The plate will be licked clean when you serve this mouth watering, zesty tandoori shrimp recipe. The taste is spicy and smoky from the delicious savory spice blend, with just a hint of sweetness that comes from a home made Whole30 ranch dressing. They are ready in far less than 30 minutes, with a fabulous flavor that will make you think you are eating in a quaint Indian Café.
My husband and I love any recipe that is flavored with an unusual blend of spices. This recipe for Tandoori prawns has a great flavor profile with its combination of garam marsala, cardamom and cumin. The taste is savory and warm and this is a 30 minute recipe that is quick to cook and looks wonderful on a plate. Serve it on a busy weeknight, or serve it for party guests. It works either way.
If you have not had much experience with Indian food and think you won’t like it, think again. There is something so inviting about the taste of these cooked shrimp.
Indian food consists of a wide variety of traditional cuisines that are native to India and the surrounding areas of the continent. They are characterized by the flavor of robust herbs and spices. For today’s attempt at a tasty Indian meal, I’ll be using a great blend of coriander, cumin and garam marsala as well as crushed red pepper flakes for a dose of heat.
For a similar recipe using Middle Eastern spices, try my Moroccan shrimp recipe. It’s a keeper, too!
Generally, I try to be be a bit light handed with spices that I use with shrimp recipes. I know that lots of people use heavy and very spicy herbs with them, but I like to taste the delicate flavor of the seafood, so this blend of Indian inspired spices has just a bit of heat but is more flavored with the savory flavor of Indian herbs.
Ginger, garlic and lemon, along with a tasty home made Whole30 ranch dressing used as a marinade for the shrimp gives extra bit of sweetness and a smooth finish to the shrimp recipe. The end result is a healthy and tasty dish that not only makes a great main course but is perfect for a party appetizer, as well.
Ginger is a commonly used spice that is easy to grow from fresh ginger root. It adds a spicy sweet taste to the sauce.
These Tandoori Prawns are on the Table in just minutes!
Start by tossing the shrimp in the ranch dressing, lemon juice, garlic, ginger and dry seasonings. Be sure to de-vein the shrimp first so that the dark line on the back is not visible.
They will start to take on a nice color from the spice blend, giving us just a hint of the flavor that is in store for us. The shrimp marinate for just a few minutes and the whole recipe takes less than a half hour from start to finish.
Heat the oil in large skillet over medium-high heat then add the marinated shrimp mixture; cook and stir 5 min. or just until shrimp turn pink, turning half way through the cooking time. Seriously, guys! 5 minutes with one flip. What could be easier?
Remove from the heat. Stir in the fresh cilantro and serve with more of the ranch dressing. The cool dressing mixed with the spicy shrimp is a match made in heaven. Another nice dressing (not Whole30) is my quick and easy Creamy cucumber and mint dressing.
Tasting this Tandoori shrimp recipe
Every bite of these delicious shrimp is zesty, spicy and flavorful. There is some spice. The red pepper flakes makes sure of that, but all the other spices and the cooling taste of the ranch dressing takes that heat down a notch and makes for one great tasting mouthful of food.
Keep it Whole30 and Paleo by serving these spicy prawns with cauliflower rice, or serve Jasmine rice for a gluten free diet or normal diet.
For a fun twist on this shrimp recipe, thread the shrimp on a bamboo skewer and grill them on an indoor grill pan or outdoor grill. Perfect party food!
These cooked prawns are perfect for a busy week night and special enough to serve at a dinner party.
The recipe serves four with about 277 calories each. It is low in sugar and saturated fat, high in protein and fits a Whole 30, Gluten free and Paleo diet. And did I mention how tasty it is? Dig in!
Admin note: This recipe first appeared on the blog in May of 2013. I have updated the photos and included a step by step tutorial, and have included the nutritional information for these tandoori prawns.
- 1-1/2 lb. uncooked medium shrimp, peeled and deveined
- 4 tbsp creamy ranch dressing (I made my own ranch dressing
- 2 Tbsp. lemon juice
- 2 cloves garlic, minced
- 1 Tbsp. minced ginger root
- 1 tsp. dried garam masala
- 1 tsp. ground dried coriander
- 1 tsp. ground dried cumin
- 1/2 tsp. crushed red pepper flakes
- 1 Tbsp. peanut oil
- 1 Tbsp. chopped fresh cilantro
- To serve: more of the ranch dressing or my creamy cucumber and mint dressing (link in the description above.)
- Toss the shrimp with the ranch dressing, lemon juice, garlic, ginger and dry seasonings. Let them sit for about 10 minutes to allow the flavor to really coat the shrimp.
- Heat the peanut oil in large skillet on medium heat. Add the marinated shrimp; cook and stir 5 min. or until shrimp turn pink turning half way through.
- Remove from the heat. Sprinkle over some fresh cilantro.
- Serve with more of the ranch dressing. Also nice served with cauliflower rice and some gluten free toasted bread.
Amount Per Serving: Calories: 277.5Total Fat: 13.5gSaturated Fat: 2.4gUnsaturated Fat: 4.4gCholesterol: 263.4mgSodium: 383.3mgCarbohydrates: 4.4gFiber: 0.2gSugar: 0.8gProtein: 35.3g
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