Entrees

Tandoori Shrimp

StrongerTogether.coop

Add a sweet or spicy prepared chutney along with the yogurt sauce for dipping. Serve with a side of curry-seasoned chickpea salad or basmati rice pilaf for a light meal, accompanied by pappadam or naan. Broil the shrimp on a foil-lined baking sheet for about 5 minutes if a grill is not available.

Prep Time

30 minutes

Cook Time

5 minutes

Yield

6 Servings

Ingredients

1 cup yogurt, plain (divided)
1 tablespoon ginger, fresh (minced)
3 cloves garlic (minced)
1 lime (zest and juice)
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon cumin, ground
1 teaspoon coriander, ground
3 teaspoons garam masala (divided)
1 1⁄2 pounds shrimp (tails-on, medium-large, 25-30)
1⁄2 teaspoon turmeric, ground
1 tablespoon cilantro (minced)
1 pinch cayenne pepper (optional)
1 pinch salt
1 pinch black pepper
6 wooden skewers (soaked in water)

Instructions

In a large bowl, combine ¾ cup of yogurt, ginger, garlic, 1 teaspoon lime zest, paprika, chili powder, cumin, coriander and 2 teaspoons of garam masala. Add shrimp, mix well to coat and marinate in the refrigerator for 15 to 60 minutes. In a small bowl, stir together the remaining yogurt, turmeric, cilantro, 1 tablespoon lime juice and cayenne pepper. Season with salt and pepper and set aside. Preheat grill to medium-high. Remove the shrimp from the marinade and loosely thread them onto the skewers. Place on the grill and cook 3 to 4 minutes on each side until shrimp are opaque. Serve warm with yogurt dipping sauce on the side.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.