Tandoori Shrimp That Stays Juicy on the Grill

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Smoky, spiced tandoori shrimp skewers grilled to perfection, served with fragrant vegetable pulao. A bold and satisfying recipe from Ottawa home chef Anadi Misra that brings restaurant flavor home.

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Hey everyone! This recipe for tandoori grilled shrimp skewers is extremely bold and flavorful! 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 flavorful with the marinade, this extra step will really enhance them!

This vegetable pulao 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!

Tools Needed

Ingredients for Grilled Indian Shrimp Skewers

For the Shrimp Skewers Marinade

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

How to Make Indian Grilled Shrimp Skewers

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

Frozen shrimp partially defrosted in a stainless steel bowl on a granite countertop.

Fill the bowl with cold water.

Peeled shrimp defrosting in cold water in a stainless steel bowl on a granite countertop.

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.

Raw shrimp in a stainless steel bowl topped with garam masala, deggi mirch, ginger-garlic paste, and butter before marinating.

Raw shrimp coated in red tandoori marinade with spices in a stainless steel mixing bowl

Start 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.

Shrimp threaded on wooden skewers being lifted from a bowl of orange-red tandoori marinade

Marinated shrimp threaded on a bamboo skewer, held above a bowl of seasoned shrimp ready for grilling.

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.

Marinated shrimp skewers cooking on a ridged grill pan, showing a reddish tandoori spice coating before flipping.

Tandoori shrimp skewers on a ridged grill pan, golden-orange with light char marks and drips of marinade.

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 Suggestions for Tandoori Grilled Shrimp Skewers

Grilled tandoori shrimp skewer served over vegetable rice pulao with green herb sauce and fresh cilantro on a white plate.

Here is what I suggest to serve with these fabulous grilled tandoori-marinated 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!

Frequently Asked Questions

How long should I marinate the shrimp?▼

At least 15 minutes in the lemon, ginger-garlic, garam masala, deggi mirch and ghee. While they marinate, you can prep the vegetable pulao and cucumber raita that round out the plate.

Do I need an outdoor grill?▼

No — a grill pan on the stovetop works beautifully. Get it hot, oil it lightly, and press the skewers against it to get those smoky char marks; finish over medium-high heat.

How do I keep the shrimp from overcooking?▼

Shrimp cook fast — about 1 to 2 minutes per side, 3 to 4 minutes total, just until charred and opaque. Pull them off the heat as soon as they're done so they stay plump and juicy.

What do you serve with tandoori shrimp skewers?▼

This recipe builds a full plate: the skewers over a light vegetable rice pulao with a cooling cucumber raita on the side. The raita is lovely for balancing the spice.

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 @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Grilled Tandoori Shrimp Skewers with Vegetable Pulao

Smoky, spiced tandoori shrimp skewers grilled to perfection, served with fragrant vegetable pulao. A bold and satisfying recipe from Ottawa home chef Anadi Misra that brings restaurant flavor home.

Grilled

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15 min

Prep

25 min

Cook

40 min

Total

skewers

hard

Level

Ingredients

Tap any quantity to scale

For the shrimp

(227 g) peeled shrimp(defrosted if frozen)
lemon(juiced)
(4 g) ginger(puréed)
(4 g) garlic(puréed)
(3 g) garam masalaShop →
(4 g) deggi mirchShop →
(10 ml) ghee · make your ownShop →
salt(to taste)Shop →

For the Vegetable Rice Pulao (makes about 3 Cups)

(190 g) basmati riceShop →
(30 ml) ghee · make your ownShop →
(5 g) cumin seedsShop →
green chile
(65 g) carrot(finely diced)
(130 g) onion(finely diced)
(130 g) green peas(fresh or frozen)
(65 g) cilantro(chopped)
(5 ml) lime juice
salt(to taste)Shop →

For the cucumber raita

large English cucumber
(230 g) plain yogurt
(1 g) ground cuminShop →
(1 g) chaat masalaShop →
black saltShop →
red chili powder(garnish)Shop →
salt(to taste)Shop →

Instructions

1
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 meantime, prepare your vegetable pulao and cucumber raita.
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 meantime, prepare your vegetable pulao and cucumber raita.
Learn the technique
2
Prepare the Traditional Indian Cucumber Raita as described here. Chill in the fridge while you prepare the shrimp and pulao.
Prepare the Traditional Indian Cucumber Raita as described here. Chill in the fridge while you prepare the shrimp and pulao.
3
Prepare the Light and Healthy Vegetable Rice Pulao as described here.
Prepare the Light and Healthy Vegetable Rice Pulao as described here.
4
Start 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.
Start 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.
5
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.
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.
6
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 smoky and lightly charred. After 3-4 minutes of cooking, turn off the heat and set the skewers aside.
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 smoky and lightly charred. After 3-4 minutes of cooking, turn off the heat and set the skewers aside.
7
To serve, place large spoonfuls of pulao on a large plate, top with cucumber raita and the grilled shrimp skewers. Serve hot and enjoy!
To serve, place large spoonfuls of pulao on a large plate, top with cucumber raita and the grilled 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.

Nutrition per serving

1032

Calories

49g

Protein

147g

Carbs

29g

Fat

14g

Fiber

27g

Sugar

4969mg

Sodium

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Tested & written in Anadi’s kitchen