Tandoori Grilled Shrimp is a Welcomed Change for Summer

Summer is all about fresh food, grilling, and especially seafood. Seafood like prawns and shrimp are at their peak in the summer, so why not buy some but put a twist on it?

A tandoori oven is normally used for chicken and naan, but you can get similar flavors from the right blend of Indian spices. Try this recipe for your next BBQ and you won’t be disappointed.


Into a bowl, combine 1/3 cup of Greek yogurt, 1 teaspoon of finely minced garlic (which can you also do with a microplane), 1/2 teaspoon of garam masala spice mix, 1/4 teaspoon of chili powder, 1/2 teaspoon of salt, 1/4 teaspoon of turmeric powder, 2 tablespoons of lime juice, and 1 tablespoon of olive.

If you want them to be a deeper red, you can also use a little beet juice or beet powder. Throw 1 pound of shrimp into the bowl mix well, and cover in the fridge for 30 minutes up to 2 hours.


Once the shrimp have marinaded for at least 30 minutes, wet some skewers and then put the shrimp onto them.

On a grill or a grill pan, cook on each side for just a few minutes until the shrimp turn pink and get a little charred. If you want to do it in the oven, roast for 10 minutes and then put them under the broiler for 1.