Tandoori Prawns or Tandoori Shrimp Masala
Calories: 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.
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
- 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.
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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