🍤 Tandoori Prawns
Tandoori prawns are large shrimp marinated in yogurt, lemon and tandoori spices, then grilled in a tandoor or under intense heat for just a few minutes. They turn smoky and lightly charred on the outside while staying tender and sweet inside, with a tangy, spiced crust. They are served as a starter with lemon wedges, sliced onion and green chutney.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g large raw prawns, peeled and deveined
- 150 g thick plain yogurt
- Juice of 1 lemon
- 2 tbsp tandoori spice mix
- 2 garlic cloves, grated
- 1 tsp salt
- 1 tsp oil
Method
- Toss the prawns with lemon juice and salt and leave for 10 minutes.
- Mix yogurt, tandoori spices and garlic, coat the prawns and marinate for 20–30 minutes.
- Thread onto skewers and brush very lightly with oil.
- Grill under a very hot grill or on a griddle for 2–3 minutes per side, until just opaque and charred at the edges.
- Serve at once with lemon wedges.
How to make it lighter
- Prawns are lean, so keep them that way: grill instead of frying and skip butter basting.
- Use low-fat yogurt in the marinade.
- Pair with a large salad or grilled vegetables to make a full but light meal.
History
Tandoori prawns are a restaurant adaptation of North Indian tandoor cooking to seafood, popular in coastal Indian cities and on Indian restaurant menus abroad. They are eaten today wherever tandoori dishes are served.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →