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Shrimp Tandoori

The spices and the yogurt coating are key to this flavorful Indian meal.

Source: Martha Stewart Living, October 1993


  • 1 1/2 cups plain yogurt
  • 1 2-inch piece of fresh ginger, peeled and grated
  • 1 large clove garlic, peeled and finely chopped
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons tandoori masala
  • 1 teaspoon turmeric
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 tablespoons corn oil
  • 4 dozen jumbo shrimp, peeled and deveined, tails left on
  • Black sesame seeds, for garnish


  1. Combine all ingredients except shrimp and sesame seeds and mix well. Stir in shrimp and refrigerate for 2 to 3 hours.

  2. Remove shrimp from marinade. Heat a pan over medium-high hat; cook shrimp in a single layer for 4 minutes on each side, or until cooked through.

  3. Sprinkle with sesame seeds and serve.

Cook's Notes

Tandoori masala, generally a mixture of coriander, cumin, ginger, fenugreek, and pepper, can be obtained online.

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