Simple Not Settle

Tandoori Shrimp is a savory, complex Indian dish which is nevertheless simple to prepare. Some of the spices, while not staples in Western homes, should be available in large supermarkets. The process is marinate, then cook. I threaded them onto skewers and grilled them, but it’s also possible to bake or sautee them. Pictured is a double batch, two pounds of shrimp.

Ingredients:

• 1 lb shrimp, many westerners will prefer shelled and deveined
• 1 tbsp oil (not olive oil- I used canola oil but something like coconut oil or even ghee would work)
• 1/3 cup Greek yoghurt, I prefer full fat
• 2 tbsp lime juice
• 1 tsp minced garlic
• 1/4 tsp turmeric
• 1/4 tsp chili powder
• 1/2 tsp garam masala
• 1/2 tsp salt1
• 1/4 tsp cumin
• 1/4 tsp coriander powder
• 1/2 tsp ginger powder

Combine everything except the shrimp in a mixing bowl and taste. I often prefer to add more of the listed spices. Remember that it’s a marinade, not a sauce: it should taste a bit strong.

Add the shrimp to the bowl and let marinate for an hour or so.

Pick a cooking method (only one necessary):

• Thread onto skewers, twice through each shrimp. Grill over low-medium heat for 8-10 minutes. Optionally, while the shrimp are cooking, reduce the marinade over low-medium heat to cook and thicken it a little then brush over the shrimp just before serving.
• Bake or air-fry
• Sautee (with the marinade) or fry (without the marinade but using a little oil to crisp the surface)

I prefer grilling when possible. Consider serving with rice and a cooling condiment like a cucumber raita.