With so much going on, let's not forget that Easter is around the corner. For many of us around the world, this means no meat for dinner on Friday nights. Hopefully, you have a bag of frozen shrimp in the freezer to make this Tandoori Style Shrimp. I tossed the shrimp with tandoori seasoning, ginger, garlic, and lemon and roasted them on high heat. I served homemade raita on the side for an easy and delicious meal.
Ingredients for Tandoori Style Shrimp:
Shrimp:
1 1/2 pounds large shrimp
1/4 cup+2 tablespoons Greek Yogurt
2 teaspoons minced garlic
2 teaspoons minced ginger
3 teaspoons Tandoori Masala Seasoning
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Raita:
1 1/2 cups of Greek yogurt
1 English cucumber, peeled, seeded, and chopped
3/4 teaspoon Kosher salt
1/4 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon chopped cilantro
Time-Saving Tip: Prepare the raita 2-3 hours in advance and keep refrigerated.
Let's see what we need.
We're ready to cook.
Peel, seed, and chop the cucumber. Add it to a bowl with the salt and stir. Let sit for 15 minutes. At that time, you will see that the cucumber has released some liquid. That's good and just what we want. Stir in the yogurt, then spices, and lastly, the cilantro. Transfer to a small bowl and refrigerate.
Combine the yogurt, ginger, garlic tandoori masala seasoning, zest, and juice. Toss the mixture with the shrimp.
Place a rack over a parchment-lined sheet pan and coat the rack with cooking spray. Place the shrimp on top on the rack and transfer to a preheated 500-degree oven when the shrimp are mostly pink flip over and return the oven until they all turn pink.
They're ready! The Tandoori Style Shrimp are so easy to prepare and so yummy. Serve them with the raita, naan or rice, and green vegetables, and you're good to go.
Enjoy!
Tandoori Style Shrimp:
Shrimp:
1 1/2 pounds large shrimp
1/4 cup+2 tablespoons Greek Yogurt
2 teaspoons minced garlic
2 teaspoons minced ginger
3 teaspoons Tandoori Masala Seasoning
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Raita:
1 1/2 cups of Greek yogurt
1 English cucumber, peeled, seeded, and chopped
3/4 teaspoon Kosher salt
1/4 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon chopped cilantro
Peel, seed, and chop the cucumber. Add it to a bowl with the salt and stir. Let sit for 15 minutes. At that time, you will see that the cucumber has released some liquid. That's good and just what we want. Stir in the yogurt, then spices, and lastly, the dill. Transfer to a small bowl and refrigerate.
Combine the yogurt, ginger, garlic tandoori masala seasoning, zest, and juice. Toss the mixture with the shrimp.
Place a rack over a parchment-lined sheet pan and coat the rack with cooking spray. Place the shrimp on top on the rack and transfer to a preheated 500-degree oven when the shrimp are mostly pink flip over and return the oven until they all turn pink.
Time-Saving Tip: Prepare the raita 2-3 hours in advance and keep refrigerated.