Tandoori Prawns or Tandoori Shrimp Masala

Name: Tandoori Prawns or Tandoori Shrimp Masala
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb Shrimp; ¼ tbsp Greek yogurt; 1 tbsp Paprika; ½ tsp Cayenne pepper; 1 tbsp Coriander powder; ½ tsp Cummin powder; ¼ tsp Turmeric powder; ½ tsp Garlic powder; ½ tsp Ginger powder; ½ tsp Garam masala; ⅙ tsp Tandoori food color (orange or red, optional ); 2 tbsp Lemon juice; 2 tbsp Olive oil; 1 lb Prawns (12 large prawns ); ½ cup Greek yogurt; 1 tbsp Fresh garlic (minced); 1 tbsp Fresh ginger (grated); 1 tsp Sweet paprika; 1 tsp Cayenne pepper; 1 tbsp Coriander powder; ½ tsp Cumin powder; ¼ tsp Turmeric powder; 1 tbsp Lemon juice; ½ tsp Kosher salt (as per taste); ¼ tsp Black pepper; ⅛ tsp Tandoori food color (orange and red, optional); 2 tbsp Cooking oil; 2 tbsp Butter (unsalted ); 2 tbsp Cilantro (chopped for garnish )

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These tandoori prawns or tandoori shrimp masala get done in less than 15 minutes. Creamy, tangy, and a little spicy. Perfect over steamed rice, chapati, or roti.

Grilled prawns on a plate of salad. — Prawns with Tandoori Masala.

Indulge in the rich flavors of tandoori masala paired with succulent prawns or shrimps for a culinary experience like no other! This classic Indian spice blend, known for its aromatic and smoky profile, elevates the natural sweetness of seafood, creating a harmony of flavors that is simply irresistible.

Perfect for a special occasion or a weeknight dinner, tandoori prawns or shrimps are sure to impress with their bold flavors and tender texture. So, why wait? Spice up your seafood game with tandoori masala and savor the delicious fusion of flavors!

Why make tandoori prawns?

This is a very simple and easy recipe. You only need prawns, curry powder, and a few other pantry staples.
This is a delicious dish. And you can also control the level of spiciness with your choice of chili pepper. Or, you can also use sweet paprika instead.
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-sized prawns, I like to make grilled tandoori prawns on the BBQ or stovetop cast-iron skillet.
- If you use shrimp, I highly recommend making the tandoori shrimp masala so you don’t have to grill small shrimp. And the sauce is delicious.
This is a very typical tandoori paste you can use to make tandoori fish, or chicken tandoori too.

A plate with grilled prawns. — Tandoori prawns or tandoori shrimp masala

Ingredients and substitutes

Seafood – I’ve used medium-to-large prawns for grilling, but I use shrimp for the sauce. The marinade makes a nice little gravy that is absolutely delicious over rice.
Tandoori color – On a regular day, I do not use any tandoori color for my family. 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 readily available in most supermarkets these days.
Ginger and 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.

Ingredients for making tandoori prawns. — Prawns with Tandoori Masala.

Step-by-step: Tandoori prawns or shrimp masala

Prep – Clean and devein prawns or shrimps. Drain the prawns well and pat them dry.
Pro tip – I leave the tails on because they look aesthetic, but you can take them off as well.

Progress pictures making the tandoori paste. — Tandoori prawns or tandoori shrimp masala

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 cooking, stirring, until the prawns turn 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.

A plate with grilled tandoori prawns. — Prawns with Tandoori Masala.

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 1/4 cup of water and bring to a boil.
- Taste and adjust seasoning.
- Garnish with chopped cilantro.

A platter with tandoori prawns in masala gravy. — Indian Tandoori Masala – Shrimps or Prawns

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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.

Veena Azmanov