Grilled Tandoori Shrimp Skewers with Vegetable Pulao

meat & seafoodfish & seafoodlunchdinnerindian

Aug 20

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Succulent marinated Grilled Tandoori Shrimp Skewers are so juicy, tender, and full of amazing bold flavours! Paired with a vegetable pulao and cucumber raita, this is a wonderful summer meal!

Hey everyone! This recipe for grilled tandoori shrimp skewers is extremely bold and flavourful! Pair it with the vegetable pulao and cucumber raita and you've got yourself an extremely delicious dinner!

This shrimp is marinated in a quick and easy tandoori marinade. The key to these skewers is the smokiness that we want to create while grilling them. This is thanks to the addition of desi ghee or clarified butter! While the shrimps are super flavourful with the marinade, this extra step will really enhance them!

This veggie fried rice uses onions, carrots, and green chilies. The aroma from this rice is absolutely wonderful and pairs extremely well with the skewers! I love the finishing touch of the fresh cucumber raita to bring the components together and make this a truly fulfilling meal. Enjoy this recipe!

Ingredients for Grilled Tandoori Shrimp Skewers

For the Shrimp Skewers Marinade

Shrimp, peeled and deveined
Lemon
Deggi mirch
Garam masala
Salt
Ginger-garlic paste
Butter

How to Make Grilled Tandoori Shrimp Skewers

Begin by defrosting the shrimp if you’re using frozen shrimp. Add your shrimp to a medium-sized bowl.

Fill the bowl with cold water.

It should take about 10 minutes to defrost the shrimp at room temperature. Then, drain the water from the bowl. Pat the shrimp dry and return them back to the bowl.

Add the lemon juice, garam masala, deggi mirch, salt, ginger-garlic paste, and butter to the bowl. Let the shrimp marinate for at least 15 minutes. In the meanwhile, prepare your vegetable pulao and cucumber raita.

Starting threading the shrimp on the skewers. Ensure to pierce the shrimp on both ends of the shrimp, both the body and the tail. This will help ensure the shrimp is attached firmly to the skewers and will ensure an even cook. Try not to pack the shrimps too closely, let them retain their original shape on the skewers.

Set the skewers aside while the grill preheats on medium heat.

Once the grill pan is hot, lightly oil the pan with olive oil or spray oil. Place each skewer on the pan and gently press the skewers against the grill for a few seconds. Then, increase the heat to medium high and cook for 1-2 minutes. Flip the skewers, brush with ghee or butter and cook the other side for another minute.

Then flip the skewer back, brush the other side and turn over to make each side smokey and lightly charred. After 3-4 minutes of cooking, turn off the heat and set the skewers aside.

Serving Suggestion

Here is what I suggest to serve with these fabulous grilled tandoori shrimp skewers:

These sides can be prepared while the shrimp is marinating, so this entire meal is very quick to prepare and will be well worth it! So go ahead and enjoy!

Watch How to Make Grilled Tandoori Shrimp Skewers with Vegetable Pulao Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Indian. Seafood

Indian, North Indian

Yield: 2

Author: Anadi

Grilled Tandoori Shrimp Skewers with Vegetable Pulao

( 0 reviews )

Succulent marinated Grilled Tandoori Shrimp Skewers are so juicy, tender, and full of amazing bold flavours! Paired with a vegetable pulao and cucumber raita, this is a wonderful summer meal!

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

For the shrimp

8 oz peeled shrimp, defrosted if frozen
1/2 lemon, juiced (about 1 1/2 Tbsp)
1/2 Tbsp ginger, puréed
1/2 Tbsp garlic, puréed
1 tsp garam masala
1/2 Tbsp deggi mirch
2 tsp ghee/butter
salt to taste

For the Vegetable Rice Pulao (makes about 3 Cups)

1 Cup basmati rice
2 Tbsp ghee/olive oil
2 tsp cumin seeds
1 green chile
1/2 Cup carrot, finely diced
1 Cup onion, finely diced
1 Cup green peas (fresh or frozen)
1/2 Cup chopped cilantro
1 tsp lime juice
salt to taste

For the cucumber raita

1 large English cucumber
1 3/4 Cups plain yogurt
1/4 tsp ground cumin
1/4 tsp chaat masala
pinch of black salt
pinch red chilli powder (garnish)
salt to taste

Instructions

Add the lemon juice, garam masala, deggi mirch, salt, ginger-garlic paste, and butter to the bowl. Let the shrimp marinate for at least 15 minutes. In the meanwhile, prepare your vegetable pulao and cucumber raita.
Prepare the Traditional Indian Cucumber Raita as described here.Chill in the fridge while you prepare the shrimp and pulao.
Prepare the Light and Healthy Vegetable Rice Pulao as described here.
Starting threading the shrimp on the skewers. Ensure to pierce the shrimp on both ends of the shrimp, both the body and the tail. This will help ensure the shrimp is attached firmly to the skewers and will ensure an even cook. Try not to pack the shrimps too closely, let them retain their original shape on the skewers.
Set the skewers aside while the grill pan preheats on medium heat. Once the grill pan is hot, lightly oil the pan with olive oil or spray oil. Place each skewer on the pan and gently press the skewers against the grill for a few seconds. Then, increase the heat to medium high and cook for 1-2 minutes.
Flip the skewers, brush with ghee or butter and cook the other side for another minute. Then flip the skewer back, brush the other side and turn over to make each side smokey and lightly charred. After 3-4 minutes of cooking, turn off the heat and set the skewers aside.
To serve, place large spoonfuls of pulao on a large plate, top with cucumber raita the grilled tandoori shrimp skewers. Serve hot and enjoy!

Notes

If using frozen shrimps: Add your shrimp to a medium-sized bowl and fill the bowl with cold water. It should take about 10 minutes to defrost the shrimp at room temperature. Then, drain the water from the bowl. Pat the shrimp dry and return them back to the bowl. Peel the shrimp now if needed.