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Tandoori Shrimp

A tandoor is a clay oven traditionally used in Indian cooking. This dish may be served with a Kachumber Salad, Raita and/or a Mint, Cilantro, Chili and Garlic Dip.

A plate of Tandoori Shrimp on skewers and abowl of tomato and cucumber salad by Simon Majumdar

Tandoori-Style Shrimp Recipe


Serves: 4



  • 3 x “Colossal” Shrimp Tail On (16 count) – Two per serving

  • 3 tablespoons of whole milk yogurt

  • 2 inches of fresh ginger (peeled)

  • 4 cloves of garlic (peeled)

  • 4 green chilies (seeds removed & finely minced)

  • 1 pinch of salt

  • 1 tsp hot chili powder

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp ground turmeric

  • 1 lemon (juice and zest)

  • 1 tsp of saffron infused in water (optional)




  1. Blend the ginger, garlic and salt with a little water until it becomes a paste.

  2. Finely mince the green chilies.

  3. Butterfly the shrimp and place in a bowl.

  4. Add the ginger/garlic paste and the chilies and massage well into the shrimp.

  5. Add the spices and the saffron water, cover the bowl and chill for two hours.

  6. Twenty minutes before cooking time, combine the yogurt the shrimp mixture making sure every shrimp is coated. Do not add the yogurt before this. It will make the shrimp mushy.

  7. When cooking the shrimp, remove excess marinade and grill the shrimp on a ridged grill, turning once and making sure that they have taken on a slight char.

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