Tandoori Shrimp
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1½ pounds shrimp (21-25 count) peeled and deveined
- ½ teaspoon Diamond Crystal kosher salt
- ½ cup full-fat coconut milk or plain coconut yogurt
- 1 tablespoon tandoori spice mix (no salt added)
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup minced fresh cilantro
- 2 limes cut into wedges
Method
- If using frozen shrimp, thaw them under running water for 5 to 7 minutes, or until no longer icy. Peel and devein the shrimp if not already done.
- In a large bowl, combine the Diamond kosher salt, coconut milk, Tandoori spice mix, and lemon juice. Whisk until well-distributed.
- Add the shrimp and toss to coat well. You can marinate the shrimp for up to 30 minutes if desired.
- Heat the oven to 400°F with the rack in the middle position. Arrange the shrimp in a single layer on a parchment-lined rimmed baking sheet.
- Roast in the oven for 6 to 8 minutes, flipping the shrimp over at the halfway point. (If your shrimp are smaller than jumbo, they may take just 5 minutes to cook!)
- Sprinkle with minced fresh cilantro and serve with lime wedges. (Yes, lemons are just as good!)