tandoori shrimp


  • 2 Pound jumbo shrimp

  • 1/2 Cup fresh squeezed lime juice

  • 1 1/2 Teaspoon Cajun Rub

  • 1 Cup Yogurt, Plain

  • 1/4 Cup heavy cream

  • 1/2 onion, diced

  • 3 Clove garlic, chopped

  • 1 1" Piece of Ginger, peeled and coarsely chopped

  • 2 Teaspoon chili powder

  • 1 1/2 Teaspoon ground cumin

  • 1 Teaspoon ground coriander

  • 1/2 Teaspoon Turmeric




Place the shrimp in a large resealable plastic bag.


Combine the lime juice and Z Grill Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes.


In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in a blender jar and process until the mixture is fairly smooth.


Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori.


Drain the lime juice mixture off the shrimp. Add the yogurt marinade to the bag and marinate for 1 to 2 hours.


Remove the shrimp from the marinade and thread on thin metal or bamboo skewers.


When ready to cook, set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.


Lay the shrimp skewers directly on the grill grate and grill, turning once with tongs, for 3 to 4 minutes per side, or until the shrimp are firm and pink.


Brush them as they cook on both sides with the melted butter.


Using the tines of a fork, slide the shrimp off the skewers onto a platter or serving plates. Garnish with thinly sliced red onions, lime wedges, and cilantro sprigs.

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