There’s something magical about the way a tandoori marinade transforms shrimp. The moment these spice-kissed beauties hit the grill, the air fills with the warm, smoky aroma of cumin, garam masala, and garlic.
The yogurt-based marinade locks in moisture, ensuring every bite is tender and bursting with layers of heat, citrus, and earthy depth. This dish isn’t just about flavor—it’s about balance.
Packed with protein, low in carbs, and brimming with anti-inflammatory spices like turmeric and ginger, Grilled Tandoori Shrimp is a go-to for those craving something light yet deeply satisfying.
It’s no surprise that tandoori-style grilling is trending among health-conscious food lovers—it delivers bold flavors without the heaviness of deep-fried alternatives.
Why This Recipe Stands Out?
- Effortless yet exotic – The marinade does all the work while you sit back and relax. Just grill and enjoy!
- Healthy without sacrifice – Low-carb, high-protein, and packed with gut-friendly yogurt, this dish fits into any clean-eating plan.
- Flavor explosion – The smoky char from grilling + vibrant spices = absolute perfection.
- Perfect for meal prep – Marinate ahead of time, then grill in minutes for a quick meal.
- Crowd-pleaser – Whether you’re serving guests or just treating yourself, these shrimp disappear fast!
Grilled Tandoori Shrimp Recipe
Equipment
- Mixing bowl
- Whisk or spoon for mixing
- Grill or grill pan
- Skewers (if using)
- Basting brush
- Tongs
Ingredients
- 24 large shrimp
- 1/2 cup 120 milliliters plain yogurt
- 1/3 cup 5 1/3 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped fresh mint
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Lemon wedges or lime wedges, for garnish
Instructions
- In a bowl, whisk together yogurt, cilantro, mint, ginger, garlic, and all spices.
- Add the shrimp, coat well, and marinate for at least 30 minutes.
- Preheat the grill or grill pan over medium-high heat.
- Thread shrimp onto skewers (optional) and place on the hot grill.
- Cook for 2–3 minutes per side until shrimp turn opaque and slightly charred.
- Baste with melted butter or oil for extra flavor.
- Remove from the grill and squeeze fresh lemon juice over the shrimp.
- Serve hot with chutney or a side of cooling yogurt.
Nutrition Info:
| Nutrition | Value |
| Calories | 136kcal |
| Carbohydrates | 14g |
| Protein | 14g |
| Fat | 3g |
Variations That Elevate Every Bite!
- Smoky Tandoori Twist – If you want that authentic tandoor-like smokiness, try the dhungar method. Heat a piece of charcoal until red-hot, place it in a small bowl inside your marinated shrimp, drizzle ghee over it, and cover for 5 minutes. This infuses an incredible smoky aroma!
- Butterflied Shrimp for Extra Char – For a deeper char and more marinade absorption, butterfly the shrimp before marinating. This exposes more surface area to the grill, making them even juicier and more flavorful.
- Tandoori Shrimp Tacos – Skip the skewers and serve the shrimp in warm charred tortillas with pickled onions, mint chutney, and a yogurt drizzle. It’s fusion done right!
- Clay Pot Cooking – If you want a traditional approach, cook the shrimp in a clay pot over an open flame instead of grilling. The clay pot enhances earthy flavors, making this a unique take.
- Crispy Tandoori Shrimp Bites – Want a crunchy texture? Coat marinated shrimp with panko or crushed papad before air frying for crispy, flavor-packed bites. A great option for party snacks!
- Cold Tandoori Shrimp Salad – Let the grilled shrimp cool and toss them into a salad with arugula, pomegranate seeds, and a spiced yogurt dressing for a refreshing, high-protein meal.
- Tandoori Butter Shrimp – After grilling, toss the shrimp in a quick makhani (butter tomato) sauce for a creamy, indulgent dish that pairs beautifully with naan or rice.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
