Indian · main

Tandoori Shrimp Skewers

Tandoori Shrimp Skewers reads citrus 6.5, sourness 6.2 and umami 4.6 on Palate's 0–10 flavor X-ray — a Indian main, about 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.6 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 8.4 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Citrus 6.5 · Sourness 6.2 · Umami 4.6 · Fruity 4.5 · Salinity 4.3 · Allium 3.9 · Richness 3.8 · Marine & Briny 3.2 · Herbaceous 3.0 · Warm Spice 2.9 · Sweetness 2.8 · Smoke 2.7 · Heat 2.3 · Funk & Ferment 2.2 · Floral 1.7 · Earthy 1.2 · Nutty 0.9 · Bitterness 0.8

What's in it (14)

• shrimp — 680 g
• plain yogurt — 177 g
• lemon juice — 30 g
• garlic — 12 g
• ginger — 15 g
• garam masala — 30 g
• smoked paprika — 5 g
• cayenne pepper — 1 g
• salt — 9 g
• oil — 27 g
• red bell pepper — 100 g
• red onion — 110 g
• cilantro — 7 g
• lemon — 65 g

Time & effort: about 51 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 75.3 kcal, 9.3 g protein, 2.7 g fat, 4 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the shrimp very dry with paper towels and set aside; excess moisture is what keeps the marinade from clinging and the shrimp from charring.
2. In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, tandoori masala, smoked paprika, cayenne, and salt until smooth.
3. Add the shrimp to the marinade and toss to coat completely. Cover and refrigerate 20 to 30 minutes -- not longer, since the lemon juice and yogurt will start to firm up the shrimp's texture past that point.
4. Meanwhile, if using wooden skewers, soak 8 skewers in water for at least 20 minutes so they don't scorch on the grill.
5. Heat a grill or grill pan over medium-high heat and brush the grates with oil; if broiling instead, position a rack 5 to 6 inches from the broiler element and heat the broiler on high with a foil-lined sheet pan inside to preheat.
6. Thread the marinated shrimp onto the skewers, alternating with pieces of bell pepper and red onion, leaving a little space between pieces so everything cooks evenly. Drizzle the assembled skewers with the oil.
7. Grill the skewers, turning once, until the shrimp are opaque throughout with lightly charred edges and register 145 F, 2 to 3 minutes per side. (If broiling, broil on the preheated pan, turning once, 3 to 4 minutes per side.)
8. Transfer the skewers to a platter, scatter with the cilantro, and serve hot with lemon wedges for squeezing.

Dishes with a similar flavor shape

• Crispy Cajun Fried Shrimp with Remoulade — Cajun/Creole
• Louisiana BBQ Shrimp in Garlic Butter — Cajun/Creole
• Low Country Shrimp Boil — Southern · Lowcountry
• Cajun Shrimp and Sausage Foil Packets — Cajun/Creole · Cajun
• Cajun Shrimp and Sausage Skillet — Cajun/Creole · Cajun

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.