heat, stirring so it does not stick to the pan. - Add ¼ cup water and bring to a boil. - Taste and adjust seasoning. - Garnish with chopped cilantro.
Recipe Notes & Tips
- Clean the prawns and shrimps well. Remove the vein and shell the body leaving the heads. Remove the whole heat and body shell for the shrimps.
- For the grilled prawns we use less marinade so it does not burn on the grill, But, for the shrimps, we use more marinade to make a delicious gravy.
- Marinate the chicken for as long as you can but no longer than 12 hours.
- Do not use aluminum or copper for marinating as the lemon in the marinade can react with the metal and give the chicken a metallic taste.
- Use Greek yogurt for the marinade, low fat yogurts will not stick to the chicken
- Non-dairy tandoori - Traditionally tandoori is made with yogurt. If you choose to make this recipe dairy-free you have two choices, either you omit the yogurt or you use a non-dairy yogurt, such as coconut yogurt. The rest of the ingredients and measurements will remain the same.
Nutrition Information
Calories: 177- kcalCarbohydrates: 5- gProtein: 9- gFat: 13- gSaturated Fat: 5- gCholesterol: 109- mgSodium: 591- mgPotassium: 135- mgFiber: 0- gSugar: 1- gVitamin A: 705- IUVitamin C: 9- mgCalcium: 106- mgIron: 1.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Abdul shaker
I made these yesterday. So tasty. My whole family really enjoyed it very much. I made with fish and prawns mixed
Veena Azmanov
Thank you, Abdul. yes, very tasty. So happy you enjoyed them. Thanks for coming back to write this feedback.
Ros
Looks delish! Will definitely try after Diwali! Thanks for sharing
xo Ros
Veena Azmanov
Thanks, Ros