Tandoori Shrimp
Servings
4Serving size
4 ounces shrimp with sauceThis recipe can easily be multiplied and makes great leftovers – try the leftover shrimp on sandwiches! Note that active cooking time does not include marinating time. Mix the shrimp in the marinade the night before or at least the morning that you plan to make this. Serve over Brown Rice.
Serve with Brown Rice or Jasmine Rice
Ingredients
| 1 Tbsp. Ginger root, raw (minced) |
| 1/2 lemon yields Lemon juice |
| 1/2 cup Nonfat Greek Yogurt |
| 1/2 tsp.. Ground cumin |
| 1/4 tsp. Ground coriander |
| 1/4 tsp. Ground turmeric |
| 1/8 tsp. Cayenne pepper |
| 1/4 tsp. Garam masala |
| 1/8 tsp. Ground cloves |
| 1/4 tsp. Salt |
| 1 Tbsp. No salt added tomato paste |
| 16 Ounces Shrimp, raw (peeled and deveined) |
| 1 large White onions (sliced thinly) |
| 1 Tbsp. Olive oil |
Instructions
Mix well.
Add the shrimp and onions to the spice and yogurt mixture and toss until well coated.
Let the shrimp, onions, spices and yogurt mixture marinate for at least 8 hours in the refrigerator.
When ready to cook, place a large skillet over high heat.
Add the olive oil.
When the oil is hot, add the shrimp, onions, spices, and yogurt mixture to the pan.
Spread out the shrimp so that each shrimp is lying on its side in the pan and each is touching the bottom of the pan.
Cook for about 6 minutes. Shake the pan slightly every couple minutes to keep the sauce well blended and to ensure it heats through.
Turn the shrimp over and cook on the other side for about 4 minutes. Shake the pan every couple of minutes to ensure the sauce (yogurt, onions, and spices) heats through.
Serve over brown rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The key to this dish is a very hot pan. The marinated shrimp will come out of the refrigerator cold, and when they are added to the pan they will cool the skillet and the oil. That’s an advantage, because it gives you time to get the shrimp spread out in the pan so that they cook evenly.
After about 6 minutes the pan will have reheated to the point where the shrimp are about half way cooked and they are slightly crisp on the first side. As they are turned over, the pan heats more and the second side cooks faster. Ten minutes total is just long enough to cook the shrimp through and wilt the onions.