New This Month

Spooky Spiced Shrimp


Tandoori masala is a spice mixture that includes coriander, cumin, ginger, fenugreek, and pepper.

  • Yield: Makes 4 dozen


  • 1 1/2 cups plain yogurt
  • 1 piece (2 inches) fresh ginger, peeled and grated
  • 1 large garlic clove, grated
  • 1/4 cup fresh lemon juice, (about 2 lemons)
  • 2 teaspoons tandoori-masala seasoning
  • 1 teaspoon turmeric
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon coarse salt
  • 2 tablespoons corn or vegetable oil
  • 48 jumbo shrimp, peeled and deveined, tails left intact
  • Black sesame seeds, for garnish


  1. Whisk together all ingredients except shrimp and sesame seeds in a large nonreactive bowl. Add shrimp; stir to coat. Cover; refrigerate, and let marinate, tossing shrimp occasionally, 2 to 3 hours.

  2. Heat a large skillet over medium-high heat until hot. Cook shrimp in batches (do not crowd skillet), turning once, until pink and cooked through, about 4 minutes per side. Transfer to a plate. Repeat with remaining shrimp. Discard marinade. Sprinkle shrimp with sesame seeds.

Cook's Notes

Tandoori masala is available at specialty-food shops and Indian markets.

Reviews Add a comment