Tandoori Shrimp
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds jumbo or large shrimp
- 1tablespoon minced garlic
- 1tablespoon grated or crushed fresh ginger
- 3 to 6fresh hot green chilies, minced
- 3tablespoons lemon juice
- 2teaspoons horseradish
- 1teaspoon mustard powder
- ½teaspoon carom (ajwain) seeds, crushed, or substitute 1 teaspoon dried thyme
- 2teaspoons yellow food coloring (optional)
- Olive oil for basting
- 2medium-sized onions, peeled and cut into 1-inch pieces
- Lemon slices and fresh coriander sprigs for garnish
The Marinade
The Cooking
Nutritional analysis per serving (6 servings)
192 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 32 grams protein; 191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shell and devein the shrimp, leaving the tail part on. Rinse the shrimp and pat them dry on towels.
- Step 2
Combine all the ingredients of the marinade in a large ceramic bowl. Add the shrimp and toss well. Marinate at room temperature for 30 minutes or refrigerate overnight.
- Step 3
Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
- Step 4
Thread the shrimp alternating with the onions on long thin metal skewers. Brush the shrimp with oil. Place the skewers on the rack. Barbecue, turning them two or three times, until the shrimp are opaque (about six minutes). Slide the shrimp along with the onions off the skewers onto a heated platter. Garnish with lemon slices and coriander sprigs.
Private Notes
Comments
Wait! Pre-soaked grape vine cuttings!!! Where are these in the ingredient list? And soaked with what? And … well unless you live in the country where are you going to find these? And well, really???
Lovely flavour - but a caution: if you leave the shrimp in the marinade overnight, the lemon juice will cook them and you may not like the overcooked texture. Half an hour is sufficient.
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