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Grilled Tandoori Shrimp Skewers with Vegetable Pulao

Hey everyone! This recipe for grilled tandoori shrimp skewers are 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 chiles. 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!

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  1. Prepare the Marinade by mixing together everything for the shrimp skewers.
  2. To prepare the raita, mix together all the ingredients for it and chill until ready to serve.
  3. Heat oil on medium heat and add cumin seeds and let them splatter. Add in the chillies and cook for 30 seconds.
  4. Add onions and carrots and cook for 5-6 minutes or until soft. Stir from time to time to ensure even cooking. Add in peas and cook for 1 minute.
  5. Generously season with salt, accounting for rice. Stir and cook for 30 seconds and add in the rice.
  6. Keep cooking at medium heat and mix the rice well to completely coat it with the oil and veggies. Taste for seasoning and cover to keep warm.
  7. Heat a grill pan on medium heat. In the meanwhile, thread the marinated shrimp onto skewers. Once the pan is hot, brush pan with olive oil. Place the skewers onto the hot pan.
  8. Cook for 3-4 minutes or until charred and flip. Brush either side with clarified butter/ghee and cook until smoky for 30-45 seconds on each side.
  9. To serve, place large spoonfuls of pulao on a large plate, top with cucumber raita with the skewers resting atop to create some height. Serve hot!
  • 8 OZ Peeled shrimp, defrosted if frozen
  • 1/2 Lemon, juiced
  • 1/2 T Degghi Mirch
  • 1/2 t salt
  • 1/2 T Ginger, puréed
  • 1/2 T Garlic, puréed
  • 2 t Clarified Butter/Ghee


Serves 2

For the Shrimp Skewers

For the Chilli Garlic Butter

  • 1 Cup Basmati Rice, cooked and cooled or 540 G Precooked Basmati Rice
  • 40 G Carrot, Diced
  • 100 G Onion, Sliced
  • 100 G Frozen Peas, defrosted
  • 3-4 Green Chillies, finely chopped
  • 1 t Cumin Seeds
  • 4 t Olive Oil
  • salt to taste

For the Cucumber Raita

  • 1/4 English Cucumber, peeled into strips
  • 60 G Greek Yogurt
  • 1/4 t Chilli Powder
  • 1/2 t Ground Cumin
  • 1/8 t Black Salt
  • 1/4 t Chaat Masala
  • salt to taste



      Meet Anadi

Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!